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Instant Pot Slow Cooker Pineapple Mexican Shredded Chicken

pineapple chicken
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Ingredients

Scale
  • 2 cups cooked shredded chicken (or 1.5 lbs raw boneless chicken breasts or thighs)
  • 1 cup fresh pineapple chunks
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 tablespoon Mexican seasoning blend
  • 1/2 cup medium salsa
  • 1 tablespoon fresh lime juice, plus more for serving
  • 1/2 cup chicken broth
  • 1/2 cup diced bell peppers (optional)
  • 1 small jalapeño, seeds removed and diced (optional)
  • 1 teaspoon ground cumin (optional)
  • 1/2 teaspoon chili powder (optional)
  • 1 tablespoon brown sugar (optional)
  • 1/4 cup fresh cilantro, chopped
  • 1 cup black beans, drained and rinsed (optional)
  • 1/2 cup corn kernels (optional)

Instructions

  1. If using raw chicken, season with salt and pepper.
  2. For raw chicken: Place in Instant Pot with 1 cup broth. Pressure cook for 10 minutes with quick release. Remove, shred, and drain excess liquid (reserve 1/2 cup).
  3. Combine shredded chicken, pineapple chunks, diced onion, minced garlic, Mexican seasoning, salsa, lime juice, and 1/2 cup chicken broth in the Instant Pot. Add any optional ingredients like peppers, jalapeño, or additional spices.
  4. Close and seal the Instant Pot lid. Press the ‘Slow Cook’ button and set to ‘High’ for 2 hours. (Alternative: Pressure Cook on low for 5 minutes with 10-minute natural release.)
  5. After cooking, carefully open the lid. The mixture should be fragrant with tender chicken and soft but intact pineapple.
  6. Taste and adjust seasoning as needed, adding more salt, lime juice, or Mexican seasoning to preference.
  7. If mixture is too watery, use ‘Sauté’ mode for 5-10 minutes to reduce liquid. For creamier texture, stir in 2 tablespoons tomato paste.
  8. Add any final ingredients like black beans, corn, or fresh cilantro and warm through for about 5 minutes.
  9. Serve over rice or with warm tortillas, accompanied by lime wedges, avocado, shredded cheese, sour cream, and pico de gallo.
  10. Store cooled leftovers in an airtight container for up to 3 days in the refrigerator or 2 months in the freezer.

Notes

  • For meal prep, portion the chicken mixture separately from rice or tortillas to maintain texture.
  • Fresh pineapple delivers the best flavor, but canned pineapple in 100% juice works well too.
  • For a spicier version, add a chopped chipotle pepper in adobo sauce or increase the jalapeño.
  • Boneless chicken thighs offer more moisture and flavor than breasts if available.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: instant pot slow cooker pineapple mexican shredded chicken, pineapple chicken, mexican shredded chicken, instant pot shredded chicken, slow cooker chicken

Find it online: https://www.joyliciousrecipes.com/instant-pot-slow-cooker-pineapple-mexican-shredded-chicken-easy-recipe/