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I could have topped these Chicken Tacos with Homemade Salsa, Salsa Verde or Pico de Gallo but their rich smokiness was begging for vibrant, sweet, juicy Grilled Pineapple Salsa, much Tacos Al Pastor. So tender, so flavorful, so ready to be stuffed in a tortilla and then stuffed into your mouth.Īs much as we all want to start eating these lime chili chicken tacos NOW, let me first sing the praises of Grilled Pineapple Salsa.

Remove chicken from grill and let rest 5 minutes before slicing.

(An inserted thermometer should read 165 degrees F.)

Grill chicken undisturbed for for 5-7 minutes per side, or until chicken is cooked through.

Meanwhile, grease and preheat the grill to medium heat, 375-450☏.

Remove to a cutting board and let rest 5 minutes before slicing.

Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through.

Turn chicken over, cover, and reduce heat to medium.

Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side.

Heat a large non-stick skillet over medium high heat.

If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).

SO EASY! You can either grill your chicken or cook it on the stovetop: Do not leave this stuff off of your tacos!!įor these Chili Lime Chicken Tacos, the chicken is marinated either overnight or just 30 minutes in my easy All Purpose Chili Lime Chicken Rub bursting with fiestalicious spices all brightened by fresh lime juice and lime zest.

Avocado crema: A delicious blend of avocado, sour cream, mayo, lime, cumin, and garlic powder.

Flour tortillas: May sub corn tortillas if you’re gluten-free.

Pineapple Salsa: Enjoy it fresh or grilled (recipe here).

The ingredient list looks long, but it’s 95% spices!

Chili Lime Chicken: You can find my recipe here.

We hope you enjoy these very easy Instant Pot chicken tacos with whichever toppings and salsas you choose.These pineapple chicken tacos come together with few ingredients but taste so flavorful! Here’s what you’ll need to make the BEST chicken tacos: Here are a few other toppings you can try: freshly made guacamole or chopped avocado, fresh pico de gallo salsa, freshly shredded cabbage slaw or just some cabbage, regular tomato salsa, mango salsa, pickled red onions, crumbled or grated cheese, sliced radish, halved cherry tomatoes, Mexican rice or yellow rice, shredded cos or iceberg lettuce. It’s fresh and zesty and compliments our sweet, saucy chicken. In Jess’s recipe, she used a super simple pineapple salsa made with some green chili, onion and cilantro. While the BBQ chicken meat is delicious as it is, the tacos need a little something to complete and elevate them.

#Heos app issues how to#

Learn how to cook different types of Instant Pot frozen chicken here. Defrost in the fridge overnight and reheat before using. While the chicken is cooking, prepare the pineapple salsa or one of the suggested sides below.īy the way, you can freeze the finished BBQ chicken for up to 3 months too. Jessie originally used 2 frozen chicken breasts, which required 22 minutes under HIGH pressure but the recipe below is for regular, thawed chicken. This method of cooking the chicken together with the sauce and seasoning results in the most delicious, saucy shredded meat ever! Here is the version Jess made. Once the coked, quick release and shred the breasts with two forks or an electric whisk (did you know that trick?).

#Heos app issues full#

Pop the lid on top, set the Instant Pot to cook (see full instructions below) and relax or use that time to make your favorite sides (such as the pineapple salsa). You can then choose to add a cup of barbecue sauce, salsa sauce or simple marinara sauce. Guys, this is seriously the easiest recipe ever! Making chicken tacos in Instant Pot is eas simple as adding the meat (in this case whole chicken breasts), some seasoning (you can start with salt and pepper but why not add some cumin, paprika and coriander seed or a premixed Mexican blend), and water. We are loving her pressure cooker sausage and egg breakfast tacos right now. Make sure to check out Jessie blog Kitschen Cat when you get a chance, as she has a lot of great Instant Pot recipes. We’re big fans of this guest recipe from Jessie because you can make the shredded chicken ahead of time and enjoy it in tacos or as a filling in a lunch sandwich or a wrap, or even in a salad. This is a guest recipe from Jessie Van Slyke of Kitschen Cat. Made with shredded, saucy BBQ meat and topped with zesty and sweet pineapple salsa for that unforgettable tropical twist. Tacos night, anyone? These BBQ Instant Pot chicken tacos are both healthy and delicious.