Pressure Cooker Mango-Pineapple Chicken Tacos Recipe

Pressure Cooker Mango-Pineapple Chicken Tacos Recipe
Pressure Cooker Mango-Pineapple Chicken Tacos Recipe photo by Taste of Home
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Pressure Cooker Mango-Pineapple Chicken Tacos Recipe

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I lived in the Caribbean when I was a child. Every time I make this yummy chicken, the fresh tropical fruits in it transport me back to those happy times.—Lissa Nelson, Provo, Utah
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min. + releasing
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min. + releasing

Ingredients

  • 2 medium mango, peeled and chopped
  • 1-1/2 cups cubed fresh pineapple or canned pineapple chunks, drained
  • 2 medium tomato, chopped
  • 1 medium red onion, finely chopped
  • 2 small Anaheim peppers, seeded and chopped
  • 2 green onions, finely chopped
  • 1 tablespoon lime juice
  • 1 teaspoon sugar
  • 4 pounds bone-in chicken breast halves, skin removed
  • 3 teaspoons salt
  • 1/4 cup packed brown sugar
  • 32 taco shells, warmed
  • 1/4 cup minced fresh cilantro

Directions

In a large bowl, combine the first eight ingredients. Place chicken in a 6-qt. electric pressure cooker, sprinkle with salt and brown sugar. Top with mango mixture. Lock lid; make sure vent is closed. Select manual; adjust pressure to high and set time for 10 minutes.
When finished cooking, allow pressure to naturally release for 10 minutes and then quick release any remaining pressure according to manufacturer's instructions. Remove chicken; cool slightly. Strain cooking juices, reserving mango mixture and 1/2 cup juices. Discard remaining juices. When cool enough to handle, remove chicken from bones; discard bones. Shred chicken with two forks.
Select saute and adjust for high heat. Return chicken and reserved mango mixture and cooking juices to pressure cooker; stir to heat through. Serve in taco shells; sprinkle with cilantro. Yield: 16 servings.
Originally published as Pressure Cooker Mango-Pineapple Chicken Tacos in One Pot Instant Pot Summer 2018

Nutritional Facts

1 serving: 246 calories, 7g fat (2g saturated fat), 51mg cholesterol, 582mg sodium, 25g carbohydrate (10g sugars, 2g fiber), 21g protein.

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  • 2 medium mango, peeled and chopped
  • 1-1/2 cups cubed fresh pineapple or canned pineapple chunks, drained
  • 2 medium tomato, chopped
  • 1 medium red onion, finely chopped
  • 2 small Anaheim peppers, seeded and chopped
  • 2 green onions, finely chopped
  • 1 tablespoon lime juice
  • 1 teaspoon sugar
  • 4 pounds bone-in chicken breast halves, skin removed
  • 3 teaspoons salt
  • 1/4 cup packed brown sugar
  • 32 taco shells, warmed
  • 1/4 cup minced fresh cilantro
  1. In a large bowl, combine the first eight ingredients. Place chicken in a 6-qt. electric pressure cooker, sprinkle with salt and brown sugar. Top with mango mixture. Lock lid; make sure vent is closed. Select manual; adjust pressure to high and set time for 10 minutes.
  2. When finished cooking, allow pressure to naturally release for 10 minutes and then quick release any remaining pressure according to manufacturer's instructions. Remove chicken; cool slightly. Strain cooking juices, reserving mango mixture and 1/2 cup juices. Discard remaining juices. When cool enough to handle, remove chicken from bones; discard bones. Shred chicken with two forks.
  3. Select saute and adjust for high heat. Return chicken and reserved mango mixture and cooking juices to pressure cooker; stir to heat through. Serve in taco shells; sprinkle with cilantro. Yield: 16 servings.
Originally published as Pressure Cooker Mango-Pineapple Chicken Tacos in One Pot Instant Pot Summer 2018

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