Pineapple Chicken Tacos Pressure Cooker Recipe
These Pineapple Chicken Tacos are a quick and delicious meal, fusing sweet and savory flavors using a pressure cooker.
Equipment
- 1 Pressure cooker used as a large skillet
- as needed Skillet or microwave for warming tortillas
Ingredients
Main ingredients
- 1.5 pounds Teriyaki Chicken cut into ½-1 inch pieces
- 2 cups Fresh pineapple cut into small chunks
- 1 cup Romaine lettuce shredded and roughly chopped
- ½ cup Fresh tomatoes diced small
- 2 Green onions sliced thin
- ½ cup Shredded mozzarella or Monterey Jack cheese
- as needed Small flour tortillas
- as needed Teriyaki sauce for drizzling
Instructions
Instructions
- First up, use your pressure cooker just like a large skillet for cooking the teriyaki chicken pieces over medium heat. Cook about 15 minutes until fully done and tender.
- Next add fresh pineapple pieces right in. Let it cook for about 5 minutes more until warmed through and a little soft but not mushy.
- While that’s going on, warm your small flour tortillas in a separate skillet or microwave so they’re nice and hot to fold up around the filling.
- Now, time to assemble. Grab each tortilla and spoon a good helping of the chicken and pineapple mix onto it.
- Top each taco with shredded romaine lettuce, diced tomatoes, sliced green onions, and shredded cheese to get fresh crunch and creamy melted bits.
- Finish those off with a drizzle of teriyaki sauce for extra oomph. Now you got yourself a taco that’s packed full of flavor and textures ready to dive in.
Notes
You can adjust ingredient amounts as desired. Use store-bought teriyaki sauce for convenience. Feel free to experiment with different toppings for variety.