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Pressure-Cooker Mango-Pineapple Chicken Tacos

Name: Pressure-Cooker Mango-Pineapple Chicken Tacos
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 16 servings.
Ingredients: 2 medium mangoes, peeled and chopped; 1-1/2 cups cubed fresh pineapple or canned pineapple chunks, drained; 2 medium tomatoes, 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

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Test Kitchen Approved

Total Time

Prep: 25 min. Cook: 10 min. + releasing

Makes

16 servings

Updated: Oct. 20, 2022

I lived in the Caribbean when I was a child. Every time I make this yummy chicken, the fresh tropical fruits transport me back to those happy times. —Lissa Nelson, Provo, Utah

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

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Ingredients

2 medium mangoes, peeled and chopped
1-1/2 cups cubed fresh pineapple or canned pineapple chunks, drained
2 medium tomatoes, 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 8 ingredients. Place chicken in a 6-qt. electric pressure cooker; sprinkle with salt and brown sugar. Top with mango mixture. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes.
Allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure. 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 2 forks.
Select saute setting and adjust for medium heat. Return chicken, reserved mango mixture and cooking juices to pressure cooker; stir to heat through. Serve in taco shells; sprinkle with cilantro.

Nutrition Facts

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

Pressure-Cooker Mango-Pineapple Chicken Tacos

Ingredients

Directions

Nutrition Facts

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