(Instant Pot) Hawaiian Chicken Tacos with Jalapeno Ranch

Brandi and Doug made these for Lake Powell and it was a definite hit!  I don't have an instant pot but use a pressure cooker instead.  Serve with grilled Mexican corn (Costco) and fresh lime!

(Insta-Pot) Hawaiian Chicken Tacos with Jalapeno Ranch

Hawaiian Chicken
1 1/4 lbs. boneless skinless chicken thighs
2 cups fresh pineapple, finely chopped
1 jalapeno, minced (remove ribs and seeds for less heat)
1/2 red onion, minced
3 cloves garlic, minced
1 tsp. chili powder
1 tsp. cumin
1 tsp. salt
1 Tbsp. sriracha
1 Tbsp. yellow mustard
1/4 cup water

Jalapeno Ranch
1/2 cup mayonnaise
1/4 cup olive oil
1/4 cup water
1 Tbsp. white vinegar
1 jalapeno (remove ribs and seeds for less heat)
1 clove garlic
1 tsp. dried dill (or about 1/4 cup fresh, chopped)
1/4 cup fresh parsley
1/4 cup fresh chives (or sub. 1/2 tsp. onion powder)
1/2 tsp. salt
black pepper to taste

Extras:
Cabbage for the slaw
tortillas
any extra toppings you like

Preheat oven to 475 (hello, am I the only one whose oven only goes to 400?)

Instant Pot: Place all chicken ingredients in the instant pot.  Cook on high pressure for 10 minutes. and then shred chicken directly in pot.

Broil:  Transfer shredded chicken to a baking sheet lined with foil (I like parchment).  Broil for 10-15 minutes until browned. (low)

In a food processor, put all of sauce ingredients and blend until smooth.  Toss some of the dressing with cabbage to make a slaw.

Serve in warmed tortillas with any toppings you also like.