Pineapple Chicken Tacos with Cabbage Slaw and Cassava Tortillas

 

Ingredients

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Chicken

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4 chicken breasts (~2 pounds)

1/2 cup pineapple juice

1/2 cup low sodium soy sauce

1/4 cup honey

2 tablespoons rice vinegar

2 tablespoons ketchup or tomato paste

6 cloves garlic, minced

2 teaspoons ground ginger

1 cup pineapple chunks (fresh or canned)

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Cabbage Slaw

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3 cups shredded cabbage

1 cup finely diced pineapple (fresh or canned)

1/2 cup chopped cilantro

1/4 cup yogurt (I used unsweetened plain almond milk yogurt)

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

juice of one lime

salt

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Cassava Tortillas (Or use store bought tortillas)

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1.5 cups cassava flour

.5 teaspoon salt

.25 teaspoon baking soda

3 tablespoons olive oil

1 teaspoon lemon juice

up to 1 cup warm water

 

 

Instructions

Place all of the chicken ingredients in your Ninja Foodi or Instapot. Cover and cook on Pressure setting for 8 minutes. Release the steam, then remove and shred the chicken with two forks. Meanwhile, switch to sauté and heat the sauce until it thickens. Return the shredded chicken to the pot and broil to caramelize the chicken. Check every few minutes until it is done as desired. Keep warm.

 

While chicken in cooking. mix all of the cabbage slaw ingredients together in a bowl and massage with hands until well combined. Taste and adjust seasoning as needed. Store in refrigerator until ready to serve.

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If preparing homemade tortillas, whisk the cassava flour, salt, and baking soda until combined. Add the olive oil and lemon juice and whisk again until you see mealy bits. Switch to a spatula. Add water and stir until you get a unified, slightly sticky tortilla dough. Divide the dough into 10 even pieces and cover with a towel. If you have a tortilla press, use that to flatten one piece at a time into a 6" disc. If you do not have a tortilla press, you can place a piece of parchment paper on either side of the ball then use a cutting board to flatten it. Carefully transfer tortilla to a heated skillet or crepe pan and, using medium-high heat, cook about 30 seconds on each side or until browned and dried out. Remove from pan and wrap in a towel and repeat with the next ball of dough. 

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To serve, place a few spoons of chicken in each tortilla shell. Top with cabbage slaw and enjoy.

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