PRESSURE-COOKER MANGO-PINEAPPLE CHICKEN TACOS

Pressure-Cooker Mango-Pineapple Chicken Tacos image

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

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 16 servings.

Number Of Ingredients 13

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

Steps:

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 : Calories 246 calories, Fat 7g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 582mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 2g fiber), Protein 21g protein.