Another easy Summer supper for our Hump Day!
Pineapple and lime are a match made in heaven, so when you add them to chicken you already poached in either your slow cooker or Instant Pot with some guacamole, chopped jalapeno and cilantro and you have a restaurant-style dinner on the table in minutes. Your family will never believe this all started in the slow cooker.
Happy eating, friends!
1 pound of cooked and shredded chicken (my Perfect Chicken!)
1 (20 oz) can of crushed pineapple
the zest and juice of one lime (about 2 tablespoons of each), reserve a little zest for the end
1 jalapeno, chopped (seed it if you would like less heat)
1 (10 oz) can of Rotel tomatoes, drained
a batch of Tab’s Guacamole
chopped cilantro to garnish, optional
Remove your cooked chicken from the slow cooker into a bowl. Discard all of your liquid. Shred your chicken using two forks. Stir in your crushed pineapple, lime zest, lime juice, chopped jalapeno and Rotel tomatoes.
Assemble your tostadas with the shell, a generous portion of guacamole, some of your pineapple chicken mixture and topped with chopped cilantro. Add just a touch of lime zest to the top to finish things off.
Dinner is done!