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!
Charmaine Ng | Architecture & Lifestyle Blog says
Looks so yummy! Love the refreshing addition of pineapple! 🙂
Charmaine Ng | Architecture & Lifestyle Blog
Love Tab’s guacamole! It is the absolute best! I make it all the time. Chicken and pineapple are great together. Growing fresh peppers in my little garden and looking forward to making this. Quick question, do you drain the pineapple ? Thanks for the simple and easy recipes! Leaves more time to enjoy the last summer of having both my boys home at the same time from college.
Do you serve these alone or with a side dish?
Mix and Match Mama says