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5
from 1 vote
Pineapple Mexi Shredded Chicken
Shredded chicken with some bonus flavors of sweet pineapple, cumin and lime juice. A fun change of pace that isn't too overwhelming (unless you want it to be and you can add more of the flavors!)
Prep Time
25
minutes
mins
Course:
Lunch, Main Course, Main Dish
Cuisine:
Oven Baked, Pressure Cooker
Servings:
4
servings
Calories:
179
kcal
Author:
Steph Wagner
Ingredients
1
lb
chicken breast
boneless, skinless
8
oz
salsa verde
1/2
cup
pineapple
crushed
1
small
lime
juiced
1
tsp
salt
1
clove
garlic
pressed or minced
1.5
tsp
onion powder
1.5
tsp
chili powder
1
tsp
cumin
3
packets
stevia
Optional side
1
bag
riced cauliflower stir fry
purchased mine from Trader Joe's
Instructions
Pressure Cooker
Add all the ingredients to a pressure cooker and cook on high for 12 minutes and quick release.
Remove chicken to a large bowl and shred.
Can add additional salsa verde and/or pineapple as desired. Enjoy with riced cauliflower stir fry if available or another vegetable of choice.
Slow Cooker
Add all the ingredients to a slow cooker. Cook on low for 6 hours.
Remove chicken to a large bowl or cutting board and shred.
Can add additional salsa verde and/or pineapple as desired. Enjoy with riced cauliflower stir fry if available or another vegetable of choice.
Notes
Nutrition label does not include riced cauliflower stir fry. I served this recipe with the bag on the right purchased at Trader Joe's.
Nutrition
Serving:
3
oz
|
Calories:
179
kcal
|
Carbohydrates:
9
g
|
Protein:
25
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
73
mg
|
Sodium:
1135
mg
|
Potassium:
608
mg
|
Fiber:
1
g
|
Sugar:
6
g
|
Vitamin A:
638
IU
|
Vitamin C:
19
mg
|
Calcium:
26
mg
|
Iron:
1
mg