Spicy Chicken-Pineapple Tacos

Name: Spicy Chicken-Pineapple Tacos
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 15
Cuisine: Mexican
Ingredients: 1 Tbsp canola oil; 454 grams skinned and boned chicken thighs, chopped; 1 Tbsp Mexican-style chili powder; 6 8-inchs (8-inch) soft taco-size corn or flour tortillas, warmed; 59 milliliters chopped fresh cilantro; 1 teaspoon chopped garlic; 1 teaspoon ground cumin; 1 medium onion, chopped; 1 teaspoon dried oregano; 1 teaspoon pepper; 227 grams pineapple tidbits in juice, drained; 1 leave Toppings: chopped radishes, fresh cilantro crumbled queso fresco, chopped onions, chopped jalapeño; 1 teaspoons salt

The recipe Spicy Chicken-Pineapple Tacos is ready in about 25 minutes and is definitely a super dairy free option for lovers of Mexican food. One serving contains 150 calories, 7g of protein, and 7g of fat. This recipe serves 15. Head to the store and pick up pineapple tidbits in juice, cilantro, chili powder, and a few other things to make it today.

Instructions

Combine chicken and next 9 ingredients in a large zip-top plastic freezer bag. Seal and chill 4 to 24 hours.

Ingredients you will need

Whole Chicken

Cook chicken mixture in hot oil in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until chicken is done.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Frying Pan

Serve mixture with warm tortillas and desired toppings.

Ingredients you will need

Tortilla

Note: For testing purposes only, we used McCormick Gourmet Collection Mexican-Style Chili Powder.

Ingredients you will need

Chili Powder

Equipment

Frying Pan

Ingredients

Servings:

1Tbsp

canola oil 454grams

skinned and boned chicken thighs, chopped 1Tbsp

Mexican-style chili powder 68-inchs

(8-inch) soft taco-size corn or flour tortillas, warmed 59milliliters

chopped fresh cilantro 1teaspoon

chopped garlic 1teaspoon

ground cumin 1medium

onion, chopped 1teaspoon

dried oregano 1teaspoon

pepper 227grams

pineapple tidbits in juice, drained 1leave

Toppings: chopped radishes, fresh cilantro crumbled queso fresco, chopped onions, chopped jalapeño 1teaspoons

salt

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Williams Selyem Westside Road Neighbors Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 140 dollars per bottle.