Pineapple-Glazed Southwest Chicken Tacos
2x the delicious portions!
- Milk
- Sesame
- Wheat
- Soy
Tender Southwest-spiced chicken simmers in pineapple juice until fork-tender, then gets topped with a homemade pineapple pico de gallo and melty Mexican cheese. Wrapped in warm tortillas, these fusion beauties bring paradise to your plate. Perfect for taco Tuesday or any day you crave something next-level delicious!
Ingredients
6 tablespoon
Sour Cream
(Contains: Milk)
20 ounce
Chicken Thighs
1 unit
Onion
3 ounce
Blue Corn Tortilla Chips
(Contains: Sesame)
1 unit
Long Green Pepper
4 ounce
Fresh Red Salsa
2 unit
Lime
12 unit
Flour Tortillas
(Contains: Wheat, Soy)
2 unit
Tex-Mex Paste
1 tablespoon
Southwest Spice Blend
¼ ounce
Cilantro
1 cup
Mexican Cheese Blend
(Contains: Milk)
8 ounce
Pineapple
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Sugar
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 8 servings). Halve, core, and thinly slice green pepper into strips. Drain pineapple, reserving juice in a small bowl. Roughly chop cilantro. Quarter limes.
-
Pat chicken* dry with paper towels. Season all over with Southwest Spice Blend, salt, and pepper.
-
Heat a large drizzle of oil in a large, heavy-bottomed pot over medium-high heat. Add chicken and sliced onion; cook until chicken is browned and onion begins to soften, 3-4 minutes (the chicken will finish cooking in the next step).
-
To pan with chicken and onion, add Tex-Mex paste, reserved pineapple juice, ⅓ cup water, and 1 tsp sugar (¾ cup water and 2 tsp sugar for 8 servings). Stir to combine. Bring to a boil, then reduce heat to medium low and cover. Simmer until chicken is tender, stirring occasionally, 15 minutes.
-
Once chicken has simmered 15 minutes, stir in green pepper; cook, uncovered, until green pepper is tender, chicken is cooked through, and sauce has thickened, 8-10 minutes.
-
Turn off heat; using two forks, carefully shred chicken. Stir to thoroughly coat everything in sauce.
-
While chicken cooks, roughly chop drained pineapple.
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In a second small bowl, combine pineapple, minced onion, cilantro, and a squeeze of lime juice; season with salt and pepper.
-
Set aside until ready to serve.
-
Wrap tortillas in damp paper towels and microwave until warm and pliable, 30-60 seconds.
-
Divide tortillas between plates; using a slotted spoon, fill with chicken mixture. Top with Mexican cheese blend, pineapple pico, and sour cream.
-
Serve with tortilla chips, salsa, and remaining lime wedges on the side.
