Chicken & Pineapple Tacos
Making It Delicious Presents…
This recipe for Chicken & Pineapple Tacos are a perfect example of a Making It Delicious dish. This dish is paired with the Sweet & Spicy Seasoning and the BBQ Sauce. Aside from the marinade hour, these tacos can be prepared in under 30 minutes. Chicken thighs are my go to choice for tacos.. Always. Actually, I prefer chicken thighs for any application that presents itself that the chicken is chopped or shredded. They are inexpensive, juicy and take on great flavor. The grilled pineapple really adds a great burst of freshness, acidity and sweetness to each bite. While the little pop of jalapeno and bbq sauce give us that spiciness we love. I really hope you enjoy this dish as much as I do!
Yields: 8 Tacos
Chicken Thighs , 1 pound 8 ounces
Tortillas flour or corn, 6-inch, 8
MID BBQ Sauce, as desired
MID Sweet & Spicy Seasoning, 1 tablespoon
Honey, 1 teaspoon
Juice of lime & Zest, 1 each
Cilantro, not chopped, 2 full stems
Olive Oil, 2 tablespoons
Pineapple, diced, 1 cup
Kosher salt, 1/4 tsp
Black Pepper, pinch
Red Onion finely diced, 1/4 cup
Red bell pepper, diced, 1/4 cup
Jalapeño, minced, 1/2 each
Juice of lime, 1 each
Cilantro, finely chopped, 1/2 cup, saving a little for garnish
Lime, wedged, 1 each if desired to serve with tacos
Lets Get Cooking:
Trim any excess fat off the chicken thighs and add chicken to a large resealable plastic bag.
Whisk all marinade ingredients together in a bowl, and then pour over chicken in plastic bag. Coat the chicken evenly with the marinade. Press out as much air as possible and seal. Allow to marinate at room temperature for 20 minutes or up to 1 hour (refrigerate after 1 hour), or marinate refrigerated overnight (1 day max).
Prepare the pineapple and heat a pan with 1 tablespoon of oil over a medium high heat. Carefully add the pineapple to the pan and cook tossing frequently until the edges start to caramelize; transfer to a bowl then add all the remaining pico ingredients and stir in a bowl, cover and refrigerate until ready to serve.
Heat an outdoor grill to 400 degrees. Add the chicken to the clean oiled grates and cook for about 3 minutes on each side or until the internal temperature is 165 degrees. Transfer to a plate or cutting board allow to rest for a few minutes.
Heat tortillas on the grill right after removing the chicken about 30 seconds on each side and cover with a slightly damp paper towel to help keep them warm and keep them from drying out.
Chop the chicken to about a 1/2 inch dice. Fill tortillas with chicken, pico, a little chopped cilantro and bbq sauce. Serve with lime wedges if desired.
Check out Greg Rowles and I on WFXB Fox TV's Carolina AM, discussing this recipe along with our spices and sauces.
Another great taco recipe, is for one of my favorite tacos to prepare, Cilantro Lime Shrimp Tacos.
Check out our online store and pick up a copy of my cookbook, a few spices and a sauce or two. Not to mention, our collection of graphic tees designed for women.