ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spicy Chicken-Pineapple Tacos

Prep time 15 mins
Chill time 4 hrs
Cook time 10 mins
Yield Makes 6 tacos

Ingredients

  • 1 pound skinned and boned chicken thighs, chopped
  • 1 (8-oz.) can pineapple tidbits in juice, drained
  • 1 medium onion, chopped
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon Mexican-style chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon pepper
  • 1 teaspoon chopped garlic
  • 3/4 teaspoon salt
  • 1 tablespoon canola oil
  • 6 (8-inch) soft taco-size corn or flour tortillas, warmed
  • Toppings: chopped radishes, fresh cilantro leaves, crumbled queso fresco, chopped onions, chopped jalapeño

Nutrition Information

  • calories 230
  • fat 10.4 g
  • satfat 2.3 g
  • monofat 3.5 g
  • polyfat 1 g
  • protein 15.5 g
  • carbohydrate 17.7 g
  • fiber 0.8 g
  • cholesterol 50 mg
  • iron 1.8 mg
  • sodium 564 mg
  • calcium 62 mg

How to Make It

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

  2. Cook chicken mixture in hot oil in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until chicken is done. Serve mixture with warm tortillas and desired toppings.

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

  4. Note: Nutritional analysis is per taco with flour tortilla and 1/2 cup chicken mixture (not including toppings).

Taco Xpress, Austin, Texas