Spicy Chicken-Pineapple 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

Preparation

1. 1. Combine chicken and next 9 ingredients in a large zip-top plastic freezer bag. Seal and chill 4 to 24 hours.
2. 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).