Taco Tuesday is levelled up with a sweet and spicy pineapple chicken taco filling matched with a cool, earthy cilantro coleslaw!
Prep Time:15 minutesmins
Cook Time:30 minutesmins
Total Time:45 minutesmins
8
Ingredients
For the Pineapple Chicken Taco Filling
2tbspcanola oil
2tbspbuffalo hot sauceaka franks
6clovesgarlicminced
½jalapenochopped finely
1tspchili powder
1tspsalt
½tspcumin
½tspsmoked paprika
2lbsboneless chickenbreasts, thighs, frozen, or fresh
3cupspineapple piecesfresh or frozen
1large red oniondiced
For the Cilantro Slaw
8cupsshredded cabbage
1cupchopped fresh cilantro
½cupplain yogurt
¼cupmayo
½jalapenochopped finely
1tbsplime juice
½tspsalt
1clovegarlicminced
tortillas (corn or wheat)for serving
Cotija or feta cheesefor serving (optional)
Instructions
Preheat the oven to 400 degrees Fahrenheit.
Mix together the oil, buffalo sauce, garlic, jalapeno, chili powder, cumin, salt, & smoked paprika.
Spread the mixture on a large baking sheet.
Place the chicken, pineapple, and red onion on the baking sheet in a single layer.
*Make sure your chicken and pineapple are either both fresh or frozen.
Bake for 15 minutes (20 if using frozen ingredients). Flip the chicken over and stir the pineapple and red onion. Bake another 15 minutes (again 20 minutes if using frozen ingredients) or until a thermometer inserted into the chicken reads at least 165 degrees Fahrenheit.
Meanwhile, whisk together the yogurt, mayo, jalapeno, lime juice, salt, and garlic. Pour over the cabbage and cilantro and stir to combine.
Once the chicken is cooked cut in small pieces and stir together with the pineapple and onions.
For serving, add some chicken mixture, coleslaw and cheese (optional) to tortillas. I love making fresh corn tortillas using this recipe.