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Pineapple Chicken Tacos

Heather Tullos
  • 25 minutes
  • Serves 4 to 6

INGREDIENTS

For the Salsa:

4

ripe Roma tomatoes, diced

1/3 cup

diced red onion

1 1/2 cups

fresh diced pineapple

2 tbsp

finely minced hot peppers (as hot as you dare! I used Chocolate Morugas)

1/4 cup

chopped cilantro

1/3 cup

red wine vinegar

1/4 cup

olive oil

1 tsp

kosher salt

1 tsp

black pepper

1/2 tsp

garlic powder

For the Cilantro Lime Sour Cream:

1 cup

sour cream

2 tbsp

fresh squeezed lime juice

1 tbsp

chopped cilantro

For the Chicken:

1 tsp

oil

1 lb

boneless, skinless chicken breast (or tenders) cut into thin slices

1/2 tsp

kosher salt

1/2 cup

pineapple juice

2 tsp

brown sugar

1 tsp

chili powder

1 tsp

paprika

For the Tacos:

corn or flour tortillas, lime wedges, shredded lettuce