Pineapple Throne Chicken Tacos Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Add the vegetable oil to a large skillet set over medium-high heat. Add the chicken, season with a pinch of salt and pepper and cook, turning halfway through, 2 to 3 minutes. Add the scallions and garlic and continue to cook for another minute.
• In a liquid measuring cup, whisk together the pineapple juice, hot sauce and honey. Add the liquid to the skillet, bring to a simmer and cook for 5 to 7 minutes.
• Meanwhile, shingle the tortillas on a baking sheet and warm them in the oven for 5 minutes.
• Put the broccoli slaw in a large bowl. In a separate bowl, mix the mayo, chipotle sauce, lime zest and half of the lime juice. Add the dressing to the slaw and toss. Taste and adjust the seasoning with salt, pepper and additional lime juice if needed.
• Remove the chicken to a cutting board. Lower the heat under the skillet and continue to reduce the remaining juices to a syrup consistency. Slice the chicken.
• To build the tacos, place the tortillas flat on a plate, add the sliced chicken down the middle and spoon on some of the reduced sauce from the skillet. Top with the pineapple, slaw and cilantro. Serve alongside chips and salsa.

Steps:

• In a large, nonstick skillet, heat the olive oil over medium heat.
• Toss in the onion and salt and sauté for 2 minutes.
• Add in the chili powder, paprika, and garlic. Toast for 1 minute.
• Add in the pineapple and chicken and mix so the chicken is well-coated and warmed through.
• Pour the chicken mixture into a large serving bowl.
• Toast the tortillas in the seasoned pan, about 3 minutes per side.
• Divide the mixture evenly between tortillas, top with diced red onion and cilantro, and serve.
• Enjoy!

Steps:

• Combine tomatoes, 1/2 cup diced red onion, pineapple, and cilantro in a medium bowl. Add 1 tablespoon lime juice, salt, and sugar; toss to combine. Cover salsa with plastic wrap and place in the fridge for at least 2 hours.
• Place the remaining red onion in the bowl of a small food processor. Add juice of one lime and process until finely ground, about 3 minutes.
• Place chicken strips into a shallow dish. Slather onion mixture over the chicken, and refrigerate for at least 2 hours.
• Preheat an outdoor grill to high heat, about 400 degrees F (200 degrees C). Lightly oil the grill.
• Cook until chicken is no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate.
• Lightly brown the tortillas on the grill for 30 seconds to 1 minute. Drain the salsa.
• Thinly slice the chicken, against the grain. Lay tortillas out on plates, top with lettuce, chicken, pineapple salsa, and Sriracha sauce.

Steps:

• Make the pineapple salsa: In a medium bowl, combine the pineapple, tomatoes, bell pepper, cilantro, red onion, jalapeño (if using), lime juice, salt, and pepper.
• Drain the excess liquid from the salsa, then season with more salt to taste. Extra salsa will keep in an airtight container in the refrigerator for up to 3 days.
• Assemble the tacos: Spread 1 tablespoon of sour cream evenly over a warm tortilla. Layer on ¼ cup red cabbage, 2 ounces Freshness Guaranteed NAE Shredded Rotisserie Chicken, 2-3 slices of avocado, and top with 2-3 tablespoons pineapple salsa. Repeat to make the remaining tacos.
• Enjoy!

Steps:

• In a large bowl, combine the first eight ingredients. Place chicken in a 6-qt. slow cooker; sprinkle with salt and brown sugar. Top with mango mixture. Cover and cook on low for 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Strain cooking juices, reserving mango mixture and 1/2 cup juices. Discard remaining juices. When cool enough to handle, remove chicken from bones; discard bones., Shred chicken with two forks. Return chicken and reserved mango mixture and cooking juices to slow cooker; heat through. Serve in taco shells; sprinkle with cilantro. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.