Pioneer Woman Pineapple Chicken Tacos

This delicious Pioneer Woman Pineapple Chicken Tacos recipe is a quick and easy meal perfect for busy weeknights. With tender chicken coated in a sweet and spicy sauce, these tacos can be customized with common ingredients like fresh pineapple and crunchy slaw, making them both nutritious and flavorful!

Ingredients Needed:

For the Chicken:

• 2 tablespoons vegetable oil
• 6 boneless, skinless chicken thighs (about 1.5 pounds)
• Kosher salt and freshly ground black pepper, to taste
• 4 scallions, thinly sliced
• 2 cloves garlic, minced
• 1 can (6 ounces) 100% pure pineapple juice
• 1/4 cup hot sauce
• 2 tablespoons honey

For the Tacos:

• 4 small flour tortillas
• 12 ounces broccoli slaw
• 1/2 cup mayonnaise
• 2 to 3 tablespoons chipotle sauce
• 1 lime, zested and juiced
• 1/2 cup thinly sliced pineapple wedges
• 1/2 cup fresh cilantro leaves

Serving Suggestions:

• Tortilla chips and salsa

How To Cook Pineapple Chicken Tacos:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Cook the Chicken: In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken thighs, season with a pinch of salt and pepper, and cook for 2 to 3 minutes, turning halfway through. Add the scallions and garlic, cooking for an additional minute.
3. Prepare the Sauce: In a liquid measuring cup, whisk together the pineapple juice, hot sauce, and honey. Pour this mixture into the skillet, bring to a simmer, and cook for 5 to 7 minutes.
4. Warm the Tortillas: On a baking sheet, shingle the tortillas and warm them in the oven for 5 minutes.
5. Make the Slaw: In a large bowl, combine the broccoli slaw. In a separate bowl, mix the mayonnaise, chipotle sauce, lime zest, and half of the lime juice. Add the dressing to the slaw and toss well. Taste and adjust seasoning with salt, pepper, and additional lime juice if needed.
6. Slice the Chicken: Remove the chicken from the skillet and place it on a cutting board. Lower the heat and continue to reduce the remaining juices in the skillet until it reaches a syrupy consistency. Slice the chicken.
7. Build the Tacos: On a plate, lay the warmed tortillas flat. Add sliced chicken down the middle, spoon some of the reduced sauce over it, and top with pineapple, slaw, and fresh cilantro.
8. Serve: Serve the tacos alongside tortilla chips and salsa for a complete meal.

Recipe Tips

• Choose the Right Chicken: Use boneless, skinless chicken thighs for juiciness. They cook faster and are less likely to dry out compared to chicken breasts.
• Marinate for Flavor: Let the chicken sit in the pineapple juice mixture for at least 30 minutes before cooking. This enhances the flavor and tenderness of the chicken.
• Adjust the Heat: If you prefer less spice, reduce the amount of hot sauce in the marinade. You can also add more honey to balance the heat.
• Fresh Ingredients Matter: Use fresh lime juice and cilantro for the best flavor. Fresh ingredients enhance the taste and make your tacos more vibrant.
• Serve Immediately: Assemble and serve the tacos right after making them. This keeps the tortillas warm and prevents them from getting soggy.

How To Store & Reheat Leftovers

• Refrigerate: First, let the leftover Pineapple Chicken Tacos cool until they reach room temperature. Then, place them in an airtight container and store them in the refrigerator for up to 3 days.
• Freeze: You can freeze the chicken and slaw separately. Place them in airtight containers or freezer bags, and store for up to 2 months. To thaw, move the containers to the refrigerator overnight before reheat and serving.
• Reheating: To reheatleftover Pineapple Chicken Tacos, warm the chicken and slaw in a skillet over medium heat until heated through, about 5-7 minutes. If using the microwave, place them in a microwave-safe dish, cover, and heat in 1-minute intervals until hot.

Try More Pioneer Woman Recipe:

• Pioneer Woman Birria Tacos Recipe
• Pioneer Woman Shredded Beef Tacos
• Pioneer Woman Fried Chicken Recipe
• Pioneer Woman Chicken Piccata With Buttery Lemon Noodles
• Pioneer Woman Tequila Lime Chicken

Nutrition Facts

• Calories: 238 kcal
• Total Fat: 10 g
• Saturated Fat: 3 g
• Cholesterol: 107 mg
• Sodium: 462 mg
• Potassium: 338 mg
• Total Carbohydrate: 5 g
• Dietary Fiber: 0 g
• Sugars: 3 g
• Protein: 33 g

Pioneer Woman Pineapple Chicken Tacos

Author: Mohamed Shili Cooking Method:Sautéing Cuisine:American Courses:Dinner Recipe Keys: P Pineapple Chicken Tacos

Difficulty:BeginnerPrep time: 10 minutesCook time: 15 minutesRest time: 5 minutesTotal time: 30 minutesServings:4 servingsCalories:300 kcal Best Season:Suitable throughout the year

Description

This delicious Pioneer Woman Pineapple Chicken Tacos recipe is a quick and easy meal perfect for busy weeknights. With tender chicken coated in a sweet and spicy sauce, these tacos can be customized with common ingredients like fresh pineapple and crunchy slaw, making them both nutritious and flavorful!

Ingredients

For the Chicken:

• 2 tablespoons vegetable oil
• 6 boneless, skinless chicken thighs (about 1.5 pounds)
• Kosher salt and freshly ground black pepper, to taste
• 4 scallions, thinly sliced
• 2 cloves garlic, minced
• 1 can (6 ounces) 100% pure pineapple juice
• 1/4 cup hot sauce
• 2 tablespoons honey

For the Tacos:

• 4 small flour tortillas
• 12 ounces broccoli slaw
  
• 1/2 cup mayonnaise
  
• 2 to 3 tablespoons chipotle sauce
  
• 1 lime, zested and juiced
  
• 1/2 cup thinly sliced pineapple wedges
  
• 1/2 cup fresh cilantro leaves
  

Serving Suggestions:


• Tortilla chips and salsa

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
   
2. Cook the Chicken: In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken thighs, season with a pinch of salt and pepper, and cook for 2 to 3 minutes, turning halfway through. Add the scallions and garlic, cooking for an additional minute.
   
3. Prepare the Sauce: In a liquid measuring cup, whisk together the pineapple juice, hot sauce, and honey. Pour this mixture into the skillet, bring to a simmer, and cook for 5 to 7 minutes.
   
4. Warm the Tortillas: On a baking sheet, shingle the tortillas and warm them in the oven for 5 minutes.
   
5. Make the Slaw: In a large bowl, combine the broccoli slaw. In a separate bowl, mix the mayonnaise, chipotle sauce, lime zest, and half of the lime juice. Add the dressing to the slaw and toss well. Taste and adjust seasoning with salt, pepper, and additional lime juice if needed.
   
6. Slice the Chicken: Remove the chicken from the skillet and place it on a cutting board. Lower the heat and continue to reduce the remaining juices in the skillet until it reaches a syrupy consistency. Slice the chicken.
   
7. Build the Tacos: On a plate, lay the warmed tortillas flat. Add sliced chicken down the middle, spoon some of the reduced sauce over it, and top with pineapple, slaw, and fresh cilantro.
   
8. Serve: Serve the tacos alongside tortilla chips and salsa for a complete meal.

Notes

• Choose the Right Chicken: Use boneless, skinless chicken thighs for juiciness. They cook faster and are less likely to dry out compared to chicken breasts.
• Marinate for Flavor: Let the chicken sit in the pineapple juice mixture for at least 30 minutes before cooking. This enhances the flavor and tenderness of the chicken.
• Adjust the Heat: If you prefer less spice, reduce the amount of hot sauce in the marinade. You can also add more honey to balance the heat.
• Fresh Ingredients Matter: Use fresh lime juice and cilantro for the best flavor. Fresh ingredients enhance the taste and make your tacos more vibrant.
• Serve Immediately: Assemble and serve the tacos right after making them. This keeps the tortillas warm and prevents them from getting soggy.

Keywords:Pineapple Chicken Tacos