Easy Chicken Tacos With Pineapple Mango Salsa Food

CHICKEN TACOS WITH MANGO PINEAPPLE SALSA

Steps:

• Prep Mango Pineapple Salsa: Lightly mix together all ingredients except avocado and cilantro. Allow to sit while prepping the chicken and tortillas.
• Once your chicken is shredded, in a large pan heat together with cumin, lime juice, water, salt and pepper. Stir occasionally and keep on low.
• You can warm the tortillas on the stovetop as well in a skillet, but do not cover them with a lid. The steam will create a soggy corn tortilla. Or, you can microwave them for approx. 20 seconds or until warm.
• Serve warm tortillas with seasoned chicken; top with mango-pineapple salsa and avocado. Sprinkle with cilantro. Optional: squeeze lime wedge over finished prepared taco.

MANGO-PINEAPPLE CHICKEN TACOS

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.

CHICKEN TACOS WITH PINEAPPLE SALSA

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.

ISLAND CHICKEN WITH PINEAPPLE SALSA

Steps:

• Strain the pineapple; reserve the juice. Place the pineapple in a medium bowl. Cover and refrigerate.
• Place the pineapple juice in a shallow nonmetal dish.
• Add the soy sauce, honey, garlic, and red-pepper flakes. Mix well.
• Add the chicken and turn to coat all sides. Cover and refrigerate for at least 4 hours or up to 24 hours, turning occasionally.
• Preheat the grill or broiler. Coat the grill rack or broiler pan with no-stick spray.
• Remove the pineapple from the refrigerator. Add the onions, brown sugar, lime juice, jalapeno peppers, and cilantro. Mix well. Let stand at room temperature.
• Remove the chicken from the marinade; reserve the marinade. Grill or broil 4" from the heat for 5 minutes.
• Turn and cook for 5 minutes, or until the chicken is no longer pink in the center. Check by inserting the tip of a sharp knife into 1 breast.
• Transfer the marinade to a small saucepan. Bring to boil over medium-high heat. Cook for 5 minutes, or until reduced by half.
• Pour over the chicken.
• Top with the salsa.
• To freeze, pack the cooled cooked chicken and sauce in a freezer-quality plastic container.
• Pack the salsa in a separate freezer-quality plastic container.
• To use, thaw both overnight in the refrigerator, Cover the chicken and microwave on high power for, 3 minutes.