Pineapple Chicken Tinga Tacos
Taco night is a staple in our home. I love that we can whip it up in less than 30 minutes and everyone is full and happy when we are done. These braised chicken thighs take longer than 30 minutes, but I can put all of the ingredients in the dutch oven at 3;30 in less than 5 minutes and have dinner ready to go by 5 without having to lift another finger. The pineapple adds sweetness that mellows the spices and makes it more palatable for little eaters. Let’s be honest, anything in a tortilla topped with shredded cheese is a hit with the children! This recipe is equally at home on top of rice as a taco bowl or stuffed in a quesadilla as well. Make it your own, as always.
Ingredients:
1 tablespoon butter
2 pounds boneless, skinless chicken thighs
14 ounce can pineapple chunks
(check the ingredients, it should just be pineapple and pineapple juice!)
1 cup chicken broth
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
salt and pepper to taste
Directions:
Preheat the oven to 325 degrees F. In a wide lidded oven safe skillet or dutch oven, melt the butter over medium heat. Gently lay the chicken thighs in the pan stretching them out to get contact with the pan along the entire piece of meat. Brown the first side without moving them. While they brown, sprinkle half the seasonings over top of the meat. Flip and brown on the seasoned side. Sprinkle the remaining seasoning on the browned side. Pour the can of pineapple, juice and all around the chicken along with the chicken broth. Add the lid and pop in the oven for about 90 minutes. The juices will reduce and the meat should be fork tender and easily pulled apart. We love it served in tortillas with a ton of cilantro, a dollop of yogurt, and a bit of hot sauce for mom and dad.
