Pulled Chicken Tacos With Pineapple Salsa Recipe

Name: Pulled Chicken Tacos With Pineapple Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the tacos:; 1 tablespoon olive oil; 1 bell pepper, seeds and stem removed; 3/4 red onion, sliced (keep the rest for the salsa); 2 teaspoons ground cinnamon; 1 teaspoon ground cumin; 1/2 teaspoon ground cayenne pepper; 2 teaspoons sweet smoked paprika; 2 cloves of garlic, minced; 15 ounces can of chopped tomatoes; 2 teaspoons granulated sugar; 1 tablespoon Worcestershire sauce; 1 tablespoon apple cider vinegar or lime juice; 2 skinless, boneless chicken breasts; sour cream, to serve; tortillas, to serve; For the salsa; 1 cup fresh pineapple cubes; 8 or 9 cherry tomatoes, chopped; 1/4 cup chopped cilantro; 1/4 red onion; 2 teaspoons lime juice or apple cider vinegar; 1/2 teaspoon sriracha or other hot sauce; 1/4 teaspoon sea salt

Servings: persons

For the tacos:
1 tablespoon olive oil
1 bell pepper, seeds and stem removed
3/4 red onion, sliced (keep the rest for the salsa)
2 teaspoons ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground cayenne pepper
2 teaspoons sweet smoked paprika
2 cloves of garlic, minced
15 ounces can of chopped tomatoes
2 teaspoons granulated sugar
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar or lime juice
2 skinless, boneless chicken breasts
sour cream, to serve
tortillas, to serve
For the salsa
1 cup fresh pineapple cubes
8 or 9 cherry tomatoes, chopped
1/4 cup chopped cilantro
1/4 red onion
2 teaspoons lime juice or apple cider vinegar
1/2 teaspoon sriracha or other hot sauce
1/4 teaspoon sea salt

1
["For the tacos:
2
In a large pot, heat the olive oil over a medium flame.", "Cut the bell pepper into roughly 1/2-inch squares and add to the pot along with the onion.", "Add in the cumin, cinnamon, cayenne and paprika. Stir together until coated then cook, stirring until the onions are translucent and soft.", "Mix in the garlic then cook for a further minute. Pour in the tomatoes and add the granulated sugar, Worcestershire sauce and vinegar. Stir together well, scraping the bottom of the pot to make sure nothing has stuck and bring to the boil.", "Cut the chicken breasts in half then add into the pot. Submerge them in the sauce and leave to simmer on a medium-low heat, stirring occasionally, for 30 minutes.", "Remove the chicken breasts from the sauce to a cutting board, leave the sauce on the stove to stay hot. Using two forks (one to hold the meat still, the other to pull) shred the chicken. Stir the shredded chicken back in and take off the heat.", "To make the salsa:
3
Chop the pineapple into small dice. Place into a small bowl with the tomato, cilantro, red onion, lime juice, sriracha and salt. Stir together then chill until needed.", "Warm the tortillas over the low flame of the hob then serve with the pineapple salsa, shredded chicken and sour cream."]

256

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: For the tacos:, 1 tablespoon olive oil, 1 bell pepper, seeds and stem removed, 3/4 red onion, sliced (keep the rest for the salsa), and more.

Yes, Pulled Chicken Tacos With Pineapple Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pulled Chicken Tacos With Pineapple Salsa

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