Yesterday as I sat staring at a pineapple on my kitchen counter and a random memory of a vacation I had last summer came to mind. My husband needed to go to Santa Fe, NM for several weeks on military orders and me and the kids decided to tag along. We enjoyed delicious tacos of all kinds, but my favorite was the Grilled pineapple and chicken taco. This recipe comes extremely close to the awesome tacos I enjoyed that day, it takes me back to that memorable trip and all the thrills we chased! We may not have come home with riches and gold but the memories we brought back were priceless!
Ingredients
- 4 boneless skinless chicken breast
- 1 cup salsa verde
- 1 4.5 oz can green chilies
- 1/2 cup chopped fresh pineapple
- 1/4 cup chopped cilantro
- 1/2 cup chopped onion
- 1 tbsp chopped jalapeno
- 1 tbsp lime juice
- 1 tsp chili powder
- 1 tsp ground cumin
- corn tortillas
- 4 oz cotija cheese crumbled
- sour cream optional
Instructions
- Place all the ingredients into a crock pot on low heat for 4 to 6 hours or until chicken shreds with a fork. Shred the chicken in the crock pot and let it continue to cook for an additional 30 minutes to soak in the sauce. Serve on warmed corn tortillas topped with cotija cheese and sour cream. I also served a side of Pineapple Salsa and blue corn chips!
Here is the recipe for the pineapple salsa for these tacos.
Ingredients
- 2 cups chopped pineapple
- 1/4 cup chopped onion
- 1/4 cup chopped cilantro
- 1 to 2 tbsp chopped seeded jalapeno
- Juice of one small lime
- Salt to taste
Instructions
- Toss all the ingredients together and enjoy! Tastes great the next day too!
- If you are feeling gourmet, grill the pineapple first to add a caramel flavor and add zest from the lime before squeezing it:)
