XL Pineapple-Glazed Southwest Chicken Tacos

🥘 Ingredients

• Mexican cheese blend
  2 c
• Southwest Spice Blend
  2 tbsp
• Tex-Mex paste
  4 unit
• black pepper
  1 tsp
• blue corn tortilla chips
  6 oz
• chicken thighs
  40 oz
• cilantro
  ½ ounce
• cooking oil
  2 tsp
• flour tortillas
  24 unit
• fresh red salsa
  8 oz
• lime
  4 unit
• long green pepper
  2 unit
• onion
  2 unit
• pineapple
  1 lb
• salt
  1 tsp
• sour cream
  3/4 c
• sugar
  2 tsp

1. 

   1

   Wash and dry produce. Halve, peel, and thinly slice onion ; mince a few slices until you have 2 TBSP (4 TBSP for 8 servings). Halve, core, and thinly slice long green pepper into strips. Drain pineapple , reserving juice in a small bowl. Roughly chop cilantro . Quarter lime .

   onion: 2 unit, long green pepper: 2 unit, pineapple: 1 lb, cilantro: ½ ounce, lime: 4 unit
2. 

   2

   Pat chicken thighs dry with paper towels. Season all over with Southwest Spice Blend , salt , and black pepper . Heat a large drizzle of cooking oil in a large, heavy-bottomed pot over medium-high heat. Add chicken and sliced onion; cook until chicken is browned and onion begins to soften, ⏱️ 4 minutes (the chicken will finish cooking in the next step).

   chicken thighs: 40 oz, Southwest Spice Blend: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp, cooking oil: 2 tsp
3. 

   3

   To pot with chicken and onion, add Tex-Mex paste , reserved pineapple juice, ⅓ cup water, and 1 tsp sugar (¾ cup water and 2 tsp sugar for 8 servings). Stir to combine. Bring to a boil, then reduce heat to medium low and cover. Simmer until chicken is tender, stirring occasionally, ⏱️ 15 minutes . Once chicken has simmered 15 minutes, stir in green pepper; cook, uncovered, until green pepper is tender, chicken is cooked through, and sauce has thickened, ⏱️ 10 minutes . Turn off heat; using two forks, carefully shred chicken. Stir to thoroughly coat everything in sauce.

   Tex-Mex paste: 4 unit, sugar: 2 tsp
4. 

   4

   While chicken cooks, roughly chop drained pineapple. In a second small bowl, combine pineapple, minced onion, cilantro, and a squeeze of lime juice; season with salt and pepper. Set aside until ready to serve.
5. 

   5

   Wrap flour tortillas in damp paper towels and microwave until warm and pliable, ⏱️ 60 seconds .

   flour tortillas: 24 unit
6. 

   6

   Divide tortillas between plates; using a slotted spoon, fill with chicken mixture. Top with Mexican cheese blend and sour cream . Serve with blue corn tortilla chips , fresh red salsa , and remaining lime wedges on the side.

   Mexican cheese blend: 2 c, sour cream: 3/4 c, blue corn tortilla chips: 6 oz, fresh red salsa: 8 oz