XL Pineapple-Glazed Southwest Chicken Tacos

🥘 Ingredients

• black pepper
  1 tsp
• blue corn tortilla chips
  2 oz
• chicken thighs
  24 oz
• cilantro
  1 bunch
• cooking oil
  2 tbsp
• flour tortillas
  8 unit
• fresh red salsa
  8 oz
• lime
  1 unit
• long green pepper
  2 unit
• mexican cheese blend
  1 c
• onion
  1 unit
• pineapple
  2 c
• salt
  1 tsp
• sour cream
  2 tbsp
• southwest spice blend
  1 tsp
• sugar
  1 tsp
• tex-mex paste
  2 tbsp
• water
  ⅓ cup

🍳 Cookware

• large pot
• small bowl
• slotted spoon

1. 

   1

   Wash and dry all produce.
2. 

   2

   Pat chicken thighs dry with paper towels. Season all over with southwest spice blend , salt , and black pepper .

   chicken thighs: 24 oz, southwest spice blend: 1 tsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Heat cooking oil in a large pot over medium-high. Add chicken and onion . Once browned, stir in tex-mex paste , reserved juice from pineapple , water , and sugar . Stir to combine. Bring to a boil, then reduce heat to medium-low and cover. Simmer until chicken is tender, stirring occasionally, ⏱️ 15 minutes .

   cooking oil: 2 tbsp, onion: 1 unit, tex-mex paste: 2 tbsp, pineapple: 2 c, water: ⅓ cup, sugar: 1 tsp
4. 

   4

   While chicken cooks, roughly chop drained pineapple. In a small bowl , combine pineapple, finely diced long green pepper , fresh red salsa , chopped cilantro , and a squeeze of lime to make pineapple pico.

   long green pepper: 2 unit, fresh red salsa: 8 oz, cilantro: 1 bunch, lime: 1 unit
5. 

   5

   Wrap flour tortillas in damp paper towels and microwave until warm and pliable ⏱️ 30 seconds .

   flour tortillas: 8 unit
6. 

   6

   Divide tortillas between plates; using a slotted spoon , fill with chicken mixture. Top with mexican cheese blend , pineapple pico, sour cream , and crushed blue corn tortilla chips . Serve with remaining lime wedges.

   mexican cheese blend: 1 c, sour cream: 2 tbsp, blue corn tortilla chips: 2 oz