| Level: | Easy |
| Total: | 16 min |
| Active: | 16 min |
| Yield: | 2 servings |
Ingredients
- 2 tablespoons vegetable oil
- 6 boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper
- 4 scallions, thinly sliced
- 2 cloves garlic, minced
- One 6-ounce can 100% pure pineapple juice
- 1/4 cup hot sauce
- 2 tablespoons honey
- 4 small flour tortillas
- 12 ounces broccoli slaw
- 1/2 cup mayonnaise
- 2 to 3 tablespoons chipotle sauce
- 1 lime, zested and juiced
- 1/2 cup thinly sliced pineapple wedges
- 1/2 cup fresh cilantro leaves
- Serving suggestions: tortilla chips and salsa
Instructions
- Preheat the oven to 400 degrees F.
- Add the vegetable oil to a large skillet set over medium-high heat. Add the chicken, season with a pinch of salt and pepper and cook, turning halfway through, 2 to 3 minutes. Add the scallions and garlic and continue to cook for another minute.
- In a liquid measuring cup, whisk together the pineapple juice, hot sauce and honey. Add the liquid to the skillet, bring to a simmer and cook for 5 to 7 minutes.
- Meanwhile, shingle the tortillas on a baking sheet and warm them in the oven for 5 minutes.
- Put the broccoli slaw in a large bowl. In a separate bowl, mix the mayo, chipotle sauce, lime zest and half of the lime juice. Add the dressing to the slaw and toss. Taste and adjust the seasoning with salt, pepper and additional lime juice if needed.
- Remove the chicken to a cutting board. Lower the heat under the skillet and continue to reduce the remaining juices to a syrup consistency. Slice the chicken.
- To build the tacos, place the tortillas flat on a plate, add the sliced chicken down the middle and spoon on some of the reduced sauce from the skillet. Top with the pineapple, slaw and cilantro. Serve alongside chips and salsa.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1329 |
| Total Fat | 77 g |
| Saturated Fat | 12 g |
| Carbohydrates | 95 g |
| Dietary Fiber | 11 g |
| Sugar | 39 g |
| Protein | 70 g |
| Cholesterol | 290 mg |
| Sodium | 2563 mg |
Reviews
Really Good, Easy, and should Double recipe. In fact keep some ready to reach for. Enjoy.
My family absolutely loved this recipe. Hubby called it a “miraculous confluence of flavor”. Delicious!!!
Best “Fajitas” I have made in a long time!! I love her red hot chicken but for variety and a lot faster this rivals that – packed with flavor!! Everyone loves it.
This was absolutely delicious! We used corn tortillas instead and they were still great. Makes more than 2 servings, which is TOTALLY FINE!
Delicious! Easy and full of flavor. I did not use 1/4 cup of hot sauce, just because I don’t like a ton of heat. Highly recommend!
Very good! Be careful with the hot sauce & chipotle sauce. We like food pretty spicy, so our sauces on hand made this a bit too hot.
Very good! Didn’t change a thing. My son, who is a chef, gave it a thumbs up (I love it when he does that.). Thank you, and I will make this again.
Very good base recipe. I marinated the chicken in a little olive oil, BBQ rub, pressed garlic, 3oz of pineapple juice and the scallion whites. Then grilled the chicken and fresh pineapple for more depth in flavor. Rather than chipotle sauce, I used canned ancho chilies for the pineapple sauce. Add a handful of chopped macadamia nuts to the broccoli slaw for some crunch & flavor.
I was very surprised how good these tacos are. They have unique flavors that I have only ever tried at a restaurant. I added Jalapenos for more spice. Also I put pineapple in with the chicken like someone else suggested (great idea). This would be really good with shrimp instead of chicken too.
Delicious!