Spicy Chicken-Pineapple Tacos

Prep: 15 min., Chill: 4 hr., Cook: 10 min.

Yield: Makes 6 tacos

Ingredients

• 1  pound  skinned and boned chicken thighs, chopped
• 1  (8-oz.) can pineapple tidbits in juice, drained
• 1  medium onion, chopped
• 1/4  cup  chopped fresh cilantro
• 1  tablespoon  Mexican-style chili powder
• 1  teaspoon  ground cumin
• 1  teaspoon  dried oregano
• 1  teaspoon  pepper
• 1  teaspoon  chopped garlic
• 3/4  teaspoon  salt
• 1  tablespoon  canola oil
• 6  (8-inch) soft taco-size corn or flour tortillas, warmed
• Toppings: chopped radishes, fresh cilantro leaves, crumbled queso fresco, chopped onions, chopped jalapeño

Preparation

1. Combine chicken and next 9 ingredients in a large zip-top plastic freezer bag. Seal and chill 4 to 24 hours.

2. Cook chicken mixture in hot oil in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until chicken is done. Serve mixture with warm tortillas and desired toppings.

Note: For testing purposes only, we used McCormick Gourmet Collection Mexican-Style Chili Powder.

Note: Nutritional analysis is per taco with flour tortilla and 1/2 cup chicken mixture (not including toppings).

Nutritional Information

Calories:

230

Fat:

10.4g (sat 2.3g,mono 3.5g,poly 1g)

Protein:

15.5g

Carbohydrate:

17.7g

Fiber:

0.8g

Cholesterol:

50mg

Iron:

1.8mg

Sodium:

564mg

Calcium:

62mg