Pollo a la Piña (Pineapple Chicken)

Pollo a la piña is a bright and savory dish with a smoky spicy kick from canned chipotle chiles in adobo and tropical sweetness from chopped pineapple and orange juice. This tender and juicy chicken makes a great taco filling or sandwich topping.

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

• 1 cup fresh orange juice
• 5 guajillo chiles stemmed and seeded
• 2 chipotle chiles in adobo
• 2 tablespoons adobo sauce
• 1 teaspoon dried oregano
• 0.25 teaspoon ground cinnamon
• 1.5 pounds chicken thighs
• 2 tablespoons vegetable oil
• 2.5 cups chopped fresh pineapple
• 0.5 onion chopped
• 4 garlic cloves finely chopped
• 2 teaspoons Kosher salt
• 1 tablespoon vegetable oil
• 0 pieces corn tortillas
• 0 avocado sliced
• 0 chopped cilantro
• 0 lime wedges

Instructions

1. Bring orange juice, guajillo chiles, chipotle chiles, oregano, and cinnamon to a boil in a medium saucepan over high heat. Cover and simmer for 5 minutes. Remove from heat and let sit for 5 minutes.
2. Transfer the cooked chiles and liquid to a blender and puree until smooth.
3. Place chicken thighs on a platter and pat dry. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Cook the chicken until golden brown, about 7 to 9 minutes. Transfer to a platter.
4. In the same skillet, add 1 tablespoon of oil, then cook pineapple, onion, garlic, and 2 teaspoons of salt until tender and beginning to brown, about 10 to 12 minutes.
5. Nestle the chicken back into the pan and pour the pureed salsa over everything. Bring to a boil, then reduce to simmer until chicken is cooked through, about 10 minutes. Once done, cut the chicken into strips and mix back into the skillet.
6. Serve by arranging chicken, pineapple, and salsa on each corn tortilla. Top with avocado slices, cilantro, and lime wedges.