Pollo a la Piña (Pineapple Chicken)
Published Jan. 22, 2025
- Total Time
- 55 minutes
- Prep Time
- 10 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup fresh orange juice
- 3 to 5large guajillo chiles (1 ounce), stemmed and seeded or ¼ cup guajillo chile powder
- 2chipotle chiles in adobo, plus 2 tablespoons adobo sauce
- 1teaspoon dried oregano, preferably Mexican
- ¼ teaspoon ground cinnamon
- 1½ pounds boneless, skinless, chicken thighs (about 6 medium)
- 3tablespoons vegetable oil
- 2½ cups chopped fresh pineapple (about 14 ounces) or 1 (20-ounce) can of pineapple rings, drained and chopped
- ½ large onion, chopped
- 4garlic cloves, finely chopped
- Kosher salt
- Warm corn tortillas, sliced avocado, chopped cilantro and lime wedges (for serving)
Nutritional analysis per serving (4 servings)
582 calories; 39 grams fat; 8 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 8 grams polyunsaturated fat; 28 grams carbohydrates; 3 grams dietary fiber; 17 grams sugars; 30 grams protein; 946 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium saucepan, bring the orange juice, guajillos, chipotles, oregano and cinnamon to a boil over high heat. Cover, reduce heat to maintain a simmer, and cook for 5 minutes. Remove from the heat and let sit for 5 minutes until the chiles are very soft and ready to blend. Transfer chiles, spices and cooking liquid to the jar of a blender (or use an immersion blender) and puree until the salsa is completely smooth.
- Step 2
Meanwhile, cook the chicken. Place chicken thighs on a large platter and pat dry with paper towels. Heat 2 tablespoons of the oil in a large skillet over medium-high. Add the chicken and cook until just turning golden brown on both sides, 7 to 9 minutes. Transfer to the same platter.
- Step 3
Add the remaining 1 tablespoon of oil to the same skillet (no need to clean it out), and cook the pineapple, onion, garlic and 2 teaspoons salt, tossing occasionally, until tender and just beginning to brown, 10 to 12 minutes. Nestle the chicken into the pan with the pineapple and pour the salsa over. Bring to a boil, reduce to a simmer and cook until the chicken is tender and cooked through and the salsa has darkened and melded with the chicken and onions, about 10 minutes. Transfer the chicken to a cutting board, slice into strips and return to the skillet with the pineapple.
- Step 4
To serve, arrange a few pieces of chicken, pineapple and some salsa on each corn tortilla and top with avocado, cilantro and a squeeze of lime.
Private Notes
Comments
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@Greg. All guajillo chiles are dried. The fresh version of the pepper is called mirasol. Just like the ancho chile is the dried version of a poblano pepper. Hope this helps!
Wonderful recipe. I cut up the thighs after browning and then put in with the pineapple and salsa. Crumbled some Panela cheese on top. Sweet. Smoky. Spicy. Delicious!
So good! Used breasts instead of thighs since it's what I had, New Mexico chiles instead of guajillo, and replaced half the salsa with chicken stock to tame the spice. A squeeze of lime on each taco really takes it over the top. Will make again!
Absolutely delicious. I tripled this recipe to make tacos for the Superbowl. I ended up marinading the chicken thighs in some of the salsa and grilled it, then added the chopped chicken to the rest of the salsa and pineapple. I liked how it caramelized on the grill. We kept it warm in a crockpot for a few hours and it was flavorful, moist, and a huge crowd pleaser! The salsa had such great depth of flavor - smoky, spicy and fruity. I will absolutely make this again.