Pollo a la Piña (Pineapple Chicken)
Published January 21, 2025
Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 55 minutes
- Prep Time
- 10 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 cup fresh orange juice
3 to 5 large guajillo chiles (1 ounce), stemmed and seeded or ¼ cup guajillo chile powder
2 chipotle chiles in adobo, plus 2 tablespoons adobo sauce
1 teaspoon dried oregano, preferably Mexican
¼ teaspoon ground cinnamon
1½ pounds boneless, skinless, chicken thighs (about 6 medium)
3 tablespoons 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
4 garlic cloves, finely chopped
Kosher salt
Warm corn tortillas, sliced avocado, chopped cilantro and lime wedges (for serving)
Nutritional analysis per serving (4 servings)
28 grams carbs; 167 milligrams cholesterol; 582 calories; 19 grams monosaturated fat; 8 grams polyunsaturated fat; 8 grams saturated fat; 39 grams fat; 3 grams fiber; 946 milligrams sodium; 30 grams protein; 17 grams sugar
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
@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!
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This was delicious. If your concerned about the transference of the chicken in step 2 to the same platter, there is an easy fix. Don't. Just have a clean platter ready and Voila! Bob's your Uncle. Problem solved.
Super flavorful and easy to make. Would definitely make this again. It's a tad messy but that's what makes tacos so fun to eat. Especially with wonderful company.
Curious about the lack of seasoning on the chicken. Skipping layering seasonings seems like it would produce bland chicken, am I wrong on this?
I had the exact same thoughts and decided to follow the recipe anyways. It worked out super well. The salsa is intense & complex enough that it doesn't make you miss the seasoning on the chicken.