Pollo a la Piña (Pineapple Chicken)
Published Jan. 21, 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!
We did sandwiches with brioche buns, coleslaw avocado and the pickled jalapeños. My toddler ate it but noted how spicy it was the entire meal. Would probably eliminate the two adobo chiles for more of a sweet spicy balance next time but this is a keeper. Husband wants it over rice next fime.
delicious as written.
I made this in the slow cooker and it was fabulous: Trimmed thighs got dumped in a slow cooker set to 5 hours on low. I made the OJ/chili sauce and stirred it into the chicken as soon as it was ready. The chicken was shreddable after 3.5 hours, but that’s my specific slow cooker. I drained all the chili sauce off the chicken when it was done and simmered it in a pot until it was reduced by at least half but maybe 2/3rds. While reducing the chili sauce, I sautéed the salsa as directed and then added it to the shredded chicken. Because I have kids who can’t handle the heat, I served the reduced sauce on the side, but I mixed it in with the leftovers later and it was perfect. Fresh lime and cilantro are a must, and I look forward to actually having ripe avocados next time. Hope this helps those of you who want to try these tacos in the slow cooker!