Rotisserie Chicken Tacos With Pineapple Salsa


Chicken Teriyaki Tacos With Pineapple Salsa

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Video taken from the channel: Chef Junie Tv


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Achiote Chicken Tacos with Grilled Pineapple Salsa | Chicken Taco Recipe with Grilled Salsa

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THE BEST PINEAPPLE SALSA TACO RECIPE! Make it with fish, chicken pork or beef! #chefandmore #tacos

Video taken from the channel: Chef and More

Combine all salsa ingredients and set aside. 2. To assemble: Fill tortillas with chicken, followed by the mayo and the salsa. 3. Garnish with parsley and enjoy! — York Region resident Amy Stopnicki is an award-winning cookbook autho. Step 1 Combine tomatoes, 1/2 cup diced red onion, pineapple, and cilantro in a medium bowl. Add 1 tablespoon lime juice, salt, and sugar; toss to combine.

Cover salsa with plastic wrap and place in the fridge for at least 2 hours. Rotisserie Chicken: Place oven rack on the top rack and preheat oven to broil. Line a baking sheet with parchment paper or aluminum foil and place shredded chicken and drizzle with olive oil. Broil for 10 minutes, or until the chicken is slightly crispy. Mix all the pineapple salsa ingredients together in a medium-sized bowl.

In a second medium-sized bowl mix all the guacamole ingredients. Mix the shredded rotisserie chicken with the chicken skin together on the prepared baking sheet. Broil in your oven for 10 minutes, or until the chicken is crispy and brown in many spots, mixing halfway through. Combine fresh pineapple pieces, chopped red onion, cilantro, juice of 1/2 of a lime, jalapeno and a pinch of salt.

Stir to combine, and put salsa in the fridge while cooking the chicken. Cook the chicken in a cast iron skillet over high heat, allow chicken to brown before flipping it (about 3 minutes per side).*. For the chicken 2 teaspoons olive oil 4 small or 3 large boneskin-on chicken breasts 1 16 ounce can of tomato sauce or 2 8 ounce cans 2/3 cup chicken broth 1 teaspoon garlic powder 1 tablespoon chili powder 1 teaspoon cumin 1 teaspoon oregano 1/2 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon.

Easy chicken tacos served with pineapple salsa will make any day feel like a fiesta! The healthy lean white meat is marinated in savory spices and herbs for maximum flavor. It’s hard to resist mini handheld meals loaded with savory, crunchy and most of the time spicy fillings. DIRECTIONS In a large heavy bottom saucepan, heat the olive oil over medium-low heat. Add the garlic and cook for 1 minute, then add the chili powder, cumin, paprika, onion powder, salt and pepper, stirring to combine.

Add the chicken and stir to coat with the spice mixture. Have a roasting pan with high sides ready that can hold 12 completed folded tacos (or 2 pans with 6 each). In a large skillet, place salsa, water and tomato paste. Start burner on medium, stir and combine. Add the coriander, chili powder and cumin and stir again.

Homemade pineapple salsa gives a fresh kick of flavor to these chicken tacos. Feb 25, 2016 Bookmark this recipe for when you have leftover roasted (or rotisserie) chicken.

List of related literature:

* with Slide sour out cream, of the salsa, pan (use and a guacamole.

“The Fussy Eaters' Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat” by Annabel Karmel
from The Fussy Eaters’ Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat
by Annabel Karmel
Atria Books, 2008

You can use this as a taco filling by shredding the chicken (discarding bones and skin) and stirring it into the sauce with the poblano purée before baking.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

Meanwhile, Make the Avocado Pico de Gallo: Combine all the ingredients in a large bowl, and stir together.

“Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook” by Daly, Siri
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook
by Daly, Siri
Oxmoor House, Incorporated, 2018

Add the shredded chicken, tomatoes, tomatillos, chipotle, salt, pepper, and herbs.

“Easy Dairy-Free Ketogenic Recipes: Family Favorites Made Low-Carb and Healthy” by Maria Emmerich
from Easy Dairy-Free Ketogenic Recipes: Family Favorites Made Low-Carb and Healthy
by Maria Emmerich
Victory Belt Publishing, 2018

Add the diced pineapple, red onion, scallions, jalapeño, cilantro, and lime juice.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
HMH Books, 2013

FILL the taco shells with the beef mixture and top with the avocado, sour cream, cilantro, and the remaining ½ cup of salsa.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

Spread each tortilla with some of the sauce and top with TOMATO slivers, shredded JALAPEÑO JACK CHEESE, diced RED ONION, and snipped FRESH CILANTRO LEAVES.

“Cooking for Healthy Healing: The healing recipes. Book two” by Linda Page
from Cooking for Healthy Healing: The healing recipes. Book two
by Linda Page
Traditional Wisdom, 2002

Meanwhile, add the tomatoes, avocado, onion, chopped cilantro, and chile pepper to the bowl with the lime marinade.

“Flat Belly Diet!” by Liz Vaccariello, Cynthia Sass, David L. Katz
from Flat Belly Diet!
by Liz Vaccariello, Cynthia Sass, David L. Katz
Rodale Books, 2009

PICO de GALLO SALSA 4-5 roma tomatoes diced ¼ pieced thinly diced jalapeno pepper ¼ cup chopped white onion 1-teaspoon lime or lemon juice 1 tablespoon chopped cilantro Mix ingredients and store in fridge.

“Melanin Guide to Spiritual Awakening” by J.A.H. Diouck
from Melanin Guide to Spiritual Awakening
by J.A.H. Diouck,

You may want to forgo adding salsa all together.

“Acid Reflux Diet & Cookbook For Dummies” by Patricia Raymond, Michelle Beaver
from Acid Reflux Diet & Cookbook For Dummies
by Patricia Raymond, Michelle Beaver
Wiley, 2014

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • David that looks absolutely delicious. I will absolutely be making this!! I love the flavor achiote brings. I would absolutely love to see you make tacos al pastor, this has been my favorite meal (tied for first anyway) since I was a kid, the hard part on making it for me is getting the nice crispy edges, traditionally it is cooked on a vertical spit very similar to how gyros are cooked. But if you could find a way to make that work out better than in the oven I would be most excited:D another great video and I look forward to seeing whatever new content you release! Oh also, out of curiosity have you seen those firedisc “grills” I would like to see a review on those, as that concept was extremely popular in Mexico while I was still down there, Incidentally it’s what is used to make my other tied for first place favorite meal haha. but yea I’ve got a traditional style one of those discs now and I absolutely love cooking with it, just curious to see what you think of them as well. anyway, long enough ramble lol. thanks again for you content! I always look forward to watching. stay safe and God bless!

  • After scrolling down a little, I realise there are a lot of people commenting how things shouldn’t go or can’t go… where does this come from? If your against it because it’s not tradition, did you ever ask what about before they created said tradition? At one point, there were no fucking tacos, putting the ingredients together is going against tradition. If this was what we stuck to, we would be eating raw ingredients. cooking goes against tradition. (you would pick it and eat it before figuring out how to cook right?) What are these people saying? Am I crazy? If it’s because they don’t like the ingredients, do they not realise there are billions of humans and that different cultures have different taste appreciation and in each culture you can further break that down into categories that prefer foreign stuff even. I have an opinion, it’s not a fact, it’s just my opinion, these commenters are closed minded people holding back society. I’m not saying don’t appreciate culture, you can title your taco, “traditional taco,” or “1000 year old Mexican taco recipe!” When you introduce new variables, (ingredients) you may get new results. In this specific case, cultures that make tacos have people trying new stuff in their own countries simply due to trade. New ingredients, how do I make the next craze? It’s not like only other countries do this, people from their own countries do this. For the most part, when foreigners do it, it’s because they are trying to accommodate their demographic by playing to their taste buds. If I brought Chinese food to Mexico, I would start with traditional and if that wasn’t doing well I would experiment, because this isn’t working and I need to survive no? I change some stuff like some ingredients and perhaps even change the way the food is presented and boom, its a hit! Does that mean all Chinese should sit there and cry, “that’s not real Chinese food!” (I’m half Chinese, so I use Chinese food in my example) Well, what else do you think it should be called. It’s not like I intended for some fusion, I just changed some ingredients in a way that I thought would suit the taste buds of my customers. It came over as Chinese and evolved to sell in the new market. Does that mean its no longer Chinese food? I don’t get it. Sorry for the length, I probably could have done this with half the words:/

  • Rachel Ray shows one of the best videos for Thai Chicken Tacos. We went with her recipe, and they
    turned out amazing!!! Not bad for a beginner. Click the link, and watch the video

  • The first one is a take on alambre
    The second one is a take on Tinga
    The third one is like al pastor but with chicken
    And the last I’m not sure lol

  • I liked the spicy chicken taco that looked goooooooooooooood�������������������������������������� also I love chicken������������������������������������������������������������������������������������������������������������

  • An easy way to shred chicken: use a hand mixer! It sounds weird, but put it on the lowest setting and gently “mix” the cooked chicken until it’s all shredded! It’s much easier than using forks.

  • Why would you toast a tortilla? It’s not a toast, it’s a fucking taco! Tortillas are meant to be soft and to break easily (because of the liquids) when you’re eating tacos.

  • one day my mom asked me and my sister what blt stands for and we said beans limes and tacos she said you guys are to mexican

    bltbacon lettuce and tomatoes

  • I tried the spicy chicken tacos and they were really good. I couldn’t find canned chipotle pepper but I found flakes so I used that and it made it nice and spicy. Thank you. So fast and easy.

  • Straight and to the point. Four tacos in under 2 minutes compared to other people taking15 minutes to show one taco dish. Love it!

  • We know what onions are but we don’t get to find out what the sauce is on the first taco. I’m that naive!!!! Don’t leave me hanging

  • do a Southwest spicy chicken salad with creamy salsa dressing please please please please please I really want to know how to make one of my own