I lived in the Caribbean when I was a child. Every time I make this yummy chicken, the fresh tropical fruits in it transport me back to those happy times.—Lissa Nelson, Provo, Utah
Mango-Pineapple Chicken Tacos
Can you freeze Mango-Pineapple Chicken Tacos?
Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Mango-Pineapple Chicken Tacos
Prep Time
25 min
Cook Time
5 hours
Yield
16 servings
Ingredients
- 2 medium mangoes, peeled and chopped
- 1-1/2 cups cubed fresh pineapple or canned pineapple chunks, drained
- 2 medium tomatoes, chopped
- 1 medium red onion, finely chopped
- 2 small Anaheim peppers, seeded and chopped
- 2 green onions, finely chopped
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 4 pounds bone-in chicken breast halves, skin removed
- 3 teaspoons salt
- 1/4 cup packed brown sugar
- 32 taco shells, warmed
- 1/4 cup minced fresh cilantro
Directions
- In a large bowl, combine the first eight ingredients. Place chicken in a 6-qt. slow cooker; sprinkle with salt and brown sugar. Top with mango mixture. Cover and cook on low for 5-6 hours or until chicken is tender.
- Remove chicken; cool slightly. Strain cooking juices, reserving mango mixture and 1/2 cup juices. Discard remaining juices. When cool enough to handle, remove chicken from bones; discard bones.
- Shred chicken with two forks. Return chicken and reserved mango mixture and cooking juices to slow cooker; heat through. Serve in taco shells; sprinkle with cilantro.
Nutrition Facts
2 tacos: 246 calories, 7 g fat (2 g saturated fat), 51 mg cholesterol, 582 mg sodium, 25 g carbohydrate (10 g sugars, 2 g fiber), 21 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch.
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