Best Mango Pineapple Chicken Tacos Recipes

MANGO-PINEAPPLE CHICKEN TACOS

Steps:

• 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. Freeze option: 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.

PRESSURE-COOKER MANGO-PINEAPPLE CHICKEN TACOS

Steps:

• In a large bowl, combine the first 8 ingredients. Place chicken in a 6-qt. electric pressure cooker; sprinkle with salt and brown sugar. Top with mango mixture. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. , Allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure. 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 2 forks. , Select saute setting and adjust for medium heat. Return chicken, reserved mango mixture and cooking juices to pressure cooker; stir to heat through. Serve in taco shells; sprinkle with cilantro.

OLD EL PASO® GRILLED CHICKEN AND PINEAPPLE TACOS WITH CABBAGE AND MANGO SLAW

Steps:

• Preheat oven to 320°F.
• In a glass dish or bowl marinate chicken with 1 packet of the Old El Paso® Seasoning and 2 tablespoons olive oil contained in kit.
• In a small bowl add grated cabbage, carrot, chopped mango, cilantro, brown sugar, cayenne pepper, olive oil, salt and balsamic vinegar. Mix thoroughly and set aside while grilling chicken.
• Using an indoor or outdoor grill, preheat to higher setting to obtain a good sear.
• Wrap the soft tortillas in the kit in foil and place in oven. Heat for 10 minutes.
• Add chicken to grill and cook several minutes on each side until done.
• While chicken is grilling, place hard tacos shells on a placing sheet and add to the oven with soft tortillas. Don't overcook. Turn off oven after 5 more minutes and keep warm till serving.
• Remove chicken from the grill and let rest a few minutes.
• Add pineapple slices to hot grill and sear on both sides for a few minutes. Remove from grill.
• Slice chicken on the diagonal and serve on platter with chopped grilled pineapple slices.
• Garnish with chopped cilantro.
• Serve with cabbage mango slaw, soft and crunchy tortillas, and sauce contained in the kit.

PINEAPPLE MANGO CHICKEN TACOS

Steps:

• Place chicken and salsa in crockpot and set on low for 4 hours.
• Shred chicken and scoop into flour tortilla for tacos. Add desired toppings.