Ingredients
Equipment
Method
Cooking Instructions
- Heat a large skillet over medium heat and add a splash of oil. Once hot, place the boneless chicken thighs in the skillet. Cook for about 8-10 minutes, turning occasionally, until browned and cooked through.
- In the same skillet, add diced onion and minced garlic. Sauté for 3-4 minutes until the onion is translucent and fragrant.
- Stir in the chipotle peppers in adobo sauce and fresh pineapple chunks. Simmer for an additional 5 minutes over low heat.
- Warm taco shells in a separate pan over medium heat for about 1-2 minutes per side or microwave them for 10-15 seconds.
- Assemble tacos by filling a warm taco shell with smoky chicken tinga filling and top with fresh cilantro.
- Serve on a platter, optionally with lime wedges for extra flavor.
Nutrition
Notes
Adjust spice levels to your liking and remember to properly warm tortillas to enhance flavor.
