Chipotle Pineapple Chicken Tacos

Method

1. 1

   Drain canned pineapple rings or chunks over a bowl and save the juice. Chop the pineapple into bite-size pieces and set aside.

2. 2

   In a medium saucepan, bring the reserved pineapple juice, water, guajillo chiles (optional, or swap in 1 jalapeño), chipotle chiles in adobo, adobo sauce, dried Mexican oregano, and ground cinnamon to a boil over high heat.

3. 3

   Cover, reduce the heat to a simmer, and cook for 5 minutes. Take it off the heat and let it sit for another 5 minutes so everything softens.

4. 4

   Transfer everything to a blender (or use an immersion blender) and puree until completely smooth.

5. 5

   Meanwhile, pat chicken thighs dry with paper towels. Heat 2 tbsp of the vegetable oil in a large skillet over medium-high. Cook the chicken until just turning golden on both sides, 7-9 minutes. Transfer to a plate.

6. 6

   Add the remaining 1 tbsp oil to the same skillet (no need to clean it). Add the chopped pineapple, onion, garlic cloves, and kosher salt. Cook, tossing occasionally, until tender and just starting to brown, 10-12 minutes.

7. 7

   Nestle the chicken into the pan with the pineapple and pour the salsa over. Bring to a boil, then reduce to a simmer and cook until the chicken is cooked through and the salsa has darkened, 10 minutes.

8. 8

   Move the chicken to a cutting board, slice into strips, and return it to the skillet.

9. 9

   Pile chicken, pineapple, and salsa onto warm corn tortillas. Top with sliced avocado, chopped cilantro, and a squeeze of lime wedges. Serve with cilantro lime rice on the side.