Pollo a la Piña (Pineapple Chicken)

Ingredients

• 1 cup fresh orange juice
• 4 large guajillo chiles (Use 3 to 5 chiles, stemmed and seeded; alternatively use ¼ cup guajillo chile powder.)
• 2 chipotle chiles in adobo (Use with 2 tablespoons adobo sauce.)
• 2 tbsp adobo sauce (From the canned chipotle chiles.)
• 1 tsp dried oregano (Preferably Mexican oregano.)
• 0.25 tsp ground cinnamon
• 1.5 lb boneless, skinless chicken thighs (About 6 medium thighs.)
• 3 tbsp vegetable oil (Use 2 tablespoons for browning the chicken and 1 tablespoon for the pineapple mixture.)
• 2.5 cup fresh pineapple (Chopped; alternatively use 1 (20-ounce) can of pineapple rings, drained and chopped.)
• 0.5 large onion (Chopped.)
• 4 garlic cloves (Finely chopped.)
• 2 tsp kosher salt (Used in the pineapple mixture; season the chicken or salsa only if desired.)
• warm corn tortillas (For serving.)
• avocado (Sliced, for serving.)
• cilantro (Chopped, for serving.)
• lime wedges (For serving.)

Steps

1. 1

   In a medium saucepan, bring the orange juice, stemmed and seeded guajillo chiles, chipotle chiles with their adobo sauce, oregano, and cinnamon to a boil over high heat.

2. 2

   Cover the saucepan, reduce the heat to maintain a simmer, and cook for 5 minutes.

3. 3

   Remove the saucepan from the heat and let the mixture sit for 5 minutes, until the chiles are very soft and ready to blend.

4. 4

   Transfer the chiles, spices, and cooking liquid to a blender jar, or use an immersion blender, and purée until the salsa is completely smooth.

5. 5

   Meanwhile, place the chicken thighs on a large platter and pat them dry with paper towels.

6. 6

   Heat 2 tablespoons of the vegetable oil in a large skillet over medium-high heat.

7. 7

   Add the chicken thighs and cook until they are just turning golden brown on both sides, 7 to 9 minutes. Transfer the chicken to the same platter.

8. 8

   Add the remaining 1 tablespoon of oil to the same skillet; there is no need to clean it. Add the pineapple, onion, garlic, and 2 teaspoons kosher salt.

9. 9

   Cook the pineapple mixture, tossing occasionally, until tender and just beginning to brown, 10 to 12 minutes.

10. 10

    Nestle the browned chicken into the skillet with the pineapple and pour the blended salsa over it.

11. 11

    Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 10 minutes, until the chicken is tender and cooked through and the salsa has darkened and melded with the chicken and onions.

12. 12

    Transfer the chicken to a cutting board and slice it into strips. Return the sliced chicken to the skillet with the pineapple.

13. 13

    To serve, arrange chicken, pineapple, and some salsa on each warm corn tortilla. Top with sliced avocado, chopped cilantro, and a squeeze of lime.

Notes

The dish can also be piled onto a bun with pickled jalapeños and shredded cabbage for a sweet, spicy, smoky sandwich. The source gives fresh and canned pineapple options, as well as a guajillo chile powder alternative.

Nutrition per serving

• main
• Mexican
• tacos
• stovetop
• skillet
• spicy
• gluten-free
• dairy-free