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Level easy
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Cook time 16 minutes
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Total time 16 minutes
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Servings 2
Course: Dinner
Main Ingredient: Chicken
Cuisine: Mexican
Ingredients
- 2 tablespoons - vegetable oil
- 2 chicken breasts
- Kosher salt
- black pepper - ground
- 4 scallions - sliced
- 2 cloves - garlic - minced
- 1 6 oz can - 100% pure pineapple juice
- 1/4 cup - hot sauce
- 2 tablespoons - honey
- 4 small - flour tortillas
- 12 ounces - broccoli slaw
- 1/2 cup - mayonnaise
- 2 tablespoons - chipotle sauce
- 1 lime - zested and juiced
- 1/2 cup - pineapple wedges - sliced
- 1/2 cup - fresh cilantro leaves
Directions
- Preheat the oven to 400 degrees F.
- Add the vegetable oil to a large skillet set over medium-high heat. Add the chicken, season with a pinch of salt and pepper and cook, turning halfway through, 2 to 3 minutes. Add the scallions and garlic and continue to cook for another minute.
- In a liquid measuring cup, whisk together the pineapple juice, hot sauce and honey. Add the liquid to the skillet, bring to a simmer and cook for 5 to 7 minutes.
- Meanwhile, shingle the tortillas on a baking sheet and warm them in the oven for 5 minutes.
- Put the broccoli slaw in a large bowl. In a separate bowl, mix the mayo, chipotle sauce, lime zest and half of the lime juice. Add the dressing to the slaw and toss. Taste and adjust the seasoning with salt, pepper and additional lime juice if needed.
- Remove the chicken to a cutting board. Lower the heat under the skillet and continue to reduce the remaining juices to a syrup consistency. Slice the chicken.
- To build the tacos, place the tortillas flat on a plate, add the sliced chicken down the middle and spoon on some of the reduced sauce from the skillet. Top with the pineapple, slaw and cilantro. Serve alongside chips and salsa.
Resources
Crispy Chicken – If you’re looking for deliciously crispy pan seared chicken, the folks at America’s Test Kitchen suggest that—contrary to what you might think—the key is a cold pan or skillet, not a searing hot one like you’d have for a steak. Here’s why. The key is that by allowing the chicken and the pan to come up to temperature together, you have enough time for the chicken to render its fat, cooking the skin nice and crispy without overcooking the rest of the meat. You’ll probably need to pierce the skin a few times with a sharp knife to give the fat somewhere to render out, but other than that, there isn’t much more to this tip.