Best Mango Pineapple Chicken Tacos Recipes

MANGO-PINEAPPLE CHICKEN TACOS

Mango-Pineapple Chicken Tacos image

I lived in the Caribbean when I was a child. Every time I make this yummy chicken, the fresh tropical fruits in it transport me back to those happy times.-Lissa Nelson, Provo, Utah

Provided by Taste of Home

Categories Dinner

Time 5h25m

Yield 16 servings.

Number Of Ingredients 13

Ingredients

2 medium mangoes, peeled and chopped
1-1/2 cups cubed fresh pineapple or canned pineapple chunks, drained
2 medium tomatoes, chopped
1 medium red onion, finely chopped
2 small Anaheim peppers, seeded and chopped
2 green onions, finely chopped
1 tablespoon lime juice
1 teaspoon sugar
4 pounds bone-in chicken breast halves, skin removed
3 teaspoons salt
1/4 cup packed brown sugar
32 taco shells, warmed
1/4 cup minced fresh cilantro

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.

Nutrition Facts : Calories 246 calories, Fat 7 g fat (2 g saturated fat), Cholesterol 51 mg cholesterol, Sodium 582 mg sodium, Carbohydrate 25 g carbohydrate (10 g sugars, Fiber 2 g fiber), Protein 21 g protein. Diabetic Exchanges

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

Old El Paso® Grilled Chicken and Pineapple Tacos with Cabbage and Mango Slaw image

Taco night goes tropical with this zesty new twist on the traditional recipe. Mango, cilantro and cabbage give your dinner a sweet and flavorful flair.

Categories Entree

Time 1h

Yield 24

Number Of Ingredients 13

Ingredients

1/2 head of small green cabbage sliced thinly or grated
1 carrot skinned and grated
1 mango chopped into small pieces( no skin)
1/4 cup chopped cilantro
1/8 cup brown sugar
1/8 cup balsamic vinegar
1/8 cup extra virgin olive oil
1/8 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1 pineapple sliced
2-3 lbs boneless skinless chicken breasts or boneless skinless chicken thighs.
2 tablespoons Olive Oil
1 Old El Paso™ hard & soft taco dinner kit (Contains taco shells, soft tortillas, Taco Seasoning, and Taco Sauce)

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.

Nutrition Facts : ServingSize 1 Serving

PRESSURE-COOKER MANGO-PINEAPPLE CHICKEN TACOS

Pressure-Cooker Mango-Pineapple Chicken Tacos image

I lived in the Caribbean when I was a child. Every time I make this yummy chicken, the fresh tropical fruits transport me back to those happy times. -Lissa Nelson, Provo, Utah

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 16 servings.

Number Of Ingredients 13

Ingredients

2 medium mangoes, peeled and chopped
1-1/2 cups cubed fresh pineapple or canned pineapple chunks, drained
2 medium tomatoes, chopped
1 medium red onion, finely chopped
2 small Anaheim peppers, seeded and chopped
2 green onions, finely chopped
1 tablespoon lime juice
1 teaspoon sugar
4 pounds bone-in chicken breast halves, skin removed
3 teaspoons salt
1/4 cup packed brown sugar
32 taco shells, warmed
1/4 cup minced fresh cilantro

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.

Nutrition Facts : Calories 246 calories, Fat 7g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 582mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 2g fiber), Protein 21g protein.