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