Chicken Tacos with Pico de Gallo & Pineapple Salsa

Rotisserie Chicken Tacos, Homemade Pico De Gallo, Homemade Pineapple Salad, Grilled Pineapple, Grilled Onions, Spanish Seasoning Blend
Chicken Tacos with Pico de Gallo & Pineapple Salsa
 
Try this Roasted Chicken Tacos with Pico de Gallo & Pineapple Salsa recipe that will wow your family!
Ingredients
For the Tacos:
  • 1 rotisserie chicken, carved and roughly chopped
  • 6 red lettuce leaves thinly sliced
  • 7 ounces of shredded white cheddar
  • one 16 ounce can of re-fried beans
  • 2 ounces of water
  • 2 packages of pre-cooked Jasmine rice
  • corn tortillas
  • Kosher salt and fresh cracked pepper to taste
For the Pico:
  • 1 cup of diced tomatoes
  • ¼ cup diced red onion
  • 1 diced small jalapeño
  • 2 tablespoons of chopped fresh cilantro
  • 1 tablespoon of olive oil
  • Kosher salt and fresh cracked pepper to taste
For the Pineapple Salsa:
  • 1 pineapple sliced into long ½
  • 1 red onion sliced into ½
  • 40 to 45 picked fresh cilantro leaves
  • 2 to 3 tablespoons of olive oil
For the Spanish Rub:
  • 2 tablespoons of Kosher salt
  • 1 tablespoon of dry oregano
  • 2 teaspoons of chili powder
  • 1 teaspoon of cumin
  • 1 teaspoon of crushed red pepper flakes
  • 1 tablespoon of onion powder
  • 1 tablespoon of garlic powder
Instructions
  1. Pico De Gallo: Add all ingredients to a bowl, mix thoroughly and set aside
  2. Spanish Rub: Combine all dry ingredients in a bowl and mix thoroughly. Reserve in an air tight jar.
  3. Pineapple Salsa: Coat the pineapple and onions with 2 to 3 tablespoons of olive oil and coat with 3 tablespoons of the Spanish Rub and place them on a hot grill (450° to 550°) for 8 to 12 minutes or until caramelized. Once cooked remove from the heat, small dice and set each aside separately.
  4. Next, add the refried beans to a small sauce pot with 2 ounces of water, salt and pepper and place on the grill while the pineapple and onion are cooking. You only want the beans to heat up to temperature.
  5. With 30 seconds remaining on the grill add the corn tortillas to the grill to heat up.
  6. To Plate: On one grilled tortilla add: refried beans, cooked rice, sliced lettuce, shredded cheddar, sliced chicken and top off with pico de gallo salsa. The second taco: On one grilled tortilla add sliced chicken, diced cooked pineapple, diced red onions and cilantro leaves.
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