Pollo a la Piña (Pineapple Chicken)
Published Jan. 22, 2025
- Total Time
- 55 minutes
- Prep Time
- 10 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup fresh orange juice
- 3 to 5large guajillo chiles (1 ounce), stemmed and seeded or ¼ cup guajillo chile powder
- 2chipotle chiles in adobo, plus 2 tablespoons adobo sauce
- 1teaspoon dried oregano, preferably Mexican
- ¼ teaspoon ground cinnamon
- 1½ pounds boneless, skinless, chicken thighs (about 6 medium)
- 3tablespoons vegetable oil
- 2½ cups chopped fresh pineapple (about 14 ounces) or 1 (20-ounce) can of pineapple rings, drained and chopped
- ½ large onion, chopped
- 4garlic cloves, finely chopped
- Kosher salt
- Warm corn tortillas, sliced avocado, chopped cilantro and lime wedges (for serving)
Nutritional analysis per serving (4 servings)
582 calories; 39 grams fat; 8 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 8 grams polyunsaturated fat; 28 grams carbohydrates; 3 grams dietary fiber; 17 grams sugars; 30 grams protein; 946 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium saucepan, bring the orange juice, guajillos, chipotles, oregano and cinnamon to a boil over high heat. Cover, reduce heat to maintain a simmer, and cook for 5 minutes. Remove from the heat and let sit for 5 minutes until the chiles are very soft and ready to blend. Transfer chiles, spices and cooking liquid to the jar of a blender (or use an immersion blender) and puree until the salsa is completely smooth.
- Step 2
Meanwhile, cook the chicken. Place chicken thighs on a large platter and pat dry with paper towels. Heat 2 tablespoons of the oil in a large skillet over medium-high. Add the chicken and cook until just turning golden brown on both sides, 7 to 9 minutes. Transfer to the same platter.
- Step 3
Add the remaining 1 tablespoon of oil to the same skillet (no need to clean it out), and cook the pineapple, onion, garlic and 2 teaspoons salt, tossing occasionally, until tender and just beginning to brown, 10 to 12 minutes. Nestle the chicken into the pan with the pineapple and pour the salsa over. Bring to a boil, reduce to a simmer and cook until the chicken is tender and cooked through and the salsa has darkened and melded with the chicken and onions, about 10 minutes. Transfer the chicken to a cutting board, slice into strips and return to the skillet with the pineapple.
- Step 4
To serve, arrange a few pieces of chicken, pineapple and some salsa on each corn tortilla and top with avocado, cilantro and a squeeze of lime.
Private Notes
Comments
Do a google search and buy from an independent buyer. Enough with Amazon.
@Greg. All guajillo chiles are dried. The fresh version of the pepper is called mirasol. Just like the ancho chile is the dried version of a poblano pepper. Hope this helps!
Buy from Penzey's!
Fantastic dish. I used about half of the pineapple that the recipe called for. It would be great with shrimp as well.
This was an awesome dish, we can’t wait to have the leftovers. As a person that works full time plus, it was worth the effort, but next time I will use canned pineapple, purchase orange juice, and I will make the sauce in the morning and sautee the onions then put it all in the slow cooker on low for 5 hours. Then the chicken will be all nice and shredded and YUMMY.
gorgeous meal, made it for my bf and he loved it! i was worried abt not having enough sauce and juiced another orange to supplement but I barely ended up using any! recipe made enough for 1.5 lbs chicken