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Pineapple Chile and Lime Braised Pulled Chicken Tacos

Pineapple Chile and Lime Braised Pulled Chicken Tacos


  • 1 lb boneless, skinless chicken thighs
  • 1-2 tbsp Mexican spice Blend or following 4 spices: cumin, chili powder, oregano, paprika
  • juice of 1 lime
  • 4 cloves garlic pressed or chopped
  • 1/2 can crushed pineapple diced
  • 1/4 cup tequila
  • 1 tsp salt
  • 2 tbsp chipotle salsa find in Mexican aisle
  • 2 dried peppers ancho, arbol, guajillo, etc.
  • 1/2 onion sliced
  • 2 tbsp olive oil


  • Combine chicken, spices, lime juice, garlic, crushed pineapple, tequila salt, chipotle salsa and dried peppers and marinate overnight but at least 2 hours.
  • In a large, coverable pot, saute onion in olive oil and then brown chicken on all sides. Add the marinade, cover and then lower heat and simmer for 3 hours.
  • Salt to taste. And then shred the chicken using two forks.
  • Serve on tortillas of your choice with toppings such as olives, sundried tomatoes, sour cream, cheeses, etc.
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