Mango-Pineapple Chicken Tacos

Name: Mango-Pineapple Chicken Tacos
Prep time: 25 min
Cook time: 5 h
Total time: 5 h 25 min
Yield: 16 servings
Cuisine: Caribbean
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

TEST KITCHEN APPROVED

5 Reviews

Total Time:Prep: 25 min. Cook: 5 hours

By Taste Of Home Editorial Team

Recipe by Lissa Nelson, Provo, Utah

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 28, 2023

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

Can you freeze Mango-Pineapple Chicken Tacos?

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.

TEST KITCHEN APPROVED

Mango-Pineapple Chicken Tacos

5 Reviews Add your review

Yield:16 servings

Prep:25 min

Cook:5 hours

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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

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Directions

1
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.

2
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.
3
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.

Nutrition Facts

2 tacos: 246 calories, 7 g fat (2 g saturated fat), 51 mg cholesterol, 582 mg sodium, 25 g carbohydrate (10 g sugars, 2 g fiber), 21 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch.