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Chili Beer Chicken Tacos with Pineapple Salsa

Print Recipe
Total Time 20 minutes
Servings 4 servings

Ingredients
  

  • 2 tablespoons olive oil
  • ¼ cup 36g chopped white onion
  • 6 boneless skinless chicken thighs
  • 1 teaspoon 6g salt
  • 2 teaspoons 6g chili powder
  • 1 teaspoon 3g garlic powder
  • 1 teaspoon 3g onion powder
  • ½ teaspoon 3g cumin
  • ½ teaspoon 1g smoked paprika
  • ¼ teaspoon 0.5g cayenne powder
  • 12 ounces wheat beer or summer ale (not too hoppy)
  • 1 cup chopped pineapple
  • ¼ cup chopped red onion
  • 1 jalapeno chopped
  • ¼ cup chopped cilantro
  • pinch salt
  • ½ tsp red chili sauce
  • juice from ½ lime
  • 12 Good quality corn tortillas

Instructions
 

  • Add the olive oil to a pan over medium high heat. Cook the onions until starting to brown.
  • Sprinkle the chicken breast on all sides with salt. Add to the pan, cook on both sides until seared. Sprinkle chicken chili powder, onion powder, cumin, and cayenne. Add the beer, bring to a simmer, reduce heat to maintain a simmer (do not boil). Cover with a lid, allow to simmer until chicken is cooked through, about 8 minutes.
  • Remove chicken from the pan, shred using two forks. Return the chicken to the pan, allow to simmer for 3 minutes. Remove from pan, add to a serving platter.
  • In a serving bowl add the pineapple, jalapenos, cilantro, salt, chili sauce and lime juice, stir to combine.
  • Serve the chicken in the tortillas, topped with the salsa.