Sunny's Easy Chicken Taco Skewers
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 321
- Total Fat
- 14
- Saturated Fat
- 3
- Carbohydrates
- 41
- Dietary Fiber
- 4
- Sugar
- 10
- Protein
- 11
- Cholesterol
- 23
- Sodium
- 277
- Total: 40 min
- Active: 40 min
Ingredients
Sauce:
2 tablespoons lime juice
2 tablespoons orange or pineapple juice
2 tablespoons hot/spicy honey
Skewers:
1 pound chicken tenders, cut crosswise into 2-inch pieces
4 rings pineapple, cored and cut into chunks
3 jalapeños, cut into 1-inch rounds
2 tablespoons olive oil
2 tablespoons elote seasoning
Freshly ground black pepper
Tacos:
1/2 cup chopped white onion
1/4 cup chopped fresh cilantro
12 to 16 white or yellow corn tortillas, warmed
1 lime, cut into 6 wedges
Hot sauce, optional (I like Cholula or Texas Pete here)
Directions
- For the sauce: In a small bowl, whisk together the lime juice, orange or pineapple juice and hot honey. Set aside.
- For the skewers: Preheat a grill, cast-iron grill, griddle or pan over medium-high heat.
- In a medium bowl, add the chicken, pineapple, jalapeños and oil and toss to coat. Add the elote seasoning and a couple grinds of black pepper and toss again. Add to metal skewers in any order, but I prefer adding all of the same thing on one skewer.
- Cook on all sides until the chicken is cooked through and the pineapples and jalapeños are charred, 10 to 12 minutes, turning every couple of minutes. Brush the skewers with the sauce halfway through and again when they’re done.
- Transfer the skewers to a cutting board. Remove the skewers and roughly chop the chicken, pineapples and jalapeños together. Transfer to a serving bowl.
- For the tacos: In a medium bowl, combine the onions and cilantro. Place some taco filling in a warm tortilla and top with some onion-cilantro mixture, a squeeze of lime juice and a few shakes of hot sauce if using.