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Mango-Pineapple Chicken Tacos

Total Time

Prep: 25 min. Cook: 5 hours

Makes

16 servings

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
Mango-Pineapple Chicken Tacos Recipe photo by Taste of Home

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

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.
    Freeze option: 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.

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.

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