with Pineapple Salsa and Cilantro-Lime Rice
A twist on traditional Al Pastor, which usually features pork with pineapple, roasted on a rotisserie! Today, we're trading pork for tender chicken but keeping the pineapple. Let your broiler do all the work. Ingredients: Chicken tenders • Pineapples • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Parboiled rice • Baby tomatoes • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Limes • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Red cabbage • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Jalapeno pepper • Cilantro.
Allergens
Utensils
Tags
Chicken Breast Tenders
310 g
Flour Tortillas
6 unit(s)
Pineapple
190 g
Baby Tomatoes
113 g
Cilantro
7 g
Mexican Seasoning
2 tbsp
Red Cabbage, shredded
56 g
Jalapeño
1 unit(s)
Sour Cream
2 unit(s)
Parboiled Rice
0.75 cup
Lime
1 unit(s)
Feta Cheese, crumbled
0.5 cup
Unsalted Butter
1 tbsp
Oil
1.5 tbsp
Sugar
0.5 tsp
Salt
0.313 tsp
Pepper
0.125 tsp
- Add 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 16-18 min.
- Remove from heat. Set aside, still covered.
- Roughly chop cilantro.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Quarter tomatoes.
- Cut pineapple into 1/2-inch pieces.
- Core, then finely chop jalapeño. (TIP: We recommend using gloves when prepping jalapeño.)
- Line a baking sheet with foil.
- Add half the pineapple to the prepared sheet. Reserve remaining pineapple for salsa.
- Pat chicken dry with paper towels, then cut into 1-inch pieces on a separate cutting board.
- Add chicken, Mexican Seasoning and 1 tbsp (2 tbsp) oil to the sheet with pineapple. Season with pepper, then toss to coat.
- Arrange in a single layer.
- Broil in the middle of the oven until chicken is cooked through, 8-12 min.**
- Meanwhile, add tomatoes, half the cilantro, remaining pineapple, as much jalapeno as desired, 1/2 tbsp (1 tbsp) lime juice, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a medium bowl. Season with salt and pepper, then toss to combine.
- To another medium bowl, add cabbage, remaining lime juice and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then toss to combine.
- Combine sour cream and half the lime zest in a small bowl.
- Just before serving, wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 30 sec-1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)
- Fluff rice with a fork. Stir in 1 tbsp (2 tbsp) butter, remaining lime zest and remaining cilantro.
- Divide tortillas between plates.
- Top tortillas with cabbage, some rice, chicken, roasted pineapple, crema and any remaining jalapeños, if desired.
- Serve salsa and remaining rice alongside.
- Squeeze a lime wedge over top, if desired.
1120
kcal
Calories
39
g
Fat
15
g
Saturated Fat
133
g
Carbohydrate
21
g
Sugar
8
g
Dietary Fiber
61
g
Protein
180
mg
Cholesterol
1820
mg
Sodium
0.5
g
Trans Fat
1750
mg
Potassium
450
mg
Calcium
6.5
mg
Iron
with Wild Rice and Summery Veggies
