Until recently, I didn’t think there was anything that could compete with tacos for making Tuesdays better.
…And then along came Bachelor in Paradise.
After a long time resisting, I finally caved and caught the Bachelor bug, and honestly had no idea what my life had been missing. Bachelor in Paradise, though, is a WHOLE other brand of guilty pleasure, and I am here for it. And last week, I ate these tacos WHILE watching Bachelor in Paradise, and trust… Oh, just trust. It was a good move.
For those who may be unfamiliar with the show, they basically put a whole bunch of Bachelor/Bachelorette alumni on a tropical island and tell them to go nuts. Unsurprisingly, things get dramatic. These people are either out here confessing their love to each other after a WEEK or acting like it’s the end of the world when they don’t get a rose from someone they talked to three times. Sure, I declared my love for these tacos immediately and was devastated when they were gone 15 minutes later, but whatever. That’s not the point of this rant.
Also, everyone on the show is crying ALL THE TIME over the most RIDICULOUS things. It doesn’t matter who it is or what the problem is, there are just always tears. All the time. Like, you’re a hot person on an island full of other hot people, and you have at least 85K followers on Instagram – is it insensitive for me to say that I think you’ll probably find someone? All I know is, the only tears I’ve been crying lately are happy ones, because these tacos are in my life now. Have I mentioned yet that these tacos are delicious?
Ok, enough dancing around why we’re here, let’s taco little bit more about this recipe. (NAILED the pun AND the transition *self-five*)
These tacos are SO easy, fresh, and tasty, and there’s not a drop of processed sauce or seasoning to be found in them. Also, the entire recipe only takes about 45 minutes to put together, which means you can have yourself a feast in the time it takes for Hannah G. to move from one fling to another! (Did I go there? Yikes…)
The pineapple makes everything a little bit sweet and tangy – and, speaking of the sauce – the perfectly juicy shredded chicken is the perfect vehicle for it. You know what they say, when the chicken is juicier than the drama, it has to be good. As an added bonus, they’re topped with an extra creamy pineapple guac (the secret ingredient, greek yogurt, also prevents it from browning).
And so, esteemed colleagues, my thesis is as follows: combine Taco Tuesday with Bachelor in Paradise Tuesday for a life well-lived. Add a cold beer or a margarita, and you’re even more set. Also, can someone please bring these contestants some of these tacos too, so they can just be happy and get along? (Just kidding, don’t do that – we need the drama. And definitely don’t give one to John Paul Jones given his track record with tacos this season…)
Super easy, summery, pineapple-y chicken tacos with extra creamy pineapple guacamole. Make the chicken ahead and use it in bowls, salads, burritos, or whatever your heart desires!
In a food processor or blender, combine half of the pineapple, half of the onion (1/4 onion total), half of the jalapeño, and half of the lime juice with the garlic, chicken broth, tomato paste, spices, and salt. Purée until smooth.
Heat olive oil over medium-high heat in a dutch oven or heavy-bottomed pan with a lid (keep uncovered for now).
Pound chicken to tenderize, and season with salt and pepper on both sides.
Brown chicken breasts until golden brown, about 5-6 minutes per side.
Pour the puréed sauce over the chicken, reduce the heat to low, and cover. Cook for about 20 minutes, or until chicken is cooked through. (TIP: You can use this time while you wait to make the guacamole. See below.)
Remove the chicken from the sauce and transfer to a cutting board. Raise the heat to medium-high and let the sauce come to a boil. While the sauce reduces, shred the chicken using a fork.
When the sauce is reduced by about half, return the shredded chicken to the pot and toss to combine.
For the guacamole:
Dice remaining pineapple and mince remaining onion and jalapeño.
Mash avocados.
Mix in yogurt and remaining lime juice, then add salt to taste.
Mix in tomato, cilantro, onion, and jalapeño.
Notes
Even with the jalapeño in the sauce, the chicken is very mild. To increase the heat, use a whole jalapeño (or more!), or use a spicier variety of pepper.
