Cuban Chicken and Black Bean Tacos with Pineapple Salsa

Name: Cuban Chicken and Black Bean Tacos with Pineapple Salsa
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 8 servings
Ingredients: 4 large boneless skinless chicken breasts; Zest of an orange; zest of a lime; 1 1/2 cups fresh squeezed orange juice; 1/3 cup fresh squeezed lime juice; 2 teaspoons low sodium soy sauce; 2 teaspoons honey; 3 cloves garlic; 2 teaspoons ground cumin; 1 teaspoon chili powder; 1 teaspoon dried oregano; 1 teaspoon kosher salt; 1/2 teaspoon red pepper flakes; 1/4 teaspoon black pepper; 14.5 ounces black beans; 2 tablespoons water; 1 teaspoon olive oil; 1/4 cup diced yellow onion; 2 tablespoons Diced bell pepper; 1 jalapeño; 1 clove garlic; salt to taste; 1/2 teaspoon ground cumin; 1/2 teaspoon dried oregano; 1 bay leaf; 1 teaspoon honey; 1 tablespoon red wine vinegar; 3 cups diced fresh pineapple; 1 jalapeño; 1/4 cup diced red onion

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Unrated

Prep Time
20 mins
Cook Time
5 hrs
Total Time
5 hrs 20 mins
Servings
8 servings
Calories
326 kcal
Course
Lunch
Cuisine
American

Cuban Chicken and Black Bean Tacos with Pineapple Salsa

Lindsey Herring

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Cuban inspired chicken and black bean tacos topped with fresh pineapple salsa!

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Ingredients

Servings

Chicken

4 large boneless skinless chicken breasts
Zest of an orange
zest of a lime
1 1/2 cups fresh squeezed orange juice
1/3 cup fresh squeezed lime juice
2 teaspoons low sodium soy sauce, tamari for gluten-free
2 teaspoons honey
3 cloves garlic minced
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/4 teaspoon black pepper

Black Beans

14.5 ounces black beans, rinsed and drained
2 tablespoons water
1 teaspoon olive oil
1/4 cup diced yellow onion
2 tablespoons Diced bell pepper
1 jalapeño, seeded and diced
1 clove garlic, minced
salt to taste
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 bay leaf
1 teaspoon honey
1 tablespoon red wine vinegar

Pineapple Salsa

3 cups diced fresh pineapple
1 jalapeño, seeded and diced
1/4 cup diced red onion
1/4 cup chopped cilantro
juice of a lime
salt to taste
16 corn tortillas

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Instructions

Cuban Chicken

Place the chicken breasts in the slow cooker.
In a glass measuring cup, whisk together all of the remaining ingredients for the chicken, then pour the mixture over the chicken breasts.
Cover the slow cooker and set it to cook on low for 4-6 hours depending on the size of your slow cooker and how fast it cooks. When the chicken is cooked through shred it with two forks.

Black Beans

In a small saucepan over medium high heat, heat the olive oil.
When the oil is hot add in the onion, bell pepper, jalapeño, and garlic. Cook the vegetables until they have softened, about 3-5 minutes. Turn the heat down to medium low and add in the remaining ingredients minus the red wine vinegar.
Stir everything together then cover with the lid and let it cook for 10 minutes. Remove the beans from the heat, take out the bay leaf, and stir in the red wine vinegar.

Pineapple Salsa

In a large bowl combine all of the ingredients for the salsa. Stir together and taste for seasoning. Refrigerate until ready to serve.

Assembling the Tacos

Heat the corn tortillas in the microwave for 20 seconds or place them over the open flame of a gas stove for a more charred taco.
Place a scoop of the shredded chicken in the tortilla and top with a spoonful of black beans and pineapple salsa.

Notes

The leftover chicken can be placed in a freezer bag and frozen for a later use.

Nutrition Information

Show Details

Calories 326kcal (16%) Carbohydrates 54g (18%) Protein 21g (42%) Fat 4g (6%) Saturated Fat 1g (5%) Cholesterol 36mg (12%) Sodium 498mg (21%) Fiber 9g (36%) Sugar 13g (26%)