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Cuban Chicken and Black Bean Tacos with Pineapple Salsa

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

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

Ingredients

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

Instructions

Cuban Chicken
    Cup of Yum
  1. Place the chicken breasts in the slow cooker.
  2. In a glass measuring cup, whisk together all of the remaining ingredients for the chicken, then pour the mixture over the chicken breasts.
  3. 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
  1. In a small saucepan over medium high heat, heat the olive oil.
  2. 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.
  3. 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
  1. 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
  1. 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.
  2. 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

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%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 326

% Daily Value*

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%

* Percent Daily Values are based on a 2,000 calorie diet.