Tacos de Pollo en Salsa de Jengibre y Piña

Tacos de Pollo en Salsa de Jengibre y Piña is a vibrant and flavorful Mexican snack featuring tender chicken marinated in a zesty ginger and pineapple sauce, wrapped in warm tortillas. This dish offers a delightful balance of sweet and savory, making it a perfect treat for any occasion.

Ingredients

• Chicken breast - 300 grams
• Pineapple chunks - 100 grams
• Fresh ginger - 20 grams, grated
• Garlic - 2 cloves, minced
• Soy sauce - 2 tablespoons
• Honey - 1 tablespoon
• Lime juice - 1 tablespoon
• Olive oil - 1 tablespoon
• Corn tortillas - 4
• Red onion - 50 grams, thinly sliced
• Fresh cilantro - 15 grams, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. In a bowl, combine the grated ginger, minced garlic, soy sauce, honey, lime juice, olive oil, salt, and pepper to create the marinade.
2. Cut the chicken breast into small pieces and add it to the marinade. Mix well and let it marinate for at least 15 minutes.
3. While the chicken is marinating, heat a pan over medium heat and add the pineapple chunks. Sauté for about 3-4 minutes until slightly caramelized, then set aside.
4. In the same pan, add the marinated chicken and cook for 8-10 minutes, stirring occasionally, until the chicken is cooked through and no longer pink.
5. Warm the corn tortillas in a separate pan or microwave until pliable.
6. To assemble the tacos, place a portion of the chicken on each tortilla, top with sautéed pineapple, sliced red onion, and chopped cilantro.
7. Serve immediately with lime wedges on the side.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 40 g
• Fiber: 3 g
• Sugar: 12 g
• Sodium: 600 mg
• Cholesterol: 80 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.6 L

Health Benefits

• High in protein from chicken, which helps in muscle repair and growth.
• Pineapple contains bromelain, which may aid digestion and reduce inflammation.

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