Chicken Tacos with Vidalia Onion Pineapple Relish. This is a sponsored post
Chicken Tacos with Vidalia Onion Pineapple Relish
I found a bunch of sweet, delicious baby Vidalia onions in the market the other day so I had to grab a bunch and make a recipe with them. Full grown Vidalia onions are great in this recipe too. They’re so nice and sweet, a perfect combination with spicy jalapenos. This is one of the recipes I made for my “15 Minutes ’till Dinner” Class for Pinner’s Conference the other day. I was so happy to have Bland Farms, the largest grower of Vidalia onions as a sponsor for the conference. I’ve been in love with Georgia grown Vidalia onions for years now and I’m proud to sing their praises. Vidalia onions can only be grown in Georgia but we’re happy to share them with the rest of the world so ask your grocer to order some, I’m sure they would be happy to get them for you.
Use chicken tenderloins in this recipe so you will have very little prep work to do. They are the perfect serving size and don’t require any additional trimming. Just season them, saute them in a little oil and simmer for a few minutes in a simple sauce. Thanks to Sanderson Farms as well for sponsoring me a Pinner’s Conference. I’ve been working with Sanderson Farms doing sponsored posts for a while now and I’m so happy that they supported me to bring my vision to life at Pinner’s Conference.
- 2 pounds of chicken tenderloins
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon powdered ginger
- 2 tablespoons canola or grapeseed oil
- 1 red bell pepper
- 8 ounce can pineapple tidbits in juice, drain and reserve the juice
- 1 Vidalia onion or 3 baby Vidalia onions
- 1 jalapeno pepper
- ¼ cup soy sauce
- ½ teaspoon red pepper flakes
- 2 tablespoons cornstarch
- 6-8 flour tortillas
- Season the chicken tenderloins with chili powder, garlic powder and powdered ginger
- Saute the chicken tenderloins and red pepper in the oil for 5 minutes, turning to cook on both sides
- While the chicken is cooking, drain the pineapple reserving the juice.
- Mix the pineapple juice, soy sauce, cornstarch and red pepper flakes
- Pour this sauce over the chicken and simmer, covered for 5-10 minutes until the chicken is cooked though and the sauce has thickened
- While the sauce is cooking make the Vidalia onion/pineapple relish
- Chop the Vidalia onion and jalapeno pepper and combine them with the drained pineapple.
- Serve the relish on top of the chicken in the tortillas.