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Chicken Tacos with Vidalia Onion Pineapple relish Sweet Savant America's best food blog

Chicken Tacos with Vidalia Onion Pineapple Relish

Demetra Overton
Prep Time 3 mins
Cook Time 12 mins
Total Time 15 mins
Servings 6 -8 servings


  • 2 pounds of chicken tenderloins
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 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
  • 1/4 cup soy sauce
  • 1/2 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.