Baja Chicken Tacos

  • 3 pounds boneless chicken breasts, chunks or slices
  • 2 T olive oil
  • 1/2 C water
  • 6 T ketchup
  • 1 T chili powder
  • 1 1/2 t ground cumin
  • 1 1/2 t onion powder
  • 1 1/2 t garlic powder
  • 20 oz. can pineapple tidbits, drained
  • 1 avocado, peeled and thinly sliced
  • diced tomato
  • sour cream
  • salsa

In a large skillet, cook chicken in olive oil over medium heat; drain, and return to skillet.  Combine water, ketchup, and spices; pour over chicken.  Cook for another 5 minutes, stirring occasionally, until most of the water evaporates.  Serve on warm flour tortillas with pineapple tidbits, sliced avocados, diced tomatoes, sour cream, and salsa.  No need for cheese with this dish!

Adapted from

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