Baked Hawaiian Chicken Tacos with Pineapple Salsa

• Gluten free

• Meat

  • 1 Chicken breast

• Produce

  • 1 Green onion
  • 1 Lime, Zest of
  • 1 cup Pineapple, fresh
  • 1/3 cup Tomato

• Condiments

  • 1 drizzle Honey if desired
  • 1 tbsp Lime juice

• Baking & Spices

  • 1/3 cup Red pepper
  • 1 pinch Salt

• Bread & Baked Goods

  • 6 Corn taco shells, hard

• Dairy

  • 1 cup Cheese

Found on thereciperebel.com

Description

Ingredients

• 6-7 hard corn taco shells
• 1 chicken breast, chopped (Slow Cooker Coconut Chicken) -- see notes above
• 1 cup shredded cheese
• 1 cup diced fresh pineapple
• ⅓ cup finely diced red pepper
• ⅓ cup finely diced tomato, drained of juices
• 1 green onion, sliced
• zest of 1 lime
• 1 tablespoon lime juice
• drizzle of honey if desired
• pinch of salt
• Taco toppings as desired: tomato salsa, sour cream, cilantro, etc.

Directions

• Preheat oven to 400 degrees F and line up taco shells in an 8x8 pan so that they are snug and standing upright.
• Divide chicken between the taco shells. Sprinkle cheese on top and bake for 15 minutes or until cheese is melted and chicken is heated through.
• While the tacos are baking, prepare your salsa: combine pineapple, red pepper, tomato, green onion, lime zest and juice in a medium bowl. Add a drizzle of honey if desired and salt to taste.
• Serve tacos with pineapple salsa and desired taco toppings!