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chicken pineapple enchilada

Perfect Chicken Pineapple Enchilada

Delicious Perfect Chicken Pineapple Enchilada recipe with step-by-step instructions.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 52 minutes
Servings: 4 servings
Calories: 2200
Ingredients Method

Ingredients
  

For the red pepper puree::
  • 4 red peppers
  • 4 tbsp olive oil (I like Bertolli Extra Virgin for roasting)
For the rice::
  • 1 cup rice (I always use Mahatma Long Grain Jasmine)
  • 1/3 cup onion (finely diced into 1/4-inch pieces)
  • 1/2 cup red pepper
  • 1/3 cup red pepper puree
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp chili powder
  • lime juice
For the enchiladas::
  • 12 oz chicken (cooked and shredded for better texture)
  • 6 tortillas
  • 12 oz enchilada sauce (I prefer Old El Paso Mild)
  • 2/3 cup water
  • 3/4 cup pineapple (cut into 1/2-inch chunks)
  • 2 cloves garlic
  • 1/2 cup green onions
  • 1/2 cup cilantro
  • 1 dash paprika
  • 1 pinch cayenne pepper
  • 1 pinch cumin

Method
 

  1. Preheat your oven to 475°F. Place the 4 red peppers on a baking sheet, toss with 4 tablespoons of olive oil, and roast for 35-40 minutes, turning them every 10 minutes until the skin is charred and blistered all over. Once roasted, let them cool for a few minutes, then carefully remove the blackened skin and seeds. Blend the roasted peppers with 1 tablespoon of olive oil until you have a smooth puree—this is your red pepper puree for the rice. Set aside and reduce oven to 350°F for later baking.
  2. In a skillet, sauté the finely diced 1/3 cup onion and 1/2 cup red pepper in a bit of oil over medium heat until softened, about 5 minutes. Add the 1 cup of jasmine rice and stir constantly for 2-3 minutes until the grains turn light golden—this toasting step adds nutty depth to the rice. Pour in the red pepper puree from Step 1, garlic powder, chili powder, and 2/3 cup water. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes until the water is absorbed and the rice is tender. I like to let the rice rest covered for 5 minutes off heat to finish cooking gently and ensure fluffy grains. Finish with a squeeze of lime juice and set aside.
  3. In a large skillet, cook the 12 oz of chicken strips over medium-high heat until fully cooked through, breaking them into shreds as they cook. Pour in 1/3 cup of the enchilada sauce along with the 1/2 cup pineapple chunks, 1/4 cup diced onions, paprika, cayenne pepper, and cumin. Stir well to combine and simmer for 3-4 minutes until the flavors meld and the chicken is infused with the sauce. The pineapple will soften slightly and add a subtle sweetness to balance the spice. Transfer the mixture to a bowl and set aside.
  4. In a bowl, whisk together the remaining 12 oz enchilada sauce with 2/3 cup water until smooth and well combined. This dilutes the sauce slightly so it distributes evenly over the enchiladas without being too concentrated. Set aside for assembly.
  5. Warm the 6 tortillas in a dry skillet over medium heat for 1-2 minutes per side to make them pliable and easier to roll. Lightly grease a 9x13-inch baking dish. Working with one tortilla at a time, fill each with about 1/6 of the chicken mixture from Step 3, roll tightly, and place seam-side down in the prepared dish. Pour the diluted sauce from Step 4 evenly over all the enchiladas. I find that distributing the sauce this way ensures every enchilada gets flavorful coverage. Bake at 350°F for 5-7 minutes until heated through and the sauce is bubbling slightly at the edges.
  6. Remove the enchiladas from the oven and immediately top with the fresh green onions and cilantro for brightness and freshness. Serve the enchiladas alongside the cilantro-lime rice from Step 2, finishing with an extra squeeze of lime juice if desired. The combination of tender chicken, sweet pineapple, aromatic rice, and herbaceous toppings creates a beautifully balanced dish.