Chile’s charring over open flames, little Mom & Pop ‘hole in the wall’ taco stands to haute cuisine white cloth restaurants; I have fond memories of my time living in Houston, Texas and enjoying the most incredible, authentic Mexican food bursting with flavor!

Most definitely one of my most favorite cuisines, this taco feast is a fusion of zippy sweet and sour flavors with just the right amount of heat. 

The grilled pineapple and poblano salsa boasts layers of flavor from grilling the pineapple, charring the poblanos and toasting the garlic; a little work but so worth the result!!

Charring poblano chilies over an open flame
Grilling pineapple

Slow roasted pineapple chicken, creamy avocado cilantro crema and crunchy jicama carrot slaw complete the feast!

Serve this menu buffet style with optional soft or hard tacos to allow each guest to create their own plate.

I am so fortunate to have a Compare Foods in my area, place for authentic spices and Mexican ingredients, thank you Compare Foods!


Chef Carol


Roast Pineapple Pulled Chicken

Marinating the chicken in pineapple juice and slow roasting creates a tender, delicious result!

  • Author: Carol Green
  • Prep Time: 10
  • Cook Time: 90
  • Total Time: 1 hour 40 minutes
  • Yield: 8


1          Organic Chicken spatchcock cut, or Chicken pieces.

1          cup Pineapple Juice

2          Tbsp. Gluten Free Soy Sauce

1          Tbsp Olive Oil

1          tsp. Chili Arbol Molito

1          tsp. Salt


  • Mix together marinade ingredients, place the chicken in a zip lock bag or sealable container, and pour the marinade over.
  • Place in the fridge for two to three hours, turning a few times.
  • Preheat the oven to 350F, place the chicken on a roasting pan and slow roast skin side up for 90 minutes or until internal temperature reaches 165F.
  • If the pan juices start to burn during roasting, add a little water to the pan.
  • Allow the chicken to cool enough to handle, debone and chop the chicken, skin and all, mixing with the pan juices.
  • Add salt to taste as needed, move to a casserole dish with a lid to keep warm.


Two to four hours is a good time to marinate the chicken, don’t marinade too long as the enzymes from the pineapple will break down the chicken too much.

Keywords: pulled chicken, pineapple chicken, chicken tacos



Grilled Pineapple & Poblano Salsa

Layers of flavor are achieved by grilling the pineapple, charring the chili’s and toasting the garlic. A little work, so worth it!

  • Author: Carol Green
  • Prep Time: 40
  • Cook Time: 10
  • Total Time: 50 minutes
  • Yield: 8


1/2       large Pineapple, peeled and cut into 1-inch slices

1          Tbsp. Coconut or Raw Sugar

2          Tbsp. Soy Sauce

2          Tbsp. Olive Oil

2          large Poblano Peppers

8          Roma or firm Vine Ripe Tomatoes

1/2       Red Onion

1/2       head Garlic

1-2       tsp. Apple Cider Vinegar

1          Tbsp. Olive Oil

1/2       tsp. Spanish Paprika

Salt, to taste


  • Prepare the pineapple:
  • In a large bowl place the sugar, soy sauce and 2 tablespoons olive oil, add the pineapple and turn to coat.
  • Preheat the outdoor grill or grill pan, and grill the pineapple on medium heat, turning often, until golden and slightly charred but still firm.
  • Alternately the pineapple can be roast in the oven.
  • Allow to cool, chop into small dice, discarding the core.
  • Prepare the Poblano Peppers:
  • Char the whole poblanos over an open flame until completely blackened, turning to all sides.
  • Place in a brown paper bag or sealed container until cooled, this loosens the skin.
  • Wipe the skin off with a paper towel, discard the seeds and core, chop finely.
  • Taste the poblanos for heat level and add to the dish in according to how spicy you want the dish.
  • Prepare the Garlic
  • Break the garlic apart, skin on, heat a pan, preferably cast iron, and toast the garlic over medium heat until charred on all sides
  • Allow to cool, remove skins, and rough chop, add to salsa
  • Prepare the Tomatoes:
  • Remove the core of the tomatoes, discard seeds and small dice, add to salsa
  • Finish & dress the Salsa:
  • Stir in the red onion.
  • Mix in the apple cider vinegar, oil and spice, add salt to taste.

Keywords: Mexican salsa. pineapple poblano salsa, summer salsa


Avocado Cilantro Crema

Creamy avocado and fragrant cilantro blended with Mexican crema for the perfect topping to these tacos!

  • Author: Carol Green
  • Prep Time: 10
  • Total Time: 10
  • Yield: 8


1          large Avocado, peeled and pitted

1          bunch Cilantro, washed and large stems removed

2          cups Sour Cream

1          teaspoon Lemon juice

½         teaspoon Spanish Paprika

Salt, to taste


  • Place all ingredients in a blender, and process until smooth.
  • Check for seasoning


Mexican crema is thicker and tangier than regular sour cream and available at specialty Mexican stores. Regular sour cream works just fine if you can’t find it.

Keywords: Mexican crema, avocado cilantro crema, tacos


Jicama Carrot Slaw

A simple slaw to complete the taco feast

  • Author: Carol Green


1          cup shredded Carrot

2          cups shredded Jicama

3          cups shredded Cabbage

2          Limes, juiced and zested

1          Tablespoon Apple Cider Vinegar

2          Tablespoons Olive Oil

1          teaspoon Salt

½         teaspoon Chili Arbol Molito


Toss together all ingredients, taste for seasoning


To Serve:

  • Place all the dishes separately to allow your guests to build their own tacos.
  • Serve with warm tortillas and crumbled Queso Fresco if desired.


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