Chicken Pineapple Fajita Lettuce Cups

Back in my Boston days I came across these skillet sauces by Rick Bayless at the Star Market near my apartment.  I don’t know what prompted me to try it out, but I instantly fell in love.  The Star Market only carried two, the New Mexico Taco Skillet Sauce with roasted tomato + mild red chilies for chicken and the Key Lime Cilantro Taco Skillet Sauce with roasted tomatillo + green chile for shrimp.  I tried both, and the red sauce instantly became my favorite because it tastes really great with chicken (as it was meant for).  I made the Key Lime Cilantro with chicken and it was definitely good (but probably a ton better with shrimp), but the red one really became my favorite and a staple for me.  I’ve never really seen these anywhere outside of that Star Market on Beacon Street.  That is, UNTIL LAST WEEK.  ANNOUNCEMENT: SAFEWAY IN SAN FRANCISCO NOW CARRIES THESE.  I REPEAT – AS OF LAST WEEK, SAFEWAY IN SAN FRANCISCO NOW CARRIES THESE.  At least, the one in Duboce Triangle.  I know most of you don’t live around here, but I’d definitely recommend taking a look at your local grocery store and see if they have these because I really enjoy them!  They are better than the classic dry taco seasoning and pretty low calorie (25 cal & 5 cals from fat per two tablespoons).  This recipe is one I came up with in Boston using the New Mexico Taco Skillet Sauce with roasted tomato + mild red chilies.  It’s a really great summer dish and goes great with lettuce cups instead of tortillas if you want to keep it super low-cal and carb free.  Feel free to use tortillas instead, though!  Also tastes great with some guac and salsa (particularly Newman’s Own Peach Salsa – my favorite, which, unfortunately, I have yet to find in San Francisco) and even a side of chips!

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Ingredients (serves two):
12 oz chicken
One red pepper
One green pepper
1/2 of a large onion (or enough to match the amount of each pepper)
1/2 a bag of New Mexico Taco Skillet Sauce with roasted tomato + mild red chilies for chicken
8 oz pineapple chunks
Cooking spray
Iceberg lettuce (or tortillas)
Guac + Salsa (optional)

Instructions:
1. Cut up peppers and onions and spray cooking spray into a large skillet.
2. Cook peppers and onions until soft, but still a little crispy (approx 10-15 minutes).  About half way through, add a little bit of skillet sauce to veggies (enough to coat them).

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3. Place peppers and onions aside and spray pan with cooking spray again.  Cook chicken all the way through, adding a little more skillet sauce when chicken is almost finished cooking.

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4. When chicken is finished, put veggies back in the skillet with the chicken and add the rest of the skillet sauce (1/2 the bag!).  Cook for another 5-10 minutes.

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5. Add in pineapples to skillet a minute or two you are ready to plate.
6. Plate and eat with lettuce cups (or tortillas) and your sides (guac, salsa, and maybe some chips!!).

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