Achiote Chicken and Pineapple Tacos

Achiote Chicken and Pineapple Tacos


2-3 lbs chicken breast tenders
2 tablespoons fresh lemon juice
1 cup orange juice
1/3 cup oil
4 cloves garlic
2 tablespoons white vinegar
2 tablespoons ground annato or achiote paste
1 teaspoon dried basil
1 teaspoon ground pepper
3/4 teaspoon ground cinnamon
1/2 teaspoon oregano
1/2 teaspoon tumeric
1/2 teaspoon onion powder
1/2 teaspoon garlic power
1 pineapple, diced
1 red onion, sliced
12-18 corn tortillas


Combine all of the ingredients except chicken, pineapple, red onion, and tortillas in a blender or food processor.  Marinate chicken breasts in achiote mixture for 2-4 hours.  Be sure to marinate the chicken in a glass bowl or pan or a zip-lock bag.  The annato seeds are often used to naturally dye foods red so anything the marinade touches will stain!

Cook chicken in a cast iron skillet until done.  Remove from pan and let rest.  Cook pineapple and onion until heated through.

Warm tortillas and fill with chicken and top with pineapple and red onion.