Spicy Chicken-Pineapple Tacos

Ingredients

• 1 tablespoon canola oil 
• 1 pound skinned and boned chicken thighs chopped
• 1 tablespoon chili powder mexican-style
• 6 8-inch flour tortillas warmed soft ()
• 0.3 cup cilantro leaves fresh chopped
• 1 teaspoon garlic chopped
• 1 teaspoon ground cumin 
• 1 medium onion chopped
• 1 teaspoon oregano dried
• 1 teaspoon pepper 
• 8 oz pineapple tidbits in juice drained canned
• 1 leaves toppings: radishes fresh crumbled chopped
• 0.8 teaspoon salt 

Equipment

• frying pan

Directions

1. Combine chicken and next 9 ingredients in a large zip-top plastic freezer bag. Seal and chill 4 to 24 hours.
2. Cook chicken mixture in hot oil in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until chicken is done.
3. Serve mixture with warm tortillas and desired toppings.
4. Note: For testing purposes only, we used McCormick Gourmet Collection Mexican-Style Chili Powder.