Ingredients and Directions:

Total time: 45 minutes
Yields: 8 tacos
Difficulty Level: Intermediate

Chicken:

• 1 lb. boneless, skinless chicken thighs
• 1 tbsp olive oil
• salt and black pepper

1. Heat oven to 400 degrees F.
2. Line a 15″ x 10″ baking sheet with aluminum foil. Top with chicken thighs; brush with olive oil. Season with salt and pepper.
3. Bake for 20 minutes or until a thermometer inserted into chicken reads 165 degrees F.

Pineapple Salsa:

• 3 cups fresh pineapple, chopped
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh cilantro, minced
• 2 tbsp jalapeno pepper, finely chopped
• 2 tbsp lime juice
• 1/2 tsp salt

1. Combine all ingredients in a large bowl.

Tacos:

• 1/2 cup hickory-flavored barbecue sauce
• 8 flour tortillas (6 inches)
• 8 oz. Buholzer Brothers ™ Muenster Cheese, shredded (2 cups)

1. Slice or shred chicken; toss with barbecue sauce to coat.
2. Top tortillas with chicken, muenster, and salsa.
   Serve with remaining salsa.

©2019 Dairy Farmers of Wisconsin.