Ingredients
Scale
- 1 pound ground chicken
- 1 cup diced pineapple
- 1 jalapeño, finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon chili paste
- 1 teaspoon garlic powder
- 10 small taco shells
- 1/4 cup honey
- 1 tablespoon chili oil
- 1 tablespoon lime juice
Instructions
- In a skillet, cook the ground chicken until browned. Add pineapple, jalapeño, soy sauce, chili paste, and garlic powder. Cook for an additional 5 minutes.
- Preheat oven to 375°F (190°C).
- Fill each taco shell with the chicken mixture.
- In a small bowl, mix honey, chili oil, and lime juice. Drizzle half over the filled taco bombs.
- Place taco bombs on a baking tray and bake for 10-12 minutes, until crispy.
- Drizzle remaining chili honey over the taco bombs before serving.
Notes
- For extra heat, add more jalapeño.
- Serve with a side of salsa or guacamole for dipping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 taco bomb
- Calories: 220
- Sugar: 10g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 50mg