I have to admit I’m not super creative in the kitchen. Don’t get me wrong, I love to cook and bake, but I don’t create my own recipes – I just don’t have a knack for it and maybe I don’t know enough about chemistry in the kitchen to know what flavors balance each other well and what not. But my last assignment as an Old El Paso Ambassador was to think of a million different ways to cook Mexican food. Well…I didn’t come up with one million, exactly, but I did get my creative juices flowing! I decided to try a fusion recipe – mixing another style or flavor of food with Mexican. I started to think of ideas and came across a few recipes that I thought I’d tweak and try out and it was a big hit in this house!
- 1 pound boneless, skinless chicken breasts, cubed
- 12 oz jar of sweet and sour cooking sauce
- ½ white onion, chopped
- 1 red bell pepper, chopped
- 1 (14 oz) can pineapple tidbits, drained
- 12 flour tortillas
- 1 bag coleslaw mix
- 2 tbsp apple cider vinegar
- 3 tbsp oil
- 1 tsp sugar
- In a large frying pan over medium-high heat, cook the cubed chicken and the sweet and sour sauce together until chicken is cooked through.
- Stir in the and red pepper, and simmer until veggies are crisp but tender, about 2 minutes.
- Add in the drained pineapple tidbits, stirring to combine.
- Allow the mixture to warm together in the frying pan for a few minutes.
- Meanwhile, mix your coleslaw dressing together and whisk with a fork until combined. Drizzle over coleslaw.
- Spoon the sweet & sour chicken into the tortillas and top with the sour coleslaw.
I hope you try these out, Jay just loved them and thought they were bursting with flavor! Thanks to Old El Paso Canada for sponsoring this post and I’ve truly enjoyed being an ambassador to your great brand!
Disclosure: I’m part of the Old El Paso Ambassador program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.
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