You Need:

3/4 cups of Pineapple Chunks Campoverde

Shredded chicken

1 Big chili

1 Guajillo chili

1 Piece of onion

1 Garlic clove

½ Orange juice

1 A dash of vinegar

1 tbsp. of Annatto

1 Clove

1 Bay leaf



We suggest using an wholegrain tortilla.


Place the chilies in a pot with water for 3 minutes.

Blend half of the pineapple (3/8 cup) Along with the annatto, chopped onion, garlic, oregano, salt, cloves, orange juice, vinegar and the soaked chiles.

Pass the sauce through a sieve.

Add the chicken to the sauce, mix and leave to marinate for at least 5 hours.

The longer its marinated, the better the taste.

Put the mixture in a pan and let it cook.

When the chicken is cooked well remove from the heat and remove the sauce that remains.

Serve the chicken in tacos with a bit of pineapple, coriander and onion.

Prepare this recipe and share it with us using the hashtag #CampoverdeUSA and #FreshnessAtItsPeak.