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Best Easy Pollo en Mole de Piña Recipe

Name: Best Easy Pollo en Mole de Piña Recipe
Total time: 70 min
Yield: 260 g
Ingredients: boneless skinless chicken thighs 2 lbs; fresh pineapple (peeled and diced) 1.5 cups; dried ancho chiles (stemmed and seeded) 2 pieces; dried guajillo chiles (stemmed and seeded) 2 pieces; white onion (chopped) 1 cup; garlic cloves 3 cloves; corn tortillas 2 pieces; unsweetened cocoa powder 2 tbsp; chicken broth 2 cups; olive oil 2 tbsp; ground cinnamon 0.5 tsp; ground cumin 1 tsp; dried oregano 1 tsp; salt 1 tsp; pepper 0.5 tsp

Chicken in a sweet and spicy mole sauce made with fresh pineapple and dried chiles. This high protein chicken dish offers a tropical, family-pleasing twist on traditional mole.

Cook 70 min Difficulty NORMAL 345 kcal

#high protein #mediterranean

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Ingredients

Main ingredients

boneless skinless chicken thighs 2 lbs
fresh pineapple (peeled and diced) 1.5 cups
dried ancho chiles (stemmed and seeded) 2 pieces
dried guajillo chiles (stemmed and seeded) 2 pieces
white onion (chopped) 1 cup
garlic cloves 3 cloves
corn tortillas 2 pieces

Seasonings/Sauce

unsweetened cocoa powder 2 tbsp
chicken broth 2 cups
olive oil 2 tbsp
ground cinnamon 0.5 tsp
ground cumin 1 tsp
dried oregano 1 tsp
salt 1 tsp
pepper 0.5 tsp

Nutrition summary

Carbohydrates 24 g 28%

Protein 32 g 37%

Fat 12 g 35%

Serving size 260g

Cooking steps

1

Heat a dry skillet over medium-high. Toast ancho and guajillo chiles for 30 seconds per side until fragrant, being careful not to burn. Remove and soak in hot water for 15 minutes until softened.
2

In the same skillet, add 1 tbsp olive oil. Sauté onions for 4 minutes until softened, then add garlic and cook for 1 minute. Add diced pineapple and cook, stirring, for 3 more minutes until lightly caramelized.
3

Tear the tortillas into pieces. In a blender, combine soaked chiles (drained), sautéed onions, garlic, pineapple, tortillas, cocoa powder, cinnamon, cumin, oregano, and 1 cup chicken broth. Blend until very smooth.
4

Heat the remaining 1 tbsp olive oil in a large deep pan over medium heat. Pour in the blended mole sauce and cook 6–8 minutes, stirring often, until thickened and deepened in color.
5

Season chicken thighs with salt and pepper. Add them to the pan with mole sauce; add remaining cup broth. Cover and simmer gently over low heat for 35–40 minutes, occasionally turning the chicken, until fully cooked and tender.
6

Adjust seasoning with additional salt or pepper to taste. Serve chicken pieces smothered in the pineapple mole sauce, spooning extra sauce over the top to keep moist.

Personalized Q&A

Q. What's the key ingredient in this Pollo en Mole de Piña recipe?

The standout ingredient in this recipe is fresh pineapple, which brings a signature sweet and tropical note to the mole sauce, setting it apart from traditional moles. Alongside dried ancho and guajillo chiles, the pineapple infuses the dish with vibrant flavor and a subtle acidity.

Q. How should I control heat while cooking the mole sauce?

Managing heat is essential when toasting the dried chiles—keep the pan at medium-high so they don't burn (a quick toast of 30 seconds per side suffices). When cooking the blended mole sauce, use medium heat and stir often to prevent sticking or scorching, allowing the flavors to deepen and the sauce to thicken.

Q. How can I make sure the chicken stays juicy and doesn't dry out?

Gently simmer the chicken thighs in the mole sauce, covered, over low heat for 35–40 minutes. Avoid boiling vigorously, which can toughen the meat, and turn the chicken pieces occasionally to ensure even cooking and moisture retention.

Q. What are the nutrition highlights per serving for this recipe?

Each 260g serving contains approximately 345 kcal, with 32g protein (37%), 24g carbs (28%), and 12g fat (35%), making it a high-protein choice with a well-balanced macronutrient profile.

Best Easy Pollo en Mole de Piña Recipe

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