Pineapple Chicken Shawarma

Name: Pineapple Chicken Shawarma
Prep time: 15 min
Cook time: 30 min
Yield: 4
Ingredients: 1/4 cup tahini; 1/4 cup pineapple juice; 2 tsps aji amarillo seasoning; 2 tbsps fresh lime juice; 1 tbsp water; 4 boneless skinless chicken thighs (about 1 1/2 pounds); 2 tbsps oil; 7 tsps aji amarillo seasoning divided; 1 cup chopped fresh pineapple; 2 cups chopped fresh pineapple; 1/4 cup fresh lime juice; 2 tbsps pineapple juice; 2 tbsps aji amarillo seasoning; 4 pita pockets toasted or grilled; 1/2 bunch cilantro leaves; 2 tbsps pickled red onion

Smoky, charred pineapple is the ultimate flavor complement for the savory flavors of chicken shawarma and the tropical, moderate heat of The McCormick 2025 Flavor of the Year Aji Amarillo Seasoning. Serve in pita pockets with a tangy-sweet, seasoned tahini and drizzle of pin... Read More Read Less

15m

PREP TIME

30m

COOK TIME

16

INGREDIENTS

Servings: 4

Ingredients

Tahini Sauce
1/4 cup tahini
1/4 cup pineapple juice Substitutions available
- passionfruit juice
2 teaspoons McCormick® Aji Amarillo Seasoning
2 tablespoons fresh lime juice
1 tablespoon water
Pineapple Chicken Shawarma
4 boneless skinless chicken thighs (about 1 1/2 pounds)
2 tablespoons oil
7 teaspoons McCormick® Aji Amarillo Seasoning, divided
1 cup chopped fresh pineapple
Pineapple Hot Sauce
2 cups chopped fresh pineapple
1/4 cup fresh lime juice
2 tablespoons pineapple juice
2 tablespoons McCormick® Aji Amarillo Seasoning
To Serve
4 pita pockets, toasted or grilled
1/2 bunch cilantro leaves
2 tablespoons pickled red onion

KEY PRODUCTS

INSTRUCTIONS

1 For the Tahini Sauce, Whisk all ingredients in small bowl until well blended. Cover and refrigerate until ready to serve.
2 For the Chicken Shawarma, preheat oven to 350°F. Brush chicken with1 tablespoon of the oil and sprinkle evenly with 3 teaspoons of the Aji Amarillo Seasoning. Place chicken on small, rimmed baking pan. Cover with foil.
3 Roast 25 minutes or until chicken is cooked through. Let rest 5 to 10 minutes. Transfer to cutting board and cut into thin slices.
4 Heat remaining 1 tablespoon oil in large skillet. Add chicken and any pan drippings to skillet. Sprinkle with remaining Aji Amarillo Seasoning. Stir in pineapple. Cook and stir just until chicken is evenly coated.
5 Meanwhile, for the Hot Sauce, place all ingredients in blender container. Blend until smooth. Transfer to medium saucepan. Bring to simmer on medium heat. Cook, stirring occasionally 15 minutes or until sauce has thickened. Cool and strain if desired. Set aside until ready to serve.
6 To serve, cut open tops of pitas to open pocked. Spread tahini generously inside pitas. Drizzle with Pineapple Hot Sauce. Fill with chicken and top with pickled red onion and cilantro. Drizzle with any remaining tahini or hot sauce to serve.