Pineapple Chicken Tacos: A Delicious & Easy Recipe

why make this recipe

Pineapple Chicken Tacos are a fun and tasty dish that combines sweet and savory flavors. This recipe is perfect for a quick weeknight dinner or a weekend gathering. It's easy to make and packed with delicious ingredients that everyone will love. Plus, the fresh pineapple salsa adds a burst of flavor that makes these tacos extra special.

how to make Pineapple Chicken Tacos

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 1 cup fresh pineapple, diced
• 1/2 red bell pepper, diced
• 1/4 red onion, finely diced
• 1/4 cup cilantro, chopped
• 1 jalapeño, seeded and minced (optional, for heat)
• 2 tablespoons lime juice
• 1/4 teaspoon salt
• 12 small corn or flour tortillas
• 1 tablespoon olive oil
• 1/2 cup shredded cabbage or slaw mix
• Optional toppings: avocado slices, sriracha mayo, lime wedges

Directions

1. Marinate the Chicken: In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic, and red pepper flakes (if using). Add the cubed chicken to the marinade, making sure all pieces are well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.

2. Prepare the Pineapple Salsa: While the chicken marinates, combine the diced pineapple, red bell pepper, red onion, and cilantro in a separate medium bowl. Add the minced jalapeño (if using). Pour in the lime juice and sprinkle with salt. Toss to combine. Taste and adjust seasonings as needed. Cover and refrigerate until ready to assemble.

3. Cook the Chicken: Heat the olive oil in a large skillet or wok over medium-high heat. Remove the chicken from the marinade, letting any excess drip off. Discard the marinade. Add the chicken to the hot skillet in a single layer. Cook for 5-7 minutes, or until fully cooked and lightly browned on all sides, stirring occasionally. The internal temperature should reach 165°F (74°C). Remove from skillet and set aside.

4. Warm the Tortillas: Warm the tortillas using your preferred method: a dry skillet (30 seconds per side), microwave (30-60 seconds wrapped in a damp paper towel), or directly over a gas flame (a few seconds per side). Keep the warmed tortillas wrapped in a clean kitchen towel.

5. Assemble the Tacos: Lay out the warmed tortillas. Spoon shredded cabbage or slaw mix into the center of each tortilla. Top with cooked chicken and pineapple salsa. Add any additional toppings, such as avocado slices, sriracha mayo, or a squeeze of lime juice. Fold and serve immediately.

how to serve Pineapple Chicken Tacos

Serve Pineapple Chicken Tacos right after making them for the best taste. You can place them on a large plate and let everyone serve themselves. Adding lime wedges and extra toppings like avocado or sriracha mayo on the side will make it even more enjoyable!

how to store Pineapple Chicken Tacos

If you have leftovers, store the chicken and pineapple salsa in separate containers in the fridge. Keep the tortillas wrapped in aluminum foil or plastic wrap. They can last in the fridge for about 2-3 days. Reheat the chicken in a skillet before serving again.

tips to make Pineapple Chicken Tacos

• For more flavor, let the chicken marinate for longer, up to 4 hours or overnight.
• Use fresh pineapple for the best taste.
• Don't skip the slaw; it adds a nice crunch.
• If you like spicy food, add more red pepper flakes or jalapeño.

variation

You can make these tacos with shrimp or tofu instead of chicken. Just adjust the cooking time accordingly. Add more veggies like shredded carrots or corn for extra nutrition.

FAQs

1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before marinating.

2. What else can I use in the salsa?
You can add diced avocado, mango, or other colorful vegetables to the salsa for variety.

3. Can I make the chicken in advance?
Yes, you can cook the chicken ahead of time and store it in the fridge. Just reheat it before serving.

Pineapple Chicken Tacos

Pineapple Chicken Tacos are a fun and tasty dish combining sweet and savory flavors, perfect for quick dinners or gatherings with a delightful fresh pineapple salsa.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Fusion, Mexican

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

  

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For the Chicken Marinade

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp grated fresh ginger
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes (optional, for heat)

For the Pineapple Salsa

• 1 cup fresh pineapple, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely diced
• 1/4 cup cilantro, chopped
• 1 each jalapeño, seeded and minced (optional, for heat)
• 2 tbsp lime juice
• 1/4 tsp salt

For Assembly

• 12 small corn or flour tortillas
• 1 tbsp olive oil
• 1/2 cup shredded cabbage or slaw mix
• 1 each avocado slices (optional)
• 1 each sriracha mayo (optional)
• 1 each lime wedges (optional)

Method

 

Marinate the Chicken

1. In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic, and red pepper flakes (if using).
2. Add the cubed chicken to the marinade, ensuring all pieces are well coated.
3. Cover and refrigerate for at least 30 minutes, or up to 4 hours.

Prepare the Pineapple Salsa

1. Combine the diced pineapple, red bell pepper, red onion, and cilantro in a separate medium bowl. Add the minced jalapeño (if using).
2. Pour in the lime juice and sprinkle with salt. Toss to combine and adjust seasonings to taste.
3. Cover and refrigerate until ready to assemble.

Cook the Chicken

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Remove the chicken from the marinade, letting any excess drip off. Discard the marinade.
3. Add the chicken to the hot skillet in a single layer and cook for 5-7 minutes, or until fully cooked and lightly browned on all sides, stirring occasionally.
4. Ensure the internal temperature reaches 165°F (74°C). Remove from skillet and set aside.

Warm the Tortillas

1. Warm the tortillas using your preferred method, such as a dry skillet for 30 seconds per side or microwave wrapped in a damp paper towel for 30-60 seconds.
2. Keep the warmed tortillas wrapped in a clean kitchen towel.

Assemble the Tacos

1. Lay out the warmed tortillas.
2. Spoon shredded cabbage or slaw mix into the center of each tortilla.
3. Top with cooked chicken and pineapple salsa.
4. Add any additional toppings, such as avocado slices, sriracha mayo, or lime juice. Fold and serve immediately.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 32gProtein: 25gFat: 12gSaturated Fat: 2gSodium: 600mgFiber: 4gSugar: 7g

Notes

Serve the tacos right after making them for the best taste. Store leftovers in separate containers in the fridge for up to 2-3 days. Reheat the chicken in a skillet before serving again.

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