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–+ servings

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.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Fusion, Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

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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