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Pineapple Chicken Tacos

Pineapple Chicken Tacos That Will Elevate Your Dinner Game

Pineapple Chicken Tacos bring a delightful fusion of savory chicken and sweet pineapple for a festive dinner experience.
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Prep Time 30 minutes
Cook Time 10 minutes
Marinating Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 tacos
Course: Chicken
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 2 pieces Boneless, skinless chicken breasts Can substitute with rotisserie chicken for speed.
  • 1/4 cup Soy sauce Low-sodium options available.
  • 2 tablespoons Honey Maple syrup can be a vegan substitute.
  • 2 tablespoons Rice vinegar Apple cider vinegar is a good alternative.
  • 1 tablespoon Sesame oil Can also use olive oil if unavailable.
  • 1 teaspoon Fresh ginger Ground ginger can be used in a pinch.
  • 3 cloves Garlic Fresh is preferred, but garlic powder can be a substitute.
  • 1/2 teaspoon Red pepper flakes Optional for heat; leave out for a milder version.
For the Pineapple Salsa
  • 1 cup Fresh pineapple Canned pineapple can be used but reduce sugar.
  • 1 piece Red bell pepper Any mild bell pepper can be used.
  • 1/2 piece Red onion Can swap for white or yellow onion.
  • 1/4 cup Cilantro Fresh herb for brightness.
  • 1 piece Jalapeño Optional for added heat; leave out for milder flavor.
  • 2 tablespoons Lime juice Lemon juice is a potential substitute.
  • 1/2 teaspoon Salt Adjust based on dietary needs.
For Assembling the Tacos
  • 8 pieces Corn or flour tortillas Use gluten-free tortillas if needed.
  • 1 tablespoon Olive oil Can use any neutral oil.
  • 1 cup Shredded cabbage or slaw mix Any fresh greens can work too.
  • Optional toppings Avocado slices, sriracha mayo, and lime wedges.

Equipment

  • medium bowl
  • large skillet
  • mixing bowl
  • resealable plastic bag
  • Griddle or Microwave

Method
 

Preparation Steps
  1. In a medium bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, fresh ginger, minced garlic, and red pepper flakes. Place chicken in a resealable plastic bag and pour marinade over.
  2. Chop fresh pineapple, red bell pepper, and red onion into small cubes. Combine with cilantro, minced jalapeño, lime juice, and salt in a mixing bowl.
  3. Heat a large skillet over medium-high heat and add olive oil. Cook marinated chicken in skillet for 5-7 minutes until browned and cooked through.
  4. Warm tortillas in a skillet or microwave for about 30 seconds. Keeping them warm is essential.
  5. Assemble tacos by layering tortillas with cabbage, sliced chicken, and pineapple salsa. Add optional toppings as desired.

Nutrition

Serving: 1tacoCalories: 320kcalCarbohydrates: 38gProtein: 20gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 8gVitamin A: 15IUVitamin C: 60mgCalcium: 3mgIron: 10mg

Notes

Tacos are best served immediately while warm. Store leftovers in an airtight container in the fridge for up to 2 days.

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