Name: Pineapple Chicken Tacos Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Cuisine: Mexican Fusion
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

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Introduction

Pineapple Chicken Tacos are a vibrant and flavorful meal perfect for any occasion. Juicy marinated chicken paired with fresh pineapple salsa creates a delicious balance of savory and sweet. They’re easy to prepare and sure to impress everyone at the table.

Three tacos sit on a white plate with a slight char on the soft, folded yellow corn tortillas. Each taco is filled with grilled, browned chicken pieces as the bottom layer, topped with finely chopped white onions, bright red chili pieces, and fresh green cilantro. Chunks of yellow pineapple add a juicy touch both inside the tacos and beside them on the plate, while two cut lime wedges rest near the tacos for squeezing. The texture of the tortillas is slightly rough with grill marks, and the filling looks vibrant, fresh, and colorful against the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: In a medium bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic, and red pepper flakes if using. Add the chicken cubes, toss to coat thoroughly, cover, and refrigerate for at least 30 minutes or up to 4 hours.
Step 2: While the chicken marinates, combine diced pineapple, red bell pepper, red onion, and cilantro in a separate bowl. Add the minced jalapeño if desired, then stir in lime juice and salt. Mix well, cover, and refrigerate until ready to serve.
Step 3: Heat olive oil in a large skillet or wok over medium-high heat. Remove chicken from marinade, letting excess drip off, and discard marinade. Cook chicken in a single layer for 5-7 minutes, stirring occasionally, until cooked through and browned. The internal temperature should reach 165°F (74°C). Remove from heat.
Step 4: Warm the tortillas using your preferred method: dry skillet, microwave wrapped in a damp paper towel, or over a gas flame. Keep warm by wrapping in a clean kitchen towel.
Step 5: Assemble tacos by spreading shredded cabbage or slaw mix on warm tortillas. Top with cooked chicken and pineapple salsa. Add optional toppings like avocado slices, sriracha mayo, or a squeeze of lime juice. Fold and serve immediately.

Tips & Variations

For extra flavor, marinate the chicken overnight in the refrigerator.
Substitute chicken thighs for more juiciness and richer flavor.
Add chopped mango or mango salsa to the pineapple salsa for a tropical twist.
Use Greek yogurt mixed with sriracha instead of mayo for a lighter topping.
To make it milder, omit the jalapeño and red pepper flakes.

Storage

Store leftover cooked chicken and pineapple salsa separately in airtight containers in the refrigerator for up to 3 days. Keep tortillas wrapped in a clean towel or sealed container. Reheat chicken gently in a skillet or microwave before assembling tacos. Fresh toppings like avocado are best prepared just before serving.

How to Serve

The image shows three grilled chicken tacos arranged side by side on a white plate, placed on a white marbled surface. Each taco has a lightly charred tortilla shell that is a soft golden yellow with small brown grill marks. Inside each shell, there is a layer of browned grilled chicken pieces mixed with small bright yellow pineapple chunks. On top of the chicken and pineapple layer, there is a scattering of finely chopped red bell peppers, white onions, and green cilantro leaves, adding pops of red, white, and green colors. On the side of the plate, bright green lime wedges are placed, complementing the vibrant colors and textures of the tacos. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen pineapple instead of fresh?

Yes, frozen pineapple works well if fresh is unavailable. Thaw and drain any excess liquid before using to avoid soggy salsa.

How can I make these tacos gluten-free?

Use gluten-free soy sauce or tamari and opt for corn tortillas that are labeled gluten-free to ensure the dish remains safe for gluten-sensitive diets.