Print

Pineapple Chicken Tacos Recipe

Print Recipe

★★★★★

5 from 112 reviews

These Pineapple Chicken Tacos combine tender, marinated chicken with a fresh and tangy pineapple salsa, wrapped in warm tortillas for a vibrant, flavorful meal perfect for any occasion. The tropical sweetness of pineapple perfectly balances the savory and spicy elements, making these tacos a delicious fusion of sweet and savory in every bite.

Ingredients

Scale

Chicken Marinade

  • 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)

Pineapple Salsa

  • 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

Other Ingredients

  • 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

  1. Marinate the Chicken: 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 cubed chicken ensuring all pieces are well coated. Cover and refrigerate for at least 30 minutes or up to 4 hours to allow flavors to meld.
  2. Prepare the Pineapple Salsa: While the chicken is marinating, combine diced pineapple, red bell pepper, red onion, and cilantro in a separate bowl. Add minced jalapeño if desired for heat. Pour in lime juice and sprinkle with salt. Toss to combine thoroughly. Cover and refrigerate to chill until ready to serve.
  3. Cook the Chicken: Heat olive oil in a large skillet or wok over medium-high heat. Remove chicken from marinade, letting excess drip off and discard marinade. Add chicken in a single layer and cook, stirring occasionally, for 5-7 minutes until the chicken is cooked through, lightly browned on all sides and reaches an internal temperature of 165°F (74°C). Remove from heat and set aside.
  4. Warm the Tortillas: Warm tortillas using your preferred method: in a dry skillet for 30 seconds per side, in the microwave wrapped in a damp paper towel for 30-60 seconds, or directly over a gas flame for a few seconds per side. Keep warm by wrapping in a clean kitchen towel.
  5. Assemble the Tacos: Lay out the warmed tortillas and spoon shredded cabbage or slaw mix into the center of each. Top with the cooked chicken pieces followed by a generous spoonful of pineapple salsa. Add optional toppings such as avocado slices, sriracha mayo, or a squeeze of lime juice. Fold the tacos and serve immediately for best flavor and texture.

Notes

  • Marinate chicken for at least 30 minutes, but no more than 4 hours for best texture and flavor.
  • Adjust the amount of red pepper flakes and jalapeño to control heat level.
  • Use corn tortillas for a gluten-free option or flour tortillas for a softer bite.
  • To make a healthier version, use low-sodium soy sauce and limit added oils.
  • Warming tortillas properly helps prevent breaking when folded.
  • Leftover pineapple salsa can be stored in an airtight container refrigerated for up to 2 days.

Keywords: Pineapple chicken tacos, tropical chicken tacos, pineapple salsa, easy chicken tacos, weeknight dinner, Mexican fusion recipe

Find it online: https://freshrecipehub.com/pineapple-chicken-tacos-recipe/