Pineapple Chicken Tacos Recipe

Introduction

Pineapple Chicken Tacos combine juicy, marinated chicken with a fresh and tangy pineapple salsa for a delightful meal that’s both sweet and savory. Easy to prepare and perfect for gatherings, these tacos bring vibrant flavors to your table in just 35 minutes.

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

1. 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, coat well, cover, and refrigerate for at least 30 minutes or up to 4 hours.
2. Step 2: Meanwhile, prepare the pineapple salsa by combining diced pineapple, red bell pepper, red onion, cilantro, and jalapeño in a bowl. Stir in lime juice and salt, toss to combine, then cover and refrigerate until ready to use.
3. Step 3: Heat olive oil in a large skillet 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 lightly browned. Internal temperature should reach 165°F (74°C). Remove from heat.
4. Step 4: Warm tortillas by heating in a dry skillet for 30 seconds per side, microwaving wrapped in a damp paper towel for 30-60 seconds, or briefly over a gas flame. Keep them warm wrapped in a clean towel.
5. Step 5: Assemble tacos by layering shredded cabbage or slaw mix on each tortilla, topping with cooked chicken and pineapple salsa. Add optional toppings such as avocado slices, sriracha mayo, or lime wedges. Fold and serve immediately.

Tips & Variations

• For extra flavor, marinate the chicken overnight for deeper taste.
• Use grilled chicken instead of skillet-cooked for a smoky twist.
• Swap cabbage for shredded romaine or kale for a different crunch.
• Add a sprinkle of cotija cheese for a creamy, salty touch.

Storage

Store cooked chicken and pineapple salsa separately in airtight containers in the refrigerator for up to 3 days. Keep tortillas wrapped in foil at room temperature. Reheat chicken gently in a skillet or microwave before assembling tacos. Salsa is best served fresh but can be chilled and stirred before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen pineapple for the salsa?

Yes, but thaw and drain any excess liquid before mixing to prevent soggy salsa.

What can I substitute for soy sauce if I have allergies?

You can use coconut aminos or tamari as a gluten-free alternative with a similar savory flavor.

Pineapple Chicken Tacos Recipe

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★★★★★

4.5 from 302 reviews

• Author: Lana
• Total Time: 35 minutes
• Yield: 12 tacos 1x

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Description

Pineapple Chicken Tacos offer a delightful fusion of sweet and savory flavors with tender marinated chicken, fresh pineapple salsa, and vibrant toppings, all wrapped in warm tortillas. This easy-to-make recipe is perfect for a quick weeknight dinner or a flavorful party appetizer, featuring bold Asian-inspired marinade paired with fresh, zesty ingredients for a refreshing twist on classic tacos.

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Ingredients

Scale 1x2x3x

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)

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)
• 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

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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 and stir to coat thoroughly. Cover and refrigerate for at least 30 minutes up to 4 hours to allow flavors to develop.
2. Prepare the Pineapple Salsa: In a separate bowl, combine diced pineapple, red bell pepper, red onion, cilantro, and jalapeño if using. Add lime juice and salt, then toss to blend the flavors. Cover and refrigerate until serving time to let the salsa chill and meld.
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, then discard marinade. Place chicken in skillet in a single layer and cook for 5-7 minutes, stirring occasionally, until chicken is cooked through and golden. The internal temperature should reach 165°F (74°C). Remove from heat and set aside.
4. Warm the Tortillas: Heat tortillas using your preferred method: dry skillet for about 30 seconds each side, microwave wrapped in a damp paper towel for 30-60 seconds, or briefly over a gas flame for a few seconds each side. Keep warm by wrapping in a clean kitchen towel.
5. Assemble the Tacos: Lay out warmed tortillas and layer each with shredded cabbage or slaw mix. Top with cooked chicken and spoon pineapple salsa over the top. Add optional toppings like avocado slices, sriracha mayo, or a squeeze of lime juice. Fold tacos and serve immediately to enjoy fresh and vibrant flavors.

Notes

• Marinate the chicken longer (up to 4 hours) for a more intense flavor.
• If you prefer less heat, omit the red pepper flakes and jalapeño.
• Use corn tortillas for a gluten-free option, or flour tortillas if preferred.
• To make preparation faster, you can prepare pineapple salsa ahead of time and refrigerate.
• Check chicken doneness by ensuring internal temperature reaches 165°F (74°C) using a meat thermometer.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main Dish
• Method: Frying
• Cuisine: Mexican-Asian Fusion

Keywords: pineapple chicken tacos, tropical chicken tacos, easy chicken tacos, homemade tacos, pineapple salsa, quick dinner recipes