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.
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)
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
