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Pineapple Chicken Tacos: A Delicious & Easy Recipe

Pineapple Chicken Tacos: A Juicy & Easy Flavor Adventure

Pineapple Chicken Tacos offer a delightful blend of sweet pineapple and savory chicken, perfect for a quick and delicious meal.
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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: Dinner
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Marinade
  • 1 lb Boneless Skinless Chicken Breasts Cut into cubes
  • 1/4 cup Soy Sauce Can substitute with tamari for gluten-free
  • 2 tbsp Honey Maple syrup can be used as an alternative
  • 2 tbsp Rice Vinegar White vinegar can work in a pinch
  • 1 tbsp Sesame Oil Can be replaced with olive oil
  • 1 tbsp Fresh Ginger Ground ginger can be a substitute
  • 3 cloves Garlic Garlic powder can be substituted
  • 1/2 tsp Red Pepper Flakes Omit for no spice
For the Salsa
  • 1 cup Pineapple Chopped, drained if canned
  • 1 medium Red Bell Pepper Any color bell pepper can substitute
  • 1/2 medium Red Onion Use white onion for sharpness
  • 1/4 cup Cilantro Parsley can be a substitute
  • 1 medium Jalapeño Omit for no spice
  • 1 tbsp Lime Juice Can use lemon juice as a substitute
  • to taste Salt Adjust to taste
For the Tacos
  • 8 pieces Tortillas Small corn or flour
  • 2 tbsp Olive Oil For cooking the chicken
  • 2 cups Shredded Cabbage or Slaw Mix Any fresh greens can substitute
  • to taste Optional Toppings Avocado slices, sriracha mayo, lime wedges

Equipment

  • Skillet
  • Mixing bowls
  • Whisk

Method
 

Preparation Steps
  1. Marinate the Chicken: In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes. Coat the chicken cubes in this mixture, cover, and let refrigerate for at least 30 minutes up to 4 hours.
  2. Prepare the Pineapple Salsa: In another bowl, combine the chopped pineapple, red bell pepper, red onion, cilantro, jalapeño, lime juice, and salt. Toss gently and refrigerate to let the flavors meld.
  3. Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes.
  4. Warm the Tortillas: Lightly warm the tortillas in a skillet, microwave, or over an open flame until pliable. Wrap them in a towel to keep warm.
  5. Assemble the Tacos: On each tortilla, layer shredded cabbage, cooked chicken, and pineapple salsa. Add optional toppings, fold, and serve immediately.

Notes

For extra flavor, garnish with avocado slices or sriracha mayo.