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Pineapple Chicken Tacos

Pineapple Chicken Tacos: Quick, Fresh, and Flavor-Packed Fun

Enjoy these Pineapple Chicken Tacos, a tropical delight combining juicy chicken and zesty pineapple salsa, perfect for any dinner night.
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Prep Time 30 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 4 pieces Boneless, Skinless Chicken Breasts thighs can be used for more flavor
  • 1/4 cup Soy Sauce low-sodium options available
  • 2 tablespoons Honey maple syrup can be a substitute
  • 2 tablespoons Rice Vinegar apple cider vinegar can also be used
  • 1 tablespoon Sesame Oil olive oil can be substituted
  • 1 tablespoon Grated Fresh Ginger ground ginger is a handy alternative
  • 3 cloves Minced Garlic garlic powder can be used if necessary
  • 1/2 teaspoon Red Pepper Flakes optional for heat
For the Pineapple Salsa
  • 2 cups Fresh Pineapple, Diced canned pineapple can be used if drained
  • 1 cup Red Bell Pepper, Diced any colored bell pepper can be used
  • 1/2 cup Red Onion, Finely Diced green onions or scallions can be substituted
  • 1/4 cup Cilantro, Chopped parsley can be used as an alternative
  • 1 each Jalapeño, Seeded and Minced optional for heat
  • 2 tablespoons Lime Juice lemon juice can be used
  • 1/2 teaspoon Salt adjust according to taste
For the Tacos
  • 8 pieces Tortillas (Corn or Flour) gluten-free varieties available
  • 1 tablespoon Olive Oil any neutral oil can suffice
  • 2 cups Shredded Cabbage/Slaw Mix replace with any slaw mix you enjoy
Optional Toppings
  • 1 each Avocado Slices for creaminess and flavor
  • 1/4 cup Sriracha Mayo for a spicy, creamy topping
  • 4 each Lime Wedges for squeezing over the tacos

Equipment

  • bowl
  • Skillet
  • Medium-sized bowl
  • spatula

Method
 

Preparation
  1. Marinate the Chicken: In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes. Add chicken, cover, and refrigerate for 30 minutes to 4 hours.
  2. Prepare Pineapple Salsa: Chop pineapple, bell pepper, onion, cilantro, and jalapeño. Combine with lime juice and salt in a medium bowl and refrigerate.
  3. Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Cook marinated chicken for 5-7 minutes per side until browned and cooked through. Let rest before slicing.
  4. Warm Tortillas: Warm tortillas by your preferred method (dry skillet, oven, or microwave) to prepare for assembly.
  5. Assemble Tacos: Place cabbage on a warm tortilla, top with chicken, pineapple salsa, and any optional toppings. Serve immediately.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 8gVitamin A: 500IUVitamin C: 40mgCalcium: 50mgIron: 2mg

Notes

Marinate chicken for at least 30 minutes to enhance flavor. Keep tortillas warm for easier assembly.

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