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

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, toss to coat evenly, cover, and refrigerate for at least 30 minutes or up to 4 hours.

Step 2: While the chicken marinates, combine diced pineapple, red bell pepper, red onion, and cilantro in a separate bowl. Add minced jalapeño if using. Pour in lime juice and sprinkle with salt. Toss gently, then cover and refrigerate until ready.

Step 3: Heat olive oil in a large skillet over medium-high heat. Remove chicken from marinade, letting excess drip off; discard marinade. Cook chicken in a single layer for 5-7 minutes, stirring occasionally, until cooked through and browned. Ensure internal temperature reaches 165°F (74°C). Remove from heat.

Step 4: Warm tortillas by your preferred method: dry skillet for 30 seconds per side, microwave for 30-60 seconds wrapped in a damp towel, or briefly over a gas flame. Keep warm wrapped in a clean kitchen towel.

Step 5: Assemble tacos by placing shredded cabbage or slaw mix on each tortilla. Top with cooked chicken and pineapple salsa. Add optional toppings like avocado slices, sriracha mayo, or lime wedges. Fold and serve immediately.

Tips & Variations

For extra smoky flavor, grill the marinated chicken instead of pan cooking.

If you prefer less heat, omit the jalapeño and red pepper flakes.

Use corn tortillas for a gluten-free option or flour tortillas for a softer bite.

Add black beans or sliced radishes to the salsa for additional texture and flavor.

FAQs

Can I use frozen pineapple for the salsa?

Yes, frozen pineapple works well if fresh isn’t available. Just thaw and drain excess juice before dicing to avoid soggy salsa.

How can I make this recipe vegetarian?

Substitute the chicken with grilled tofu, tempeh, or cooked beans, and follow the same marinade and cooking steps for equally delicious tacos.

Dinner

Pineapple Chicken Tacos: A Delicious & Easy Recipe

Introduction