Description

These Pineapple Chicken Tacos are a delightful fusion of savory marinated chicken and sweet, tangy pineapple salsa, wrapped in warm tortillas. Perfect for a quick and flavorful weeknight meal, they combine juicy pan-seared chicken with fresh veggies and optional spicy toppings for a vibrant taco experience.

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

Additional 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 to the marinade, ensuring all pieces are coated well. Cover and refrigerate for at least 30 minutes up to 4 hours.
Prepare the Pineapple Salsa: While the chicken marinates, combine diced pineapple, red bell pepper, red onion, and cilantro in a separate bowl. Add minced jalapeño if desired. Pour in lime juice and sprinkle salt. Toss to combine. Cover and refrigerate until ready to assemble.
Cook the Chicken: Heat olive oil in a large skillet or wok over medium-high heat. Remove chicken from marinade, letting excess drip off and discard marinade. Add chicken to skillet in a single layer. Cook 5-7 minutes, stirring occasionally, until cooked through and lightly browned. Internal temperature should reach 165°F (74°C). Remove from heat and set aside.
Warm the Tortillas: Warm tortillas by preferred method—dry skillet for 30 seconds per side, microwave wrapped in damp paper towel for 30-60 seconds, or over a gas flame for a few seconds per side. Keep warm wrapped in a kitchen towel.
Assemble the Tacos: Lay out warmed tortillas. Spoon shredded cabbage or slaw mix into center of each tortilla. Top with cooked chicken and pineapple salsa. Add optional toppings such as avocado slices, sriracha mayo, or a squeeze of lime juice. Fold and serve immediately.

Notes

Marinating the chicken for longer, up to 4 hours, enhances the flavor.
For a spicier taco, include the red pepper flakes and jalapeño as suggested.
Use either corn or flour tortillas based on your preference or dietary needs.
To keep the tacos warm and tortillas soft, wrap them in a clean towel after warming.
Serve with lime wedges for extra tang and optional avocado for creaminess.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Frying
Cuisine: Mexican

Keywords: Pineapple chicken tacos, easy chicken tacos, pineapple salsa, quick weeknight dinner, pan-seared chicken tacos, flavorful tacos