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Pineapple Chicken Tacos

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Delightful tacos featuring marinated chicken and fresh pineapple salsa, perfect for a vibrant meal with friends.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts (cut into 1-inch cubes)
  • 1/4 cup soy sauce (low-sodium preferred)
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon fresh ginger (grated)
  • 2 cloves garlic (minced)
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • 1 tablespoon olive oil (for cooking)
  • 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 (fresh)
  • 1/4 teaspoon salt (for salsa)
  • 12 small corn or flour tortillas
  • 1/2 cup shredded cabbage or slaw mix
  • Avocado slices (optional topping)
  • Sriracha mayo (optional topping)
  • Lime wedges (for serving)

Instructions

  1. Prepare the Marinade: In a medium bowl, whisk together the 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 well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
  2. Make the Pineapple Salsa: While the chicken marinates, combine the diced pineapple, red bell pepper, red onion, cilantro, and minced jalapeño (if using) in a separate medium bowl. Pour in the lime juice and sprinkle with salt. Toss to combine, taste and adjust seasonings. Cover and refrigerate until ready to assemble.
  3. Cook the Chicken: Heat the olive oil in a large skillet or wok over medium-high heat until hot. Remove the chicken from the marinade, letting any excess drip off (discard the marinade). Add the chicken to the hot skillet in a single layer without crowding.
  4. Sauté the Chicken: Cook the chicken undisturbed for 2-3 minutes to develop a golden crust, then stir. Continue cooking for another 3-4 minutes, stirring occasionally, until the chicken is cooked through and lightly browned on all sides with a caramelized exterior. The internal temperature should reach 165°F (74°C). Remove from skillet and set aside.
  5. Warm the Tortillas: Warm tortillas using your preferred method: dry skillet (30 seconds per side), microwave (30-60 seconds wrapped in a damp paper towel), or directly over a gas flame (a few seconds per side). Keep warmed tortillas wrapped in a clean kitchen towel to maintain warmth.
  6. Assemble the Tacos: Lay out the warmed tortillas. Spoon shredded cabbage or slaw mix into the center of each tortilla. Top with the cooked chicken and generous spoonfuls of pineapple salsa.
  7. Add Final Touches: Add any additional toppings such as avocado slices, sriracha mayo, or a squeeze of lime juice. Fold and serve immediately while the chicken and tortillas are still warm for the best experience!

Notes

For maximum flavor, marinate chicken as long as possible—up to 4 hours works wonders! Optional: Add chopped nuts to the salsa for extra crunch.

Nutrition

Find it online: https://tashirecipez.com/pineapple-chicken-tacos/

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