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Pineapple Chicken Tacos

Pineapple Chicken Tacos: A Tropical Twist for Dinner Delight

Pineapple Chicken Tacos offer a delicious tropical twist for dinner, perfect for busy weeknights and summer gatherings.
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Prep Time 30 minutes
Cook Time 7 minutes
Marination Time 3 hours
Total Time 3 hours 37 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican, Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound Boneless Skinless Chicken Breasts Cut into 1-inch cubes
  • 1/4 cup Soy Sauce Swap with tamari for gluten-free
  • 2 tablespoons Honey Agave syrup is a substitute
  • 2 tablespoons Rice Vinegar White vinegar can be used
  • 1 tablespoon Sesame Oil Coconut oil is an alternative
  • 1 tablespoon Fresh Ginger Ground ginger can be a substitute
  • 2 cloves Garlic Fresh minced is best
  • 1/2 teaspoon Red Pepper Flakes Adjust for spice preference
For the Salsa
  • 1 cup Fresh Pineapple Canned pineapple is an alternative
  • 1 medium Red Bell Pepper Green bell pepper can be used
  • 1/2 medium Red Onion Substitute with white or yellow onion
  • 1/4 cup Cilantro Parsley can be substituted
  • 1 small Jalapeño Omit for milder tacos
  • 2 tablespoons Lime Juice Fresh is best, bottled works
  • 1/2 teaspoon Salt Adjust to taste
For Assembly
  • 8 pieces Corn or Flour Tortillas Gluten-free tortillas if needed
  • 2 tablespoons Olive Oil Avocado oil is an alternative
  • 2 cups Shredded Cabbage or Slaw Mix Coleslaw mix can be used
  • Optional Toppings Avocado slices, sriracha mayo, lime wedges

Equipment

  • Mixing Bowl
  • Skillet
  • Chopping board
  • Knife

Method
 

Preparation
  1. Marinate the Chicken: Whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes. Add chicken, coat well, cover and refrigerate for 30 minutes to 4 hours.
  2. Prepare the Pineapple Salsa: Combine diced pineapple, red bell pepper, red onion, cilantro, jalapeño, lime juice, and salt in a bowl. Mix gently and refrigerate.
  3. Cook the Chicken: Heat olive oil in a skillet. Add marinated chicken and cook for 5-7 minutes until browned and cooked through.
  4. Warm the Tortillas: Heat tortillas in a skillet or wrap in a damp paper towel and microwave for 20-30 seconds.
  5. Assemble the Tacos: Fill each tortilla with cabbage, cooked chicken, and pineapple salsa. Add optional toppings and enjoy!

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 10gVitamin A: 100IUVitamin C: 60mgCalcium: 30mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Keep chicken and toppings separate for best texture.

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