Name: Pineapple Chicken Tacos Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Cuisine: Mexican
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

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Introduction

Pineapple Chicken Tacos are a vibrant and flavorful twist on classic tacos, combining juicy marinated chicken with a fresh pineapple salsa. This easy recipe brings a perfect balance of sweet, savory, and spicy elements that make for a delicious weeknight meal or casual gathering.

Three tacos are placed side by side on a white plate with a slightly charred black edge. Each taco has a soft, lightly browned tortilla folded over layers starting with grilled, browned chicken pieces at the bottom, topped with finely chopped red and white onions, green cilantro, small red peppers, and juicy yellow pineapple chunks. In the background on the plate, there are small piles of additional pineapple chunks and two lime wedges are placed on the side. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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: 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, coating all pieces well. Cover and refrigerate for at least 30 minutes or up to 4 hours.
Step 2: Prepare the Pineapple Salsa. In a separate bowl, combine diced pineapple, red bell pepper, red onion, and cilantro. Add the minced jalapeño if desired. Pour in lime juice, sprinkle with salt, and toss to mix. Cover and refrigerate until ready to use.
Step 3: Cook the Chicken. Heat olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade, letting excess drip off. Discard marinade. Add chicken to skillet in a single layer and cook 5-7 minutes until cooked through and lightly browned, stirring occasionally. Ensure internal temperature reaches 165°F (74°C). Remove from heat and set aside.
Step 4: Warm the Tortillas. Warm tortillas by your preferred method: dry skillet (30 seconds per side), microwave (30-60 seconds wrapped in a damp towel), or over a gas flame (a few seconds per side). Keep warmed tortillas wrapped in a clean kitchen towel to retain softness.
Step 5: Assemble the Tacos. Place shredded cabbage or slaw mix on each tortilla, then top with cooked chicken and pineapple salsa. Add optional toppings like avocado slices, sriracha mayo, or a squeeze of lime juice. Fold and serve immediately for best flavor and texture.

Tips & Variations

For extra heat, leave some jalapeño seeds in the salsa or sprinkle additional red pepper flakes over the assembled tacos.
Substitute chicken with shrimp or tofu for a different protein option.
Use corn tortillas for a gluten-free version or flour tortillas for a softer texture.
Let the chicken marinate longer, up to 4 hours, to deepen the flavors.

Storage

Store cooked chicken and pineapple salsa separately in airtight containers in the refrigerator for up to 3 days. Keep tortillas wrapped in foil or a plastic bag to prevent drying out. Reheat chicken in a skillet over medium heat until warm. Refresh tortillas by warming them briefly before serving.

How to Serve

Three tacos sit side by side on a round white plate, each taco made of a soft corn tortilla with light brown grill marks and slightly folded up on the sides. Inside each taco, there is a layer of grilled, browned meat mixed with small bright yellow pineapple pieces, finely chopped red bell peppers, white onion bits, and green chopped cilantro, giving a fresh, colorful look. On the top left of the plate, there are two lime wedges with a light green outer peel and pale green inside. In the background on the right side of the plate, there are more diced yellow pineapple chunks. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pineapple salsa in advance?

Yes, the pineapple salsa can be made a few hours ahead and refrigerated. This allows the flavors to meld beautifully. Just give it a quick stir before serving.

What can I use instead of fresh pineapple?

If fresh pineapple is unavailable, canned pineapple chunks drained well can be used, though fresh provides the best texture and flavor.