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Pineapple Chicken Tacos Recipe

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★★★★★

4.6 from 87 reviews

These Pineapple Chicken Tacos combine juicy, marinated chicken with a fresh and tangy pineapple salsa for a vibrant and flavorful meal. Quick to prepare and perfect for a weeknight dinner, these tacos offer a delightful balance of sweet, savory, and spicy elements wrapped in warm tortillas.

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, for heat)

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, for heat)
  • 2 tablespoons lime juice
  • 1/4 teaspoon salt

Other

  • 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

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

Notes

  • Marinate chicken for at least 30 minutes but no more than 4 hours to avoid overly soft texture.
  • Use corn tortillas for a gluten-free option, or flour tortillas for a softer bite.
  • Adjust red pepper flakes and jalapeño quantity to control heat level.
  • For extra creaminess, add a dollop of sour cream or a drizzle of lime crema.
  • Leftover chicken can be refrigerated up to 3 days and reheated gently before serving.

Keywords: Pineapple chicken tacos, chicken tacos, pineapple salsa, easy taco recipe, weeknight dinner, Mexican chicken tacos

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