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Pineapple Chicken Tacos: A Delicious & Easy Recipe

Pineapple Chicken Tacos

These Pineapple Chicken Tacos are a vibrant and exciting weeknight dinner that breaks up the monotony of the everyday. The sweet and tangy explosion of the fresh pineapple salsa combined with the juicy, umami-rich chicken creates a mood-boosting meal that feels like a 30-minute vacation to somewhere warm and sunny. It’s a simple, elegant solution for when you want a truly delicious and satisfying meal without a lot of fuss.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

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 a little heat)
  • 1 cup fresh pineapple, diced small
  • 1/2 red bell pepper, diced
  • 1/4 red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, seeded and minced (optional)
  • 2 tablespoons lime juice
  • 1/4 teaspoon salt
  • 12 small corn or flour tortillas
  • 1 tablespoon olive oil (for cooking chicken)
  • 1/2 cup shredded cabbage or slaw mix
  • Optional toppings: avocado slices, sriracha mayo, lime wedges

Equipment

  • Medium bowl
  • large skillet
  • whisk
  • knife
  • Cutting board

Method
 

Instructions
  1. Marinate the Chicken: In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic, and red pepper flakes, if you're using them. Add the cubed chicken and toss everything together until the chicken is thoroughly coated. Cover the bowl and pop it in the refrigerator for at least 30 minutes. If you have more time, letting it marinate for up to 4 hours will result in even more flavor.
  2. Make the Pineapple Salsa: While the chicken is doing its thing, you can make the salsa. In a separate bowl, combine the diced pineapple, red bell pepper, red onion, and chopped cilantro. If you like a bit of spice, add the minced jalapeño. Squeeze in the lime juice, sprinkle with salt, and give it all a good toss. Taste it and add more salt or lime if you think it needs it. Cover and refrigerate until you're ready to serve.
  3. Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. You want the pan to be nice and hot before you add the chicken. Take the chicken out of the marinade, letting any excess drip off (you can discard the leftover marinade). Place the chicken in the hot skillet in a single layer, being careful not to overcrowd the pan. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and has a nice brown crust. It should reach an internal temperature of 165°F (74°C).
  4. Warm the Tortillas: No one likes a cold, stiff tortilla! Warm yours up by placing them in a dry skillet for about 30 seconds per side, or you can carefully toast them over a gas flame for a few seconds for a little char. If you're in a hurry, wrap the stack in a damp paper towel and microwave for 30-60 seconds. Keep them wrapped in a clean kitchen towel to stay warm and pliable.
  5. Assemble Your Tacos: Now for the fun part! Lay out your warm tortillas. Start with a small bed of shredded cabbage, then top with a generous spoonful of the cooked pineapple chicken and a scoop of the fresh pineapple salsa. Add your favorite extras like sliced avocado or a drizzle of sriracha mayo. Serve immediately with extra lime wedges on the side.

Notes

For best results, marinate the chicken for at least 30 minutes. Ensure the skillet is hot before adding the chicken to get a good sear. The salsa's flavor improves if you let it sit for 20-30 minutes. You can substitute chicken with shrimp or tofu. For a low-carb version, use lettuce cups instead of tortillas.