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–+ servings
Pineapple Chicken Tacos

Pineapple Chicken Tacos: Your New Weeknight Favorite!

Pineapple Chicken Tacos are a quick and flavorful weeknight dinner that combines chicken and sweet pineapple in warm tortillas.
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Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 30 minutes
Total Time 55 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound Chicken Breast Cut into cubes for even cooking.
  • 1/4 cup Soy Sauce Tamari is a gluten-free alternative.
  • 2 tablespoons Honey Agave syrup can work as a vegan substitute.
  • 1 tablespoon Rice Vinegar Can swap for white wine vinegar.
  • 1 tablespoon Sesame Oil Olive oil can be used instead.
  • 1 tablespoon Fresh Ginger Ground ginger is a quick substitute.
  • 2 cloves Garlic Minced garlic is preferred.
  • 1 pinch Red Pepper Flakes Can be omitted for milder tacos.
For the Pineapple Salsa
  • 1 cup Pineapple Diced; canned pineapple is a convenient alternative.
  • 1/2 cup Red Bell Pepper Any color of bell pepper works.
  • 1/4 cup Red Onion Green onions can be used for a milder option.
  • 1/4 cup Cilantro Parsley can substitute if preferred.
  • 1 unit Jalapeño Optional; skip for no heat.
  • 1 tablespoon Lime Juice Can use lemon juice for a different flavor.
  • to taste Salt Adjust according to your taste.
For Assembly and Cooking
  • 8 units Tortillas Corn or flour, based on preference.
  • 1 tablespoon Olive Oil Any vegetable oil can work.
  • 2 cups Shredded Cabbage or Slaw Mix Use your favorite salad mix.
  • to taste Optional Toppings Avocado slices, sriracha mayo, lemon wedges.

Equipment

  • Skillet
  • mixing bowl
  • whisk
  • Knife
  • Cutting board

Method
 

Step-by-Step Instructions
  1. In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, minced garlic, and red pepper flakes. Add cubed chicken breast, toss to coat, cover, and refrigerate for 30 minutes to 4 hours.
  2. Combine pineapple, red bell pepper, red onion, cilantro, jalapeño (if using) in a bowl. Squeeze in lime juice and season with salt. Stir, cover, and chill.
  3. Heat olive oil in a skillet over medium-high heat. Cook marinated chicken for 5-7 minutes until browned and cooked through.
  4. Warm tortillas in a dry skillet or microwave for best texture.
  5. Layer shredded cabbage on each tortilla, top with cooked chicken and pineapple salsa. Add optional toppings as desired.

Nutrition

Serving: 1tacoCalories: 320kcalCarbohydrates: 40gProtein: 22gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 60mgSodium: 860mgPotassium: 350mgFiber: 3gSugar: 5gVitamin A: 5IUVitamin C: 25mgCalcium: 4mgIron: 10mg

Notes

Customize toppings to your liking and enjoy the tropical flavors of these tacos!

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