Description
These Pineapple Chicken Tacos combine juicy chicken with sweet pineapple and fresh vegetables for an irresistible meal. They are quick and easy to prepare, making them perfect for a relaxed dinner with friends or family.
Ingredients
Scale
- 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
- Marinate the chicken: In a medium bowl, mix the soy sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic, and red pepper flakes (optional). Add the cubed chicken pieces and ensure they are well coated with the marinade. Cover the bowl and refrigerate for at least 30 minutes or up to 4 hours.
- Prepare the pineapple salsa: While the chicken is marinating, combine the diced pineapple, red bell pepper, red onion, and cilantro in a separate bowl. Add the minced jalapeño (if using). Pour the lime juice over and sprinkle with salt. Mix well and taste. Adjust seasonings if needed. Cover the bowl and refrigerate until ready to use.
- Cook the chicken: Heat the olive oil in a large skillet or wok over medium-high heat. Remove the chicken from the marinade and let excess marinade drip off. Discard the marinade. Place the chicken in a single layer in the hot skillet. Cook for 5-7 minutes, stirring occasionally, until cooked through and lightly browned. The internal temperature should reach 165°F.
- Warm the tortillas: You can warm the tortillas in various ways: in a dry skillet (30 seconds per side), in the microwave (30-60 seconds in a damp paper towel), or directly over a gas flame (a few seconds per side). Keep the warmed tortillas wrapped in a clean kitchen towel.
- Assemble the tacos: Lay out the warm tortillas. Spoon some shredded cabbage or slaw mix into the center of each tortilla. Top with the cooked chicken and pineapple salsa. Add any additional toppings like avocado slices, sriracha mayo, or a squeeze of lime juice as desired. Fold the tortillas and serve immediately.
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Be careful not to overcook the chicken, as it can become dry. Use a kitchen thermometer to check for the correct temperature.