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: In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic, and red pepper flakes if using. Add the cubed chicken and toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to 4 hours.

Step 2: While the chicken marinates, prepare the pineapple salsa by combining diced pineapple, red bell pepper, red onion, and cilantro in a medium bowl. Add the minced jalapeño if desired. Pour in the lime juice and sprinkle with salt. Stir to combine, taste and adjust seasoning. Cover and refrigerate until ready to serve.

Step 3: Heat olive oil in a large skillet or wok over medium-high heat. Drain the chicken from the marinade and discard the marinade. Add the chicken to the hot pan in a single layer and cook for 5-7 minutes, stirring occasionally, until cooked through and lightly browned. The internal temperature should reach 165°F (74°C). Remove from heat.

Step 4: Warm the tortillas by your preferred method: in a dry skillet for 30 seconds per side, in the microwave wrapped in a damp paper towel for 30-60 seconds, or directly over a gas flame for a few seconds per side. Keep them wrapped in a clean kitchen towel to stay warm.

Step 5: Assemble the tacos by placing shredded cabbage or slaw mix in the center of each warmed tortilla. Top with cooked chicken and pineapple salsa. Add optional toppings such as avocado slices, sriracha mayo, or a squeeze of lime juice. Fold the tortillas and serve immediately.

Tips & Variations

For extra smoky flavor, grill the marinated chicken instead of cooking it in a skillet.

Swap the chicken breasts for boneless thighs for juicier meat.

If fresh pineapple isn’t available, canned pineapple chunks drained well can be used in the salsa.

Add a dollop of sour cream or plain yogurt for a creamy contrast.

Use whole wheat or gluten-free tortillas to suit dietary preferences.

Storage

Store leftover cooked chicken and pineapple salsa separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet or microwave until warmed through. Keep tortillas wrapped in a clean towel or plastic wrap to prevent drying out. The salsa is best served fresh but can be eaten cold or at room temperature.

FAQs

Can I prepare this recipe in advance?

Yes, you can marinate the chicken and prepare the pineapple salsa a few hours ahead of time. Keep both refrigerated until ready to cook and serve.