Description

These Pineapple Chicken Tacos are a vibrant and easy meal featuring tender marinated chicken cooked to perfection and topped with a fresh, tangy pineapple salsa. Perfect for a quick weeknight dinner or casual gathering, the combination of savory, sweet, and spicy flavors wrapped in warm tortillas makes for an irresistible taco experience.

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)

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)
2 tablespoons lime juice
1/4 teaspoon salt

Assembly & Additional Ingredients

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, whisk together soy sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic, and red pepper flakes if using. Add the chicken cubes and coat well. Cover and refrigerate for at least 30 minutes or up to 4 hours to allow flavors to develop.
Prepare the Pineapple Salsa: While the chicken marinates, combine diced pineapple, red bell pepper, red onion, and chopped cilantro in a separate bowl. Add minced jalapeño if desired. Pour in lime juice and sprinkle salt, then toss to combine. Cover and refrigerate until ready to serve.
Cook the Chicken: Heat olive oil in a large skillet or wok over medium-high heat. Remove chicken from marinade, letting excess drip off, and discard marinade. Add chicken in a single layer and cook for 5-7 minutes, stirring occasionally until the chicken is cooked through and lightly browned. The internal temperature should reach 165°F (74°C). Remove from heat.
Warm the Tortillas: Warm tortillas by your preferred method: in a dry skillet for 30 seconds per side, microwave wrapped in a damp paper towel for 30-60 seconds, or briefly over a gas flame for a few seconds per side. Keep tortillas wrapped in a clean kitchen towel to maintain softness.
Assemble the Tacos: Lay out warm tortillas and spoon shredded cabbage or slaw mix into the center of each. Top with cooked chicken and pineapple salsa. Add optional toppings like avocado slices, sriracha mayo, or a squeeze of lime juice. Fold tacos and serve immediately for best flavor.

Notes

The chicken marinates best between 30 minutes to 4 hours; avoid marinating longer to prevent texture changes.
For a spicier kick, add more red pepper flakes in the marinade or extra jalapeño to the salsa.
Use corn tortillas for a gluten-free option or flour tortillas for softer texture.
Leftover pineapple salsa can be stored in an airtight container in the fridge for up to 2 days.
To make it low sodium, reduce soy sauce amount and use low-sodium versions.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Dish
Method: Frying
Cuisine: Mexican

Keywords: pineapple chicken tacos, easy chicken tacos, pineapple salsa, quick taco recipe, weeknight tacos