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Chicken Tacos with Pineapple Salsa Recipe

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4.2 from 12 reviews

These Chicken Tacos with Pineapple Salsa offer a vibrant and flavorful twist on a classic favorite. Tender, marinated chicken breast is cooked to perfection and paired with a bright, zesty pineapple salsa that adds sweetness and a hint of heat. Ready in just 30 minutes, this recipe makes for a deliciously fresh and easy meal perfect for family dinners or entertaining guests.

Ingredients

For the Chicken:

  • 1 ½ pounds boneless skinless chicken breast
  • 2 tablespoons lime juice (plus zest of 1 lime)
  • 2 teaspoons honey
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon chili powder
  • ¾ teaspoon paprika (sweet or smoked)
  • ¾ teaspoon kosher salt
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • ¼ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper powder (optional)
  • 3 tablespoons olive oil (divided)

For the Pineapple Salsa:

  • 1 cup diced pineapple (¼” dice)
  • 1 cup diced tomato (¼” dice)
  • ¼ cup diced red onion (¼” dice)
  • 1 teaspoon minced jalapeño
  • 1 tablespoon lime juice (plus zest of 1 lime)
  • 1 tablespoon chopped cilantro

For Serving:

  • 8 tortillas (flour or corn, 6-inch)
  • Lime wedges (optional)

Instructions

  1. Flatten the Chicken: Cut each chicken breast horizontally to create two thinner cutlets, giving you four pieces total. Place each piece between two plastic sheets or inside a large plastic bag and gently pound with a meat tenderizer until an even ½-inch thickness is achieved. Transfer the flattened chicken to a large resealable plastic bag for marinating.
  2. Marinate the Chicken: In a small bowl, whisk together lime zest, lime juice, honey, cumin, chili powder, paprika, kosher salt, onion powder, garlic powder, black pepper, oregano, cayenne pepper if using, and 2 tablespoons olive oil. Pour this marinade into the bag containing the chicken, ensuring all pieces are evenly coated. Press out excess air, seal the bag, and refrigerate for 20 to 60 minutes, or up to 24 hours for deeper flavor.
  3. Make the Pineapple Salsa: Combine the diced pineapple, tomato, red onion, minced jalapeño, lime zest, lime juice, and chopped cilantro in a medium bowl. Mix gently, cover, and refrigerate until ready to use. This fresh salsa adds a sweet and tangy contrast to the savory chicken.
  4. Cook the Chicken: Heat a large skillet over medium heat and add 1 tablespoon of olive oil. When the oil shimmers, place the marinated chicken in the skillet. Cook for 3 to 5 minutes until the bottom is golden brown. Flip the chicken pieces and lower the heat to medium-low. Continue cooking for another 3 to 5 minutes, or until the internal temperature reaches 165°F (75ºC). Remove from heat once cooked through.
  5. Rest and Cut: Transfer the cooked chicken to a cutting board and let it rest for 5 to 10 minutes to retain juices. After resting, dice the chicken into approximately ½-inch pieces, or alternatively slice against the grain or shred as preferred.
  6. Warm the Tortillas: Heat a pan over medium heat and toast tortillas for about 10 to 15 seconds on each side, until warm and slightly golden. This step enhances flavor and pliability for easier assembly.
  7. To Serve: Assemble the tacos by filling each warmed tortilla with diced chicken and pineapple salsa. Add any additional preferred toppings such as sour cream, avocado, or cheese, and serve immediately with lime wedges for an extra zesty kick.

Notes

  • Marinating the chicken for longer (up to 24 hours) will enhance flavor and tenderness.
  • Use corn tortillas for a gluten-free option.
  • The pineapple salsa can be made ahead of time and stored refrigerated for up to 2 days.
  • Adjust the jalapeño quantity to control the spiciness of the salsa.
  • Leftover chicken can be refrigerated for up to 3 days and repurposed in salads or wraps.

Find it online: https://cookedbysarah.com/chicken-tacos-with-pineapple-salsa-recipe/