Description
This vibrant Chicken Tacos with Pineapple Salsa recipe combines tender, marinated chicken breast cooked to perfection with a fresh, tangy pineapple salsa. Ready in just 30 minutes, these tacos offer a delightful balance of savory, sweet, and spicy flavors, making them perfect for a quick weeknight dinner or casual gathering.
Ingredients
Scale
Chicken and Marinade
- 1 ½ pounds (681 g) boneless skinless chicken breast
- 2 tablespoons (30 ml) lime juice, plus zest of 1 lime
- 2 teaspoons (5 ml) honey
- 1 ½ teaspoons ground cumin
- 1 teaspoon chili powder
- ¾ teaspoon paprika, sweet or smoked
- ¾ teaspoon (4 g) 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 (45 ml) olive oil, divided
Salsa
- 1 cup diced pineapple, ¼” dice
- 1 cup diced tomato, ¼” dice
- ¼ cup diced red onion, ¼” dice
- 1 teaspoon (10 ml) minced jalapeño
- 1 tablespoon (15 ml) lime juice, plus zest of 1 lime
- 1 tablespoon chopped cilantro
Other
- 8 tortillas, flour or corn, 6-inch
Instructions
- Flatten the Chicken: Cut each chicken breast horizontally to create two thinner cutlets, totaling four pieces. Place one piece between two sheets of plastic or inside a large plastic bag and pound with a meat tenderizer until it reaches an even ½-inch thickness. Repeat for all pieces. Transfer the flattened chicken to a resealable plastic bag.
- Marinate the Chicken: In a small bowl, whisk together lime zest, lime juice, honey, cumin, chili powder, paprika, salt, onion powder, garlic powder, black pepper, oregano, cayenne pepper (if using), and 2 tablespoons of olive oil. Pour this marinade over the chicken in the plastic bag, seal it, and massage to coat all pieces evenly. Refrigerate to marinate for 20 to 60 minutes, or up to 24 hours for enhanced flavor.
- Make the Pineapple Salsa: In a medium bowl, combine diced pineapple, tomato, red onion, minced jalapeño, lime zest, lime juice, and chopped cilantro. Toss gently to mix well. Cover and refrigerate the salsa until ready to serve to allow flavors to meld.
- Cook the Chicken: Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Add the marinated chicken pieces and cook for 3 to 5 minutes on one side until golden brown. Flip the chicken, reduce heat to medium-low, and cook another 3 to 5 minutes until the thickest part reaches an internal temperature of 165°F (75°C).
- Rest and Cut Chicken: Transfer cooked chicken to a cutting board and let it rest for 5 to 10 minutes to retain juices. Then dice into ½-inch pieces, slice against the grain, or shred according to your preference.
- Warm the Tortillas: Place tortillas on a heated pan over medium heat and toast each side for approximately 10 to 15 seconds until lightly browned and pliable, making them easier to fold.
- Assemble and Serve: Fill each warmed tortilla with cooked chicken and top generously with the pineapple salsa. Add any additional desired toppings, serve immediately, and optionally garnish with lime wedges for extra zest.
Notes
- Marinate the chicken longer for deeper flavor infusion; up to 24 hours is ideal.
- If you prefer spicier salsa, increase the jalapeño quantity or leave some seeds in.
- Use corn tortillas for a gluten-free alternative.
- For a smoky flavor, use smoked paprika in the marinade.
- Leftover chicken works great for salads or wraps the next day.
- Ensure chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
