Pineapple Chicken Tacos
These Pineapple Chicken Tacos feature marinated chicken and fresh pineapple salsa, all wrapped in warm tortillas.
Equipment
- Mixing bowl
- Skillet
Ingredients
For the Chicken Marinade
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- ¼ cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional, for heat)
For the Pineapple Salsa
- 1 cup fresh pineapple, diced
- ¼ cup cilantro, chopped
- 2 tablespoons lime juice
- ¼ teaspoon salt
For the Tacos
- 12 small corn or flour tortillas
- 1 tablespoon olive oil
- ½ cup shredded cabbage or slaw mix
- Optional toppings: avocado slices, sriracha mayo, lime wedges
Instructions
- In a mixing bowl, combine soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes. Add chicken and marinate for at least 30 minutes.
- Heat olive oil in a skillet over medium-high heat. Cook marinated chicken until fully cooked, about 10-15 minutes.
- In a separate bowl, mix pineapple, red bell pepper, red onion, cilantro, jalapeño, lime juice, and salt to prepare the salsa.
- Warm tortillas and fill each with chicken, cabbage, and pineapple salsa. Add optional toppings as desired.
Notes
You can adjust the heat by adding or omitting the red pepper flakes and jalapeño. Serve with lime wedges for extra flavor.