Description
These Pineapple Chicken Tacos are a delicious and easy-to-make recipe that combines tender, spiced chicken with a sweet and tangy pineapple glaze and fresh pineapple salsa. Perfect for a flavorful weeknight dinner or a casual gathering, these tacos offer a delightful balance of savory, sweet, and spicy flavors.
Ingredients
Scale
Chicken & Seasoning
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for heat)
- 1/2 tsp salt
- 1/4 tsp black pepper
Pineapple Salsa
- 1 ripe pineapple, peeled, cored, and diced
- 1/2 red onion, finely diced
- 1 jalapeño, seeded and minced (optional, for heat)
- 1/2 cup chopped cilantro
- Juice of 1 lime
- 1/4 tsp salt
- 1/8 tsp black pepper
Pineapple Glaze
- 1/2 cup pineapple juice
- 1/4 cup brown sugar, packed
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp cornstarch
- 1/2 tsp ginger, grated
- 1 clove garlic, minced
Other
- 12 corn or flour tortillas (6-inch size)
- Optional toppings: shredded cabbage, avocado slices, sour cream, sriracha mayo, cotija cheese
Instructions
- Season the Chicken: In a large bowl, combine the cubed chicken with olive oil, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and black pepper. Toss well to ensure the chicken is evenly coated with the spices.
- Marinate (Optional): For the best flavor, let the chicken marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
- Combine Salsa Ingredients: In a medium bowl, combine the diced pineapple, red onion, jalapeño (if using), and chopped cilantro.
- Dress the Salsa: Add the lime juice, salt, and pepper to the bowl. Gently toss all the ingredients together until well combined. Taste and adjust seasoning as needed.
- Chill Salsa (Optional): For the best flavor, cover the salsa and refrigerate it for at least 30 minutes before serving.
- Combine Glaze Ingredients: In a small saucepan, whisk together the pineapple juice, brown sugar, soy sauce, rice vinegar, cornstarch, grated ginger, and minced garlic.
- Simmer the Glaze: Place the saucepan over medium heat and bring the mixture to a simmer, stirring constantly.
- Thicken the Glaze: Continue to simmer the glaze for about 3-5 minutes, or until it has thickened to a syrupy consistency. Remove from heat and set aside.
- Heat the Pan: Heat a large skillet or grill pan over medium-high heat. Add a tablespoon of olive oil to the pan.
- Cook the Chicken: Add the marinated chicken to the hot pan in a single layer. Avoid overcrowding the pan, cook in batches if needed.
- Sear the Chicken: Cook the chicken for about 3-4 minutes per side, or until it is cooked through and has a nice golden-brown sear. The internal temperature of the chicken should reach 165°F (74°C).
- Glaze the Chicken: Once the chicken is cooked through, pour the pineapple glaze over the chicken in the pan. Toss the chicken to coat it evenly with the glaze.
- Caramelize the Glaze: Continue to cook the chicken for another 1-2 minutes, or until the glaze has caramelized and become sticky. Be careful not to burn the glaze.
- Remove from Heat: Remove the chicken from the heat and set it aside.
- Warm Tortillas: Warm tortillas using your preferred method (skillet, microwave, or oven).
- Fill the Tortillas: Place a generous amount of the glazed pineapple chicken in the center of each warm tortilla.
- Top with Salsa: Top the chicken with a spoonful of the pineapple salsa.
- Add Optional Toppings: Add any optional toppings you like, such as shredded cabbage, avocado slices, sour cream, sriracha mayo, or cotija cheese.
- Serve Immediately: Serve the pineapple chicken tacos immediately and enjoy!
Notes
- Marinating the chicken for at least 30 minutes enhances the flavor but is optional for quicker preparation.
- You can adjust the heat by adding or omitting cayenne pepper and jalapeño.
- Use either corn or flour tortillas based on your preference.
- For gluten-free option, ensure the soy sauce is gluten-free or use tamari.
- Optional toppings like sour cream and cheese add richness but can be omitted for a lighter meal.
- Leftover chicken and salsa can be stored separately in the refrigerator for up to 3 days.
