Pineapple Chicken Tacos (Printable Version)
Juicy spiced chicken meets sweet pineapple salsa in soft warm tortillas
# What You Need:
→ Chicken & Marinade
01 - 1.1 lbs boneless skinless chicken thighs, cut into bite-sized pieces
02 - 2 tbsp olive oil
03 - 2 tbsp freshly squeezed lime juice
04 - 1 clove garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - ½ tsp chili powder
08 - ½ tsp salt
09 - ¼ tsp black pepper
→ Pineapple Salsa
10 - 1 cup fresh pineapple, diced
11 - ½ small red onion, finely chopped
12 - 1 small jalapeño, seeded and minced
13 - ¼ cup fresh cilantro, chopped
14 - 2 tbsp lime juice
15 - Pinch of salt
→ To Serve
16 - 8 small corn or flour tortillas, warmed
17 - 1 avocado, sliced
18 - Extra cilantro leaves
19 - Lime wedges
# How-To Steps:
01 - Combine olive oil, lime juice, garlic, cumin, smoked paprika, chili powder, salt, and black pepper in a medium bowl. Add chicken pieces and toss thoroughly to coat. Let marinate for at least 15 minutes while preparing the salsa.
02 - Mix diced pineapple, red onion, jalapeño, cilantro, lime juice, and a pinch of salt in a bowl. Stir to combine and set aside at room temperature to allow flavors to meld.
03 - Heat a large skillet over medium-high heat. Add marinated chicken and cook for 6 to 8 minutes, stirring occasionally, until chicken is cooked through and lightly browned on all sides.
04 - Heat tortillas in a dry skillet over medium heat for about 30 seconds per side until warm and pliable, or microwave in batches of 4 wrapped in a damp paper towel for 20 seconds.
05 - Place cooked chicken on each warmed tortilla. Top generously with pineapple salsa and arrange avocado slices on top. Garnish with additional cilantro leaves if desired and serve with lime wedges for squeezing.
# Helpful Tips:
01 -
- The marinade comes together in seconds but transforms plain chicken into something that tastes like it simmered for hours
- That pineapple salsa creates this bright juicy contrast that makes every bite feel like a little celebration
02 -
- I once skipped the marinade time because I was in a rush, and the difference was noticeable enough that I have never done it again
- Letting the chicken sit in the hot pan without constantly moving it creates those little caramelized bits that make it taste grilled
03 -
- Pat the chicken dry with paper towels before adding it to the marinade, or the spices will slide right off instead of sticking
- If your jalapeño seems mild, leave a few seeds in the salsa for that extra kick that sneaks up on you