Can I grill the chicken instead of cooking it in a skillet?

Absolutely! Grilling adds a wonderful smoky flavor that works perfectly with these tacos. Grill over medium-high heat for about 4-5 minutes per side, or until the internal temperature reaches 165°F (75°C).

What can I substitute for pineapple if I don't have any?

Mango makes an excellent substitute with its similar sweet-tangy profile. You could also use peaches in summer or even orange segments in a pinch. Each will bring a different but complementary sweetness to balance the spiced chicken.

How can I make these tacos gluten-free?

Simply use corn tortillas instead of flour tortillas. Just be sure to check that they're certified gluten-free, as some brands may have cross-contamination. The rest of the recipe is naturally gluten-free!

Can I make this recipe less spicy for my kids?

Definitely! Omit the cayenne pepper from the marinade and either skip the jalapeño in the salsa or scrape out all seeds and ribs before mincing. You can always serve hot sauce on the side for adults who want more heat.

Chicken Tacos with Pineapple Salsa Recipe

Name: Chicken Tacos with Pineapple Salsa Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mexican-inspired
Ingredients: 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; 8 tortillas, flour or corn, 6-inch; 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

Description

These vibrant Chicken Tacos with Pineapple Salsa are packed with juicy, flavorful chicken seasoned with spices and fresh lime, then topped with a refreshing and zesty pineapple salsa. Perfect for a quick and delicious meal, these tacos feature a delightful balance of savory and sweet, making them an irresistible main course for any occasion.

Ingredients

Units Scale

Chicken Tacos

1 1/2 pounds (681 g) boneless skinless chicken breast
2 tablespoons (30 ml) lime juice, plus zest of 1 lime
2 teaspoons (5 ml) honey
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
3/4 teaspoon paprika, sweet or smoked
3/4 teaspoon (4 g) kosher salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon dried oregano
1/4 teaspoon cayenne pepper powder, optional
3 tablespoons (45 ml) olive oil, divided
8 tortillas, flour or corn, 6-inch

Pineapple Salsa

1 cup diced pineapple, 1/4″ dice
1 cup diced tomato, 1/4″ dice
1/4 cup diced red onion, 1/4″ dice
1 teaspoon (10 ml) minced jalapeño
1 tablespoon (15 ml) lime juice, plus zest of 1 lime
1 tablespoon chopped cilantro

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Instructions

Flatten the Chicken – Cut each chicken breast horizontally to create two thinner cutlets, for a total of four pieces. Place a piece between two sheets of plastic or inside a large plastic bag and pound with a meat tenderizer until it’s an even ½-inch thickness. Repeat for all pieces and transfer to a resealable plastic bag.
Marinate the Chicken – In a small bowl, combine the lime zest, lime juice, honey, cumin, chili powder, paprika, salt, onion powder, garlic powder, black pepper, oregano, cayenne (if using), and 2 tablespoons olive oil. Whisk to blend. Pour over the chicken in the resealable bag, seal, and massage to coat. Marinate in the refrigerator for 20 to 60 minutes or up to 24 hours.
Make the Pineapple Salsa – In a medium bowl, mix together diced pineapple, tomato, red onion, minced jalapeño, lime zest, lime juice, and chopped cilantro. Toss gently to combine, cover, and refrigerate until ready to serve.
Cook the Chicken – Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Add the chicken pieces and cook for 3 to 5 minutes, or until golden brown. Flip, reduce heat to medium-low, and cook for 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. Let it rest for 5 to 10 minutes, then dice into ½-inch pieces, slice against the grain, or shred as preferred.
Warm the Tortillas – Place tortillas on a heated pan over medium heat. Toast each side for about 10 to 15 seconds, or until lightly browned and pliable.
Assemble and Serve – Fill the warmed tortillas with chicken, top generously with pineapple salsa, and add any desired toppings. Serve immediately with lime wedges, if desired.

Notes

Marinate the chicken overnight for deeper flavor.
Adjust cayenne pepper for more or less heat, or omit for a milder taco.
For crispier tortillas, briefly grill or toast them.
Customize with your favorite toppings like avocado, cheese, or lettuce.
The pineapple salsa can be made ahead of time and kept chilled.

Nutrition

Serving Size: 1 taco
Calories: 270
Sugar: 4g
Sodium: 420mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 7.5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 18g
Cholesterol: 40mg