Pineapple Chicken Tacos
Enjoy a tropical twist on taco night with these Pineapple Chicken Tacos! Juicy marinated chicken paired with sweet pineapple in soft tortillas creates a delicious balance of savory and sweet flavors.
Ingredients
- 1 lb boneless, skinless chicken thighs, (marinated)
- 1 cup fresh pineapple (cubed)
- 8 small tortillas (flour or corn)
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tbsp lime juice
- 1 jalapeño (sliced, optional)
- 1 avocado (sliced, optional)
- ¼ cup red onion (diced)
- ¼ cup fresh cilantro (chopped)
Instructions
Marinate the Chicken:
- In a bowl, mix chili powder, cumin, paprika, and lime juice. Coat the chicken thoroughly and let it marinate for at least 4 hours or overnight.
Prepare the Pineapple:
- Cut the pineapple into cubes. If desired, marinate in lime juice and a pinch of spices for extra flavor.
Cook the Chicken:
- Grill or bake the chicken until fully cooked, about 6-8 minutes per side. Let it rest, then slice or shred.
Warm the Tortillas:
- Heat tortillas in a skillet or on a grill until slightly charred.
Assemble the Tacos:
- Layer tortillas with sliced avocado, grilled chicken, pineapple cubes, red onion, jalapeño, and cilantro.
Serve and Enjoy:
- Garnish with extra lime juice and serve immediately.
Notes
- For a spicier kick, add extra jalapeños or a drizzle of hot sauce.
- Use grilled portobello mushrooms or marinated tofu for a vegan version.
- Store leftovers in airtight containers for up to 3 days. Reheat gently in a skillet for the best texture.
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