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Pineapple Chicken Tacos Recipe

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★★★★★

4.4 from 84 reviews

These Pineapple Chicken Tacos combine tender, marinated chicken with a fresh and zesty pineapple salsa for a vibrant, easy-to-make meal. Perfectly cooked in a skillet and served with warm tortillas and crisp slaw, these tacos deliver a delightful balance of sweet, savory, and spicy flavors in every bite.

Ingredients

Scale

For the Chicken Marinade

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional, for heat)

For the Pineapple Salsa

  • 1 cup fresh pineapple, diced
  • 1/2 red bell pepper, diced
  • 1/4 red onion, finely diced
  • 1/4 cup cilantro, chopped
  • 1 jalapeño, seeded and minced (optional, for heat)
  • 2 tablespoons lime juice
  • 1/4 teaspoon salt

For the Tacos

  • 12 small corn or flour tortillas
  • 1 tablespoon olive oil
  • 1/2 cup shredded cabbage or slaw mix
  • Optional toppings: avocado slices, sriracha mayo, lime wedges

Instructions

  1. Marinate the Chicken: In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic, and red pepper flakes if using. Add the cubed chicken to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 30 minutes or up to 4 hours to allow the flavors to meld.
  2. Prepare the Pineapple Salsa: While the chicken marinates, combine the diced pineapple, red bell pepper, red onion, and cilantro in a separate bowl. Add the minced jalapeño if using, then pour in the lime juice and sprinkle with salt. Toss all ingredients until evenly mixed. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to use.
  3. Cook the Chicken: Heat olive oil in a large skillet or wok over medium-high heat. Remove the chicken from the marinade and let excess drip off; discard the marinade. Add chicken to the hot skillet in a single layer. Cook for 5 to 7 minutes, turning occasionally, until the chicken is fully cooked through and lightly browned. Ensure the internal temperature reaches 165°F (74°C). Remove from heat and set aside.
  4. Warm the Tortillas: Warm tortillas using your preferred method: in a dry skillet for about 30 seconds per side, in the microwave wrapped in a damp paper towel for 30 to 60 seconds, or directly over a gas flame for a few seconds per side. Keep tortillas warm wrapped in a clean kitchen towel until assembly.
  5. Assemble the Tacos: Lay out warmed tortillas and add a spoonful of shredded cabbage or slaw mix to each. Top with the cooked chicken pieces followed by a generous scoop of pineapple salsa. Finish with any optional toppings like avocado slices, a drizzle of sriracha mayo, or a squeeze of fresh lime juice. Fold tacos and serve immediately for the best flavor and texture.

Notes

  • Marinating the chicken longer (up to 4 hours) will deepen the flavor and tenderize the meat.
  • Adjust the amount of red pepper flakes and jalapeño to control spice level to your preference.
  • For gluten-free tacos, use corn tortillas and ensure the soy sauce is tamari or gluten-free certified.
  • This recipe works well with either chicken breasts or thighs—thighs will be more tender and juicy.
  • Sriracha mayo can be easily made by mixing mayonnaise with sriracha sauce to taste.
  • Leftover pineapple salsa can be stored in the fridge for up to 2 days and used as a topping for other dishes.

Keywords: pineapple chicken tacos, chicken tacos, pineapple salsa, easy taco recipe, skillet chicken, fresh salsa

Find it online: https://foodiecara.com/pineapple-chicken-tacos-recipe/