Description
These flavorful Chicken Tacos with Pineapple Salsa combine tender, spiced chicken with a fresh, tangy pineapple salsa for a delicious and vibrant Mexican-inspired meal. Perfectly grilled on the stovetop and served with warm tortillas, these tacos are an easy, crowd-pleasing dish that balances savory and sweet flavors.
Ingredients
Scale
For the Chicken
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 small corn or flour tortillas
- 1 cup shredded lettuce or cabbage (optional)
- Lime wedges (for serving)
For the Pineapple Salsa
- 1 1/2 cups fresh pineapple, diced
- 1/4 cup red onion, finely chopped
- 1 small jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
Instructions
- Prepare the spice mix and chicken: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Rub this spice mixture evenly over the boneless, skinless chicken breasts or thighs for full flavor coverage.
- Cook the chicken: Heat 1 tablespoon of olive oil in a skillet over medium heat. Place the seasoned chicken into the hot skillet and cook for 5 to 6 minutes on each side. Ensure the chicken is cooked through, reaching an internal temperature of 165°F (74°C). Remove from heat and let the chicken rest for 5 minutes to retain juices before slicing or shredding.
- Make the pineapple salsa: While the chicken is cooking, combine diced fresh pineapple, finely chopped red onion, minced jalapeño, chopped cilantro, lime juice, and a pinch of salt in a medium bowl. Stir well to meld the flavors. This salsa can also be prepared a few hours ahead to deepen the taste.
- Warm the tortillas: Heat the tortillas in a dry skillet over low heat for a few seconds on each side or warm them in the microwave until soft and pliable, making them easier to fold without cracking.
- Assemble the tacos: Place sliced or shredded chicken onto each tortilla. Top with a generous spoonful of pineapple salsa and, if desired, add shredded lettuce or cabbage for crunch. Serve with lime wedges on the side for an extra burst of citrus.
Notes
- For an extra smoky flavor, grill the chicken instead of cooking it on the stovetop.
- The pineapple salsa can be made ahead and refrigerated to let the flavors fully develop.
- Add sliced avocado or a drizzle of sour cream to the tacos for creaminess and extra richness.
