Description
Pineapple Chicken Tacos with fresh salsa
Ingredients
Scale
- 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)
- 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
- 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
- In a bowl, combine soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes.
- Add chicken cubes to the marinade. Mix well and let it marinate for at least 30 minutes.
- Prepare the pineapple salsa by mixing pineapple, red bell pepper, red onion, cilantro, jalapeño, lime juice, and salt in a bowl.
- Heat olive oil in a skillet over medium heat. Cook the marinated chicken for 6-8 minutes, or until fully cooked.
- Warm the tortillas in a separate pan or microwave.
- Assemble the tacos by adding chicken and shredded cabbage to each tortilla.
- Top with pineapple salsa and optional toppings.
- Serve immediately.
Notes
- Adjust spice level by adding more or less jalapeño.
- Use fresh pineapple for better flavor.
- Can substitute chicken with tofu for a vegetarian option.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilling or Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 400
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Pineapple Chicken Tacos, Chicken Tacos, Pineapple Salsa, Taco Recipe