Description
This Chicken Tacos with Pineapple Salsa recipe offers a vibrant, flavorful meal featuring juicy, marinated chicken breast cooked to perfection in a skillet, paired with a fresh, tangy pineapple salsa. Ready in just 30 minutes, these tacos are perfect for a quick weeknight dinner or a casual gathering, delivering a delicious balance of spicy, sweet, and zesty flavors wrapped in warm tortillas.
Ingredients
Scale
Chicken Marinade
- 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
Pineapple Salsa
- 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
Additional
- 8 tortillas, flour or corn, 6-inch
Instructions
- Flatten the Chicken: Cut each chicken breast horizontally to create two thinner cutlets, yielding four pieces total. Place each piece between two sheets of plastic or inside a large plastic bag and pound with a meat tenderizer until evenly ½-inch thick. Repeat for all pieces and transfer to a resealable plastic bag.
- Marinate the Chicken: In a small bowl, combine lime zest, lime juice, honey, cumin, chili powder, paprika, kosher salt, onion powder, garlic powder, black pepper, oregano, optional cayenne, and 2 tablespoons olive oil. Whisk well. Pour marinade over chicken in the plastic bag, seal, and massage to coat thoroughly. Refrigerate for 20 to 60 minutes or up to 24 hours for best flavor.
- Make the Pineapple Salsa: Mix diced pineapple, tomato, red onion, minced jalapeño, lime zest, lime juice, and chopped cilantro in a medium bowl. Toss gently to combine, cover, and refrigerate until serving.
- Cook the Chicken: Heat remaining 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Add chicken and cook 3 to 5 minutes until golden brown. Flip pieces, reduce heat to medium-low, and cook another 3 to 5 minutes until the thickest part reaches 165°F (75°C) internal temperature.
- Rest and Cut Chicken: Transfer chicken to a cutting board and rest 5 to 10 minutes. 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 about 10 to 15 seconds until lightly browned and pliable.
- Assemble and Serve: Fill warmed tortillas with cooked chicken, top generously with pineapple salsa, and add desired toppings. Serve immediately with lime wedges if desired.
Notes
- Marinating the chicken longer intensifies the flavors and tenderizes the meat.
- Adjust cayenne pepper amount to control spiciness.
- Use corn tortillas for a gluten-free option.
- Leftover pineapple salsa can be refrigerated for up to 2 days.
- Ensure chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
