Description
These Chicken Tacos with Pineapple Salsa offer a vibrant and flavorful twist on traditional tacos. Tender marinated chicken breast is pan-seared to juicy perfection and paired with a refreshing, zesty pineapple salsa. Wrapped in warm tortillas, these tacos are a perfect quick and easy meal bursting with sweet, savory, and spicy flavors.
Ingredients
Scale
Chicken and 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
Toppings and Salsa
- 8 tortillas, flour or corn, 6-inch
- 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
Instructions
- Prepare Chicken: Cut each chicken breast horizontally to create two thinner cutlets, for a total of four pieces. Place each piece between two sheets of plastic or inside a large plastic bag and pound with a meat tenderizer until it’s an even ½-inch thickness. Repeat for all pieces and transfer them to a resealable plastic bag.
- Make Marinade and Marinate Chicken: In a small bowl, combine the lime zest, lime juice, honey, cumin, chili powder, paprika, kosher salt, onion powder, garlic powder, black pepper, oregano, cayenne (if using), and 2 tablespoons olive oil. Whisk thoroughly to blend all flavors. Pour the marinade over the chicken in the resealable bag, seal tightly, and massage the bag to coat the chicken evenly. Refrigerate and marinate for 20 to 60 minutes, or up to 24 hours for deeper flavor.
- Prepare Pineapple Salsa: In a medium bowl, mix together diced pineapple, tomato, red onion, minced jalapeño, lime zest, lime juice, and chopped cilantro. Toss gently until well combined. Cover the salsa and refrigerate until ready to serve.
- Cook Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat until shimmering. Add the marinated chicken pieces to the skillet. Cook for 3 to 5 minutes until the bottom is golden brown. Flip the chicken pieces, reduce heat to medium-low, and cook for an additional 3 to 5 minutes or until the thickest part reaches an internal temperature of 165°F (75°C).
- Rest and Slice Chicken: Transfer the cooked chicken to a cutting board and let it rest for 5 to 10 minutes to retain juices. After resting, dice the chicken into ½-inch pieces, slice against the grain, or shred according to your preference.
- Warm Tortillas: Place the tortillas on a heated pan over medium heat. Toast each side for about 10 to 15 seconds, or until they become lightly browned and pliable.
- Assemble and Serve Tacos: Fill each warmed tortilla with the cooked chicken, then top generously with the pineapple salsa. Add any additional desired toppings such as extra cilantro or lime wedges. Serve immediately and enjoy your flavorful chicken tacos.
Notes
- For a spicier salsa, add more jalapeño or include some of the seeds.
- Marinating the chicken for several hours or overnight enhances flavor and tenderness.
- You can use either flour or corn tortillas based on preference or dietary restrictions.
- Leftover chicken can be used for salads or wraps the next day.
- Ensure the internal chicken temperature reaches 165°F (75°C) for safe consumption.
