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 fresh, zesty pineapple salsa that brings a perfect balance of sweetness and spice. Ready in just 30 minutes, this recipe is ideal for a quick weeknight dinner or a festive gathering.
Ingredients
Scale
For the Chicken:
- 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
For the Tacos:
- 8 tortillas, flour or corn, 6-inch
For the Pineapple Salsa:
- 1 cup diced pineapple, ¼ inch dice
- 1 cup diced tomato, ¼ inch dice
- ¼ cup diced red onion, ¼ inch dice
- 1 teaspoon (10 ml) minced jalapeño
- 1 tablespoon (15 ml) lime juice, plus zest of 1 lime
- 1 tablespoon chopped cilantro
Instructions
- Flatten the Chicken: Cut each chicken breast horizontally to create two thinner cutlets, resulting in four pieces total. Place each piece between two sheets of plastic or inside a large plastic bag and pound using a meat tenderizer until an even thickness of ½ inch is achieved. Repeat for all pieces and transfer them to a resealable plastic bag.
- Marinate the Chicken: In a small bowl, whisk together lime zest, lime juice, honey, ground cumin, chili powder, paprika, kosher salt, onion powder, garlic powder, black pepper, dried oregano, cayenne pepper powder (if using), and 2 tablespoons of olive oil. Pour the marinade over the chicken in the resealable bag, seal tightly, and massage the bag to coat the chicken evenly. Refrigerate for 20 to 60 minutes, or up to 24 hours for enhanced flavor.
- Make the Pineapple Salsa: In a medium bowl, combine diced pineapple, diced tomato, diced red onion, minced jalapeño, lime zest, lime juice, and chopped cilantro. Toss gently to mix all ingredients well. Cover and refrigerate until ready to serve.
- Cook the Chicken: Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Add the marinated chicken pieces and cook uncovered for 3 to 5 minutes until the underside turns golden brown. Flip the chicken, reduce heat to medium-low, and continue cooking for another 3 to 5 minutes or until the internal temperature of the thickest part reaches 165°F (75°C).
- Rest and Cut Chicken: Transfer the cooked chicken to a cutting board and let it rest for 5 to 10 minutes. After resting, dice the chicken into ½-inch pieces, slice against the grain, or shred according to preference.
- Warm the Tortillas: Place the tortillas on a heated pan over medium heat. Toast each side for 10 to 15 seconds, or until lightly browned and pliable, ensuring they are warm and easy to fold.
- Assemble and Serve: Fill each warmed tortilla with the prepared chicken pieces, top generously with pineapple salsa, and add any additional desired toppings such as avocado, sour cream, or cheese. Serve immediately with lime wedges for extra brightness.
Notes
- For extra heat, add more jalapeño or a dash of cayenne to the salsa.
- Marinate the chicken up to 24 hours ahead for deeper flavor and tenderness.
- Use corn tortillas for a gluten-free option.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- To make it dairy-free, avoid adding cheese or sour cream toppings.
