Pineapple Chicken Tacos
Bright, juicy pineapple paired with savory grilled chicken wrapped in warm tortillas — perfect for any season.
Ingredients
Main Ingredients
- 2 pieces chicken breasts Boneless, skinless
- 1 cup fresh pineapple, diced Use ripe but firm pineapple for best texture
- ¼ cup red onion, diced
- ¼ cup cilantro, chopped
- 1 piece lime, juiced
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- to taste Salt and pepper
- 6 pieces Corn or flour tortillas
Instructions
Grilling the Chicken
- Preheat the grill to medium-high heat.
- Season the chicken breasts with salt and pepper, then grill for about 6–7 minutes on each side, or until fully cooked.
- Remove the chicken from the grill, let it rest for a few minutes, then slice it into strips.
Making the Salsa
- In a bowl, mix the diced pineapple, red onion, cilantro, lime juice, chili powder, garlic powder, salt, and pepper.
- Let the salsa sit for 10–15 minutes to let the flavors meld.
Warming the Tortillas
- Warm the tortillas on the grill for about 1 minute on each side.
Assembling the Tacos
- Assemble the tacos by placing the grilled chicken and pineapple salsa in the tortillas.
- Layer for texture — start with chicken, then add salsa, and finish with a sprinkle of cilantro and a squeeze of lime.
Serving
- Serve immediately and enjoy a taste of the tropics.
Notes
For spicier tacos, add a pinch of cayenne or a diced jalapeño to the pineapple salsa. Store leftovers properly: cooked chicken lasts 3–4 days, and fresh salsa 2–3 days. Make the pineapple salsa a few hours in advance for best flavor.