Description
These Chicken Tacos with Pineapple Salsa combine tender marinated chicken cutlets cooked to juicy perfection with a refreshing homemade pineapple salsa. Ready in just 30 minutes, this vibrant recipe is perfect for a quick weeknight dinner or casual gathering, offering a delightful balance of smoky, sweet, and tangy flavors wrapped in warm tortillas.
Ingredients
Scale
For the 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
- 2 tablespoons (30 ml) olive oil
For Cooking Chicken
- 1 tablespoon (15 ml) olive oil
For the 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
For Serving
- 8 tortillas, flour or corn, 6-inch
- Additional lime wedges, optional
Instructions
- Flatten the Chicken: Cut each chicken breast horizontally to create two thinner cutlets, resulting in four pieces total. Place a piece between two sheets of plastic or inside a large plastic bag and gently pound with a meat tenderizer until it’s an even ½-inch thickness. Repeat with all pieces and transfer 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 (if using), and 2 tablespoons olive oil. Pour this marinade over the chicken in the resealable bag, seal it tightly, and massage the contents to coat the chicken evenly. Refrigerate and marinate for at least 20 minutes up to 24 hours.
- Make the Pineapple Salsa: In a medium bowl, combine diced pineapple, tomato, red onion, minced jalapeño, lime zest, lime juice, and chopped cilantro. Toss gently to mix everything well. Cover and refrigerate the salsa until ready to serve.
- Cook the Chicken: Heat 1 tablespoon olive oil in a large skillet over medium heat until it shimmers. Add the marinated chicken pieces and cook undisturbed for 3 to 5 minutes until the underside is golden brown. Flip the pieces, reduce the 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 the cooked chicken to a cutting board and let it rest for 5 to 10 minutes to retain juices. Then, dice into ½-inch pieces, slice against the grain, or shred as preferred for your tacos.
- Warm the Tortillas: Place the tortillas on a heated pan over medium heat and toast each side for 10 to 15 seconds until lightly browned and pliable, making them perfect for folding.
- Assemble and Serve: Fill each warmed tortilla with cooked chicken and top generously with pineapple salsa. Add any additional desired toppings and serve immediately, optionally with lime wedges for extra brightness.
Notes
- Marinating the chicken for longer than 20 minutes improves flavor and tenderness.
- You can use either flour or corn tortillas according to preference or dietary needs.
- Adjust the jalapeño amount in the salsa to control the heat level.
- Leftover chicken can be refrigerated up to 3 days and reused in salads or wraps.
- To save time, prepare salsa while the chicken marinates.
