Juicy Pineapple Chicken Tacos: Best Weeknight Meal

These juicy pineapple chicken tacos are the perfect weeknight meal, combining savory marinated chicken with a fresh, tangy salsa.

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Prep Time 30

Cook Time 10

Total Time 1 10

Servings: 8 tacos

Course: Main Course

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Notes

Ingredients

450 g Boneless, skinless chicken breasts, cut into 1-inch cubes
60 ml Soy sauce Use tamari for a gluten-free version
30 g Honey
30 ml Rice vinegar
30 ml Sesame oil
15 g Fresh ginger, grated
2 cloves Garlic, minced
0.5 tsp Red pepper flakes optional
150 g Fresh pineapple, diced
1 medium Red bell pepper, diced
0.5 medium Red onion, finely diced
60 g Cilantro, chopped
15 g Jalapeño, seeded and minced optional
30 ml Lime juice
0.5 tsp Salt
15 ml Olive oil
8 small Corn or flour tortillas
120 g Shredded cabbage or slaw mix

Equipment

Skillet
Mixing Bowl

Method

Marinate the chicken cubes in a savory blend of soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, and optional red pepper flakes. Cover and chill for at least 30 minutes.
Mix the fresh pineapple, diced red bell pepper, finely diced red onion, chopped cilantro, optional jalapeño, lime juice, and salt. Toss gently and refrigerate until ready to serve.
Sear the chicken in a hot skillet with olive oil. Cook in a single layer for 5-7 minutes until golden brown and cooked through.
Warm your tortillas using your preferred method – a quick toast in a dry skillet, a brief microwave session, or a gentle char over an open flame.
Assemble your tacos by laying a warm tortilla flat, adding a bed of crisp shredded cabbage, topping with the succulent chicken, and spooning on the sweet and tangy pineapple salsa.

Notes

These tacos are perfect for any weeknight dinner. Feel free to customize the salsa with your favorite ingredients or adjust the heat level by adding more jalapeño.