How to Make Chicken Tacos with Pineapple Salsa - A Step-by-Step Guide

When it comes to quick and easy weeknight dinners, chicken tacos are always a crowd pleaser. And when you add a refreshing pineapple salsa on top, you take the flavor to a whole new level. This recipe for chicken tacos with pineapple salsa is not only delicious, but it's also incredibly simple to make.

The combination of savory, juicy chicken and sweet, tangy pineapple salsa is a match made in taco heaven. The tender, flavorful chicken pairs perfectly with the bright and zesty pineapp...

Read more Snack recipes

Ingredients

  • 1 cup tomatoes, seeded and diced
  • 1 medium red onion, diced, divided
  • 1 cup diced fresh pineapple
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • ½ teaspoon salt
  • ½ teaspoon white sugar
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch strips
  • 1 lime, juiced
  • 8 (7 inch) tortillas, or more as needed
  • 1 cup shredded lettuce
  • 8 dashes Sriracha sauce, or more to taste (Optional)

Information

  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Additional Time: 2 hrs
  • Total Time: 2 hrs 40 mins
  • Servings: 4
  • Yield: 4 servings

  • Combine tomatoes, 1/2 cup diced red onion, pineapple, and cilantro in a medium bowl. Add 1 tablespoon lime juice, salt, and sugar; toss to combine. Cover salsa with plastic wrap and place in the fridge for at least 2 hours.
  • Place the remaining red onion in the bowl of a small food processor. Add juice of one lime and process until finely ground, about 3 minutes.
  • Place chicken strips into a shallow dish. Slather onion mixture over the chicken, and refrigerate for at least 2 hours.
  • Preheat an outdoor grill to high heat, about 400 degrees F (200 degrees C). Lightly oil the grill.
  • Cook until chicken is no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate.
  • Lightly brown the tortillas on the grill for 30 seconds to 1 minute. Drain the salsa.
  • Thinly slice the chicken, against the grain. Lay tortillas out on plates, top with lettuce, chicken, pineapple salsa, and Sriracha sauce.
  • Nutrition

    299 cal.

    • Total Fat: 5g
    • Saturated Fat: 1g
    • Cholesterol: 65mg
    • Sodium: 491mg
    • Total Carbohydrate: 38g
    • Dietary Fiber: 6g
    • Total Sugars: 8g
    • Protein: 28g
    • Vitamin C: 34mg
    • Calcium: 82mg
    • Iron: 2mg
    • Potassium: 533mg