Description
Delight in Pineapple Chicken Tacos that combine juicy chicken and sweet pineapple for an unforgettable meal.
Ingredients
Scale
- 2 pieces Chicken Breasts
- 1/4 cup Soy Sauce
- 2 tablespoons Honey
- 2 tablespoons Rice Vinegar
- 1 tablespoon Sesame Oil
- 1 tablespoon Fresh Ginger
- 2 cloves Garlic
- 1/2 teaspoon Red Pepper Flakes
- 1 cup Fresh Pineapple
- 1 piece Red Bell Pepper
- 1/2 cup Red Onion
- 1/4 cup Cilantro
- 1 piece Jalapeño
- 2 tablespoons Lime Juice
- to taste Salt
- 8 pieces Tortillas (Corn/Flour)
- 1 tablespoon Olive Oil
- 1 cup Shredded Cabbage or Slaw Mix
- to taste Optional Toppings
Instructions
- In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes. Add the chicken breasts, coating them well, and refrigerate for 30 minutes up to 4 hours for maximum flavor.
- While the chicken marinates, mix fresh pineapple, red bell pepper, red onion, cilantro, jalapeño, lime juice, and salt in a bowl. Combine well and refrigerate.
- Heat a splash of olive oil in a skillet over medium heat. Remove excess marinade from the chicken and cook for 5-7 minutes, until browned and reaches an internal temperature of 165°F (74°C). Set aside.
- Heat the tortillas on a skillet, in the microwave, or over an open flame until warm and pliable.
- Layer the warm tortillas with shredded cabbage or slaw, followed by the cooked chicken and generous scoops of pineapple salsa. Add any optional toppings before serving.
Notes
- Substitute chicken with tofu for a vegetarian option.
- Add tamari for gluten-free.
- Maple syrup can be a vegan alternative for honey.
- Use apple cider vinegar if rice vinegar is unavailable.
- Ground ginger can substitute fresh ginger.
- Use green onions for a milder taste instead of red onion.
- Omit jalapeño for less spiciness.
- Use lemon juice as an alternative to lime juice.
- Omit or replace cilantro for a cilantro-free option.
- Use lettuce or omit cabbage/slaw as desired.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 12 g
- Sodium: 500 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg