Description
These Pineapple Chicken Tacos are a delightful fusion of sweet and savory flavors, featuring tender chicken cubes marinated and seared to perfection, glazed with a sticky pineapple sauce, and topped with a refreshing pineapple salsa. Easy to prepare and perfect for a crowd, these tacos bring a tropical twist to your dinner table.
Ingredients
Scale
Chicken and Seasoning
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for heat)
- 1/2 tsp salt
- 1/4 tsp black pepper
Pineapple Salsa
- 1 ripe pineapple, peeled, cored, and diced
- 1/2 red onion, finely diced
- 1 jalapeño, seeded and minced (optional, for heat)
- 1/2 cup chopped cilantro
- Juice of 1 lime
- 1/4 tsp salt
- 1/8 tsp black pepper
Pineapple Glaze
- 1/2 cup pineapple juice
- 1/4 cup brown sugar, packed
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp cornstarch
- 1/2 tsp ginger, grated
- 1 clove garlic, minced
Assembly
- 12 corn or flour tortillas (6-inch size)
- Optional toppings: shredded cabbage, avocado slices, sour cream, sriracha mayo, cotija cheese
Instructions
- Season the Chicken: In a large bowl, combine the cubed chicken with olive oil, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and black pepper. Toss well to ensure even coating.
- Marinate (Optional): Refrigerate the seasoned chicken for at least 30 minutes up to 2 hours to deepen flavor.
- Combine Salsa Ingredients: Mix diced pineapple, red onion, jalapeño (if using), and chopped cilantro in a medium bowl.
- Dress the Salsa: Add lime juice, salt, and black pepper; gently toss to combine and adjust seasoning if needed.
- Chill Salsa (Optional): Refrigerate the salsa for at least 30 minutes to let flavors meld.
- Combine Glaze Ingredients: In a small saucepan, whisk pineapple juice, brown sugar, soy sauce, rice vinegar, cornstarch, grated ginger, and minced garlic until smooth.
- Simmer the Glaze: Heat the saucepan over medium heat, stirring constantly until the mixture begins to simmer.
- Thicken the Glaze: Continue simmering 3-5 minutes until glaze thickens to a syrupy consistency; remove from heat.
- Heat the Pan: Warm a large skillet or grill pan over medium-high heat and add 1 tablespoon of olive oil.
- Cook the Chicken: Add marinated chicken in a single layer without overcrowding; cook in batches if needed.
- Sear the Chicken: Cook chicken 3-4 minutes per side until cooked through and golden brown; internal temp should be 165°F (74°C).
- Glaze the Chicken: Pour the thickened pineapple glaze over the chicken; toss to evenly coat.
- Caramelize the Glaze: Continue cooking 1-2 minutes until glaze is sticky and caramelized, taking care not to burn.
- Remove from Heat: Take the chicken off the heat and set aside.
- Warm Tortillas: Warm tortillas by skillet, microwave, or oven according to preference.
- Fill the Tortillas: Place a generous portion of glazed pineapple chicken in the center of each warm tortilla.
- Top with Salsa: Spoon pineapple salsa over the chicken filling.
- Add Optional Toppings: Add shredded cabbage, avocado slices, sour cream, sriracha mayo, or cotija cheese as desired.
- Serve Immediately: Enjoy these flavorful pineapple chicken tacos fresh and warm.
Notes
- For a spicier kick, keep the jalapeño seeds and increase cayenne pepper.
- Marinating the chicken is optional but recommended for deeper flavor.
- Use corn tortillas for a gluten-free option.
- Leftover glaze can be stored in the fridge for up to 3 days.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
