Best 3 Chicken Tacos With Pineapple Salsa Recipes

Tantalize your taste buds with a culinary journey to Mexico, where flavors dance and spices ignite the senses. Embark on a delectable adventure with our chicken tacos, a symphony of textures and tastes that will leave you craving for more. Succulent chicken, marinated in a blend of aromatic herbs and spices, is grilled to perfection, delivering a smoky, charred exterior and a tender, juicy interior. Nestled in warm corn tortillas, these tacos become a canvas for a vibrant array of toppings.

Pineapple salsa, a tropical twist on a classic condiment, adds a burst of sweetness and acidity, perfectly complementing the savory chicken. Made with fresh pineapple, red onion, cilantro, and a hint of jalapeño, this salsa brings a refreshing balance to the dish. Avocado crema, a creamy and tangy sauce, adds a touch of richness and smoothness, while pickled red onions lend a delightful crunch and tang. Top it all off with crumbled cotija cheese, a salty and slightly tangy cheese that adds an extra layer of flavor and texture.

These chicken tacos are not just a meal; they are an experience. Each bite is an explosion of flavors, textures, and aromas that will transport you to the bustling streets of Mexico. So gather your friends and family, set the table, and prepare to embark on a culinary adventure that will leave you satisfied and craving for more.

Let's cook with our recipes!

CHICKEN TACOS WITH PINEAPPLE SALSA RECIPE BY TASTY

Chicken Tacos With Pineapple Salsa Recipe by Tasty image

Here's what you need: fresh pineapple, diced tomato, orange bell pepper, fresh cilantro, red onion, jalapeño, fresh lime juice, kosher salt, freshly ground black pepper, sour cream, corn tortillas, shredded red cabbage, Freshness Guaranteed Antibiotic Free Rotisserie Chicken, avocados

Provided by Walmart

Categories Lunch

Time 30m

Yield 8 tacos

Number Of Ingredients 14

Ingredients

1 cup fresh pineapple, diced
1 cup diced tomato, core and pulp removed before dicing
1 cup orange bell pepper
⅓ cup fresh cilantro, chopped
¼ cup red onion, chopped
1 jalapeño, optional, diced
3 tablespoons fresh lime juice
¼ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper
½ cup sour cream
8 corn tortillas, warmed
2 cups shredded red cabbage
1 packet Freshness Guaranteed Antibiotic Free Rotisserie Chicken
2 avocados, peeled, pitted, halved, and sliced into ¼-inch thick half-moons

Steps:

Make the pineapple salsa: In a medium bowl, combine the pineapple, tomatoes, bell pepper, cilantro, red onion, jalapeño (if using), lime juice, salt, and pepper.
Drain the excess liquid from the salsa, then season with more salt to taste. Extra salsa will keep in an airtight container in the refrigerator for up to 3 days.
Assemble the tacos: Spread 1 tablespoon of sour cream evenly over a warm tortilla. Layer on ¼ cup red cabbage, 2 ounces Freshness Guaranteed NAE Shredded Rotisserie Chicken, 2-3 slices of avocado, and top with 2-3 tablespoons pineapple salsa. Repeat to make the remaining tacos.
Enjoy!

Nutrition Facts : Calories 252 calories, Carbohydrate 25 grams, Fat 11 grams, Fiber 6 grams, Protein 14 grams, Sugar 7 grams

CHICKEN TACOS WITH PINEAPPLE SALSA

Chicken Tacos with Pineapple Salsa image

These chicken tacos with homemade pineapple salsa are quickly assembled once you've marinated the chicken. The actual grill time is only about 6 minutes.

Provided by Bren

Categories World Cuisine Recipes Latin American Mexican

Time 2h40m

Yield 4

Number Of Ingredients 12

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

Steps:

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 Facts : Calories 298.5 calories, Carbohydrate 38 g, Cholesterol 64.6 mg, Fat 4.5 g, Fiber 5.8 g, Protein 28 g, SaturatedFat 1.1 g, Sodium 491.2 mg, Sugar 8 g

CHIPOTLE CHICKEN TACOS WITH PINEAPPLE SALSA

Chipotle chicken tacos with pineapple salsa image

A spicy, smoky chicken filling in soft tortillas, this moreish, low-calorie dinner is on the table in just 20 minutes

Provided by Jennifer Joyce

Categories Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 13

Ingredients

500g skinless boneless chicken thighs
1 tbsp vegetable oil
1 medium onion , chopped
2 tsp sweet smoked paprika
2 tsp ground cumin
2 tbsp cider vinegar
1 tbsp chipotle paste
200ml passata
2 tbsp soft brown sugar
½ small pineapple , cored, peeled and chopped
½ small pack coriander , chopped
corn or flour tortillas
hot sauce (I like Tabasco Chipotle), to serve

Steps:

In a food processor, roughly blitz the chicken thighs into chunky mince. Alternatively, chop into bite-sized pieces.
Heat the oil in a large saucepan. Add half the onion and the chicken mince. Season well and cook for about 5 mins on a high heat to brown, breaking up the meat with a spoon. Add the spices, vinegar, chipotle paste, passata and sugar. Cook for another 5 mins, then remove from the heat.
In a small bowl, mix the remaining onion, the pineapple and coriander. Serve the chicken and the pineapple salsa with warm tortillas and hot sauce.

Nutrition Facts : Calories 392 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 21 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 0.6 milligram of sodium

Tips:

For the chicken marinade, you can use a variety of spices and herbs to your liking. Some popular choices include chili powder, cumin, paprika, garlic powder, onion powder, oregano, and cilantro. You can also add a bit of lime juice or orange juice to the marinade for a citrusy flavor.
If you don't have a grill, you can cook the chicken in a skillet over medium heat. Just be sure to cook it until it is cooked through, with an internal temperature of 165 degrees Fahrenheit.
For the pineapple salsa, you can use fresh or canned pineapple. If you are using fresh pineapple, be sure to remove the core and cut it into small pieces.
To make the tacos, you can use a variety of tortillas. Corn tortillas are a classic choice, but you can also use flour tortillas or even whole wheat tortillas.
Be sure to load up your tacos with your favorite toppings, such as shredded lettuce, diced tomatoes, sour cream, guacamole, and cheese.

Conclusion:

These chicken tacos with pineapple salsa are a delicious and easy-to-make meal that is perfect for a weeknight dinner or a casual party. The chicken is flavorful and juicy, the salsa is fresh and tangy, and the tacos are sure to be a hit with everyone who tries them. So next time you're looking for a new taco recipe, give these chicken tacos with pineapple salsa a try.