Can I use chicken thighs instead of chicken breasts?

Absolutely. Chicken thighs stay extra juicy and are very forgiving if you slightly overcook them. Just cut them into similar-sized pieces and cook until they reach 165°F .

Can I use canned pineapple?

Yes. Fresh pineapple is brightest, but canned works in a pinch. Just drain it well so your pineapple salsa doesn’t turn into pineapple soup.

What tortillas are best for Pineapple Chicken Tacos?

Corn tortillas give classic taco vibes, but flour tortillas are softer and easier to fold. Choose the one your household won’t complain about.

How do I store leftovers?

Store chicken and salsa separately in airtight containers in the fridge for up to 3 days . Warm chicken in a skillet or microwave, then build fresh tacos.

Can I make these Pineapple Chicken Tacos less spicy?

Yep—skip the jalapeño and red pepper flakes, and use a plain mayo or crema instead of sriracha mayo.

Pineapple Chicken Tacos: 30-Minute Irresistible Joy

Description

These Pineapple Chicken Tacos are sweet, savory, and bursting with fresh flavor. Juicy marinated chicken, bright pineapple salsa, and warm tortillas make them a fast, family-friendly favorite.

Ingredients

Scale

For the Chicken Marinade

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon fresh ginger, grated
2 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)

For the Pineapple Salsa

1 cup fresh pineapple, diced
1/2 red bell pepper, diced
1/4 red onion, finely diced
1/4 cup fresh cilantro, chopped
1 jalapeño, seeded and minced (optional)
2 tablespoons lime juice
1/4 teaspoon salt

For the Tacos

12 small corn or flour tortillas
1 tablespoon olive oil
1/2 cup shredded cabbage or slaw mix
Optional toppings: avocado slices, sriracha mayo, lime wedges

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Instructions

In a medium bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes.
Add chicken cubes and toss until well coated. Cover and refrigerate for 30 minutes to 4 hours.
In another bowl, mix pineapple, bell pepper, red onion, cilantro, jalapeño, lime juice, and salt. Chill until ready to use.
Heat olive oil in a large skillet over medium-high heat.
Remove chicken from marinade and discard marinade.
Cook chicken in a single layer for 5–7 minutes, stirring occasionally, until browned and cooked through (165°F).
Warm tortillas in a dry skillet, microwave, or directly over a gas flame.
Assemble tacos with cabbage, chicken, pineapple salsa, and optional toppings. Serve immediately.

Notes

Fresh pineapple gives the best flavor, but canned pineapple (well-drained) works too.

Chicken thighs can be used instead of breasts for extra juiciness.

Keep salsa and chicken stored separately for best leftovers.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stovetop
Cuisine: Mexican-inspired

Nutrition

Serving Size: 3 tacos
Calories: 430 kcal
Sugar: 14 g
Sodium: 780 mg
Fat: 14 g
Saturated Fat: 3 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 4 g
Protein: 36 g
Cholesterol: 95 mg