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Pineapple Chicken Tacos

Pineapple Chicken Tacos: A Tasty Adventure for Your Taste Buds

Experience the vibrant flavors of Pineapple Chicken Tacos, a delightful mix of tender chicken and fresh pineapple salsa.
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Prep Time 30 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless, Skinless Chicken Breasts Use precooked rotisserie chicken for a quicker option.
  • 1/4 cup Soy Sauce Tamari is a gluten-free substitute.
  • 2 tablespoons Honey Agave syrup or maple syrup can be used for vegan option.
  • 2 tablespoons Rice Vinegar Apple cider vinegar can also work.
  • 1 tablespoon Sesame Oil Omit for lower-fat option.
  • 1 tablespoon Fresh Ginger Ground ginger can substitute, use 1/4 teaspoon.
  • 2 cloves Garlic Fresh is best; garlic powder is acceptable.
  • 1/2 teaspoon Red Pepper Flakes Optional for heat.
For the Salsa
  • 2 cups Fresh Pineapple Canned pineapple is a substitute but may lack vibrancy.
  • 1 medium Red Bell Pepper Green bell pepper can replace it.
  • 1/2 medium Red Onion White onion can substitute or omit.
  • 1/4 cup Cilantro Parsley is an alternative.
  • 1 medium Jalapeño Optional heat.
  • 1 lime Lime Juice Lemon juice works as a replacement.
  • 1 teaspoon Salt Adjust to preference.
For the Tacos
  • 8 pieces Corn or Flour Tortillas Opt for gluten-free if needed.
  • 1 tablespoon Olive Oil Use any cooking oil on hand.
  • 2 cups Shredded Cabbage or Slaw Mix Use lettuce as a substitute if preferred.
Optional Toppings
  • 1 medium Avocado Adds luxurious texture.
  • 1/4 cup Sriracha Mayo For a spicy kick.
  • 1 lime Lime Wedges Enhances flavor.

Equipment

  • Skillet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. In a bowl, mix together soy sauce, honey, rice vinegar, sesame oil, fresh ginger, minced garlic, and red pepper flakes until well combined. Add the boneless, skinless chicken breasts, ensuring they are fully coated in the marinade. Cover and refrigerate for 30 minutes to 4 hours.
  2. Combine diced fresh pineapple, chopped red bell pepper, diced red onion, chopped cilantro, minced jalapeño, lime juice, and a pinch of salt in a bowl for the salsa. Mix gently and refrigerate.
  3. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the marinated chicken for about 5-7 minutes until browned and cooked through at 165°F. Transfer to a cutting board to rest.
  4. Warm tortillas in a dry skillet over low heat, wrapped in foil in a warm oven, or microwaved, to keep them pliable.
  5. Assemble the tacos by placing shredded cabbage on each tortilla, then add sliced chicken and pineapple salsa. Top with optional toppings if desired.
  6. Serve immediately with extra salsa and lime wedges on the side.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 10gVitamin A: 800IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

For best flavor, allow chicken to marinate. Warm tortillas just before assembling for optimal taste.

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