Best 9 Chicken Tacos With Pineapple Salsa Recipes

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Chicken tacos with pineapple salsa is a delightful dish that combines the savory flavors of chicken with the tangy sweetness of pineapple. This dish is perfect for any occasion, from a casual get-together to a festive celebration. The combination of flavors and textures in this dish is sure to tantalize your taste buds. Whether you prefer traditional tacos or something with a more modern twist, this recipe will provide you with a delicious and satisfying meal.

Here are our top 9 tried and tested recipes!

PINEAPPLE CHICKEN TACOS



Pineapple Chicken Tacos image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 2 servings

Number Of Ingredients 16

2 tablespoons vegetable oil
6 boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
4 scallions, thinly sliced
2 cloves garlic, minced
One 6-ounce can 100% pure pineapple juice
1/4 cup hot sauce
2 tablespoons honey
4 small flour tortillas
12 ounces broccoli slaw
1/2 cup mayonnaise
2 to 3 tablespoons chipotle sauce
1 lime, zested and juiced
1/2 cup thinly sliced pineapple wedges
1/2 cup fresh cilantro leaves
Serving suggestions: tortilla chips and salsa

Steps:

  • Preheat the oven to 400 degrees F.
  • Add the vegetable oil to a large skillet set over medium-high heat. Add the chicken, season with a pinch of salt and pepper and cook, turning halfway through, 2 to 3 minutes. Add the scallions and garlic and continue to cook for another minute.
  • In a liquid measuring cup, whisk together the pineapple juice, hot sauce and honey. Add the liquid to the skillet, bring to a simmer and cook for 5 to 7 minutes.
  • Meanwhile, shingle the tortillas on a baking sheet and warm them in the oven for 5 minutes.
  • Put the broccoli slaw in a large bowl. In a separate bowl, mix the mayo, chipotle sauce, lime zest and half of the lime juice. Add the dressing to the slaw and toss. Taste and adjust the seasoning with salt, pepper and additional lime juice if needed.
  • Remove the chicken to a cutting board. Lower the heat under the skillet and continue to reduce the remaining juices to a syrup consistency. Slice the chicken.
  • To build the tacos, place the tortillas flat on a plate, add the sliced chicken down the middle and spoon on some of the reduced sauce from the skillet. Top with the pineapple, slaw and cilantro. Serve alongside chips and salsa.

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

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

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

PINEAPPLE SALSA CHICKEN



Pineapple Salsa Chicken image

These flavorful chicken breasts are grilled to perfection, then topped with a sweet and spicy, colorful pineapple salsa. The dish is mildly spicy, however you can adjust the amount of jalapeno to suit your tastes. Use your favorite brand of seasoning and adjust the salt right before serving, as some brands are saltier than others.

Provided by France C

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 10

4 (6 ounce) boneless, skinless chicken breasts
1 tablespoon olive oil
2 tablespoons Jamaican jerk seasoning
1 cup diced pineapple
¼ cup diced red bell pepper
1 small jalapeno pepper, seeded and minced
2 tablespoons minced red onion
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
¼ teaspoon salt

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Pound chicken to a 1-inch thickness for even grilling. Brush oil over chicken and sprinkle Jamaican jerk seasoning evenly on both sides. Set aside.
  • Combine pineapple, red pepper, jalapeno pepper, red onion, cilantro, lime juice, and salt in a small bowl for the salsa. Set aside.
  • Place chicken on the hot grill and lower heat to medium. Grill until chicken is no longer pink in the center and juices run clear, 12 to 14 minutes, turning halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate to rest for 5 minutes.
  • Top chicken with salsa mixture and serve.

Nutrition Facts : Calories 274.4 calories, Carbohydrate 13.9 g, Cholesterol 96.9 mg, Fat 7.7 g, Fiber 1.7 g, Protein 36 g, SaturatedFat 1.6 g, Sodium 891.8 mg, Sugar 11.1 g

CHICKEN TACOS WITH ROASTED PINEAPPLE SALSA AND AVOCADO CREMA



Chicken Tacos with Roasted Pineapple Salsa and Avocado Crema image

These tacos are great any night of the week, not just Tuesday.

Provided by Wolf Gourmet

Yield 12 servings

Number Of Ingredients 14

1 small pineapple, peeled, cut into four pieces lengthwise and cored
Olive oil
1 English cucumber, diced small
1/2 medium red onion, diced small
2 jalapeños, minced
3-4 limes
Salt and pepper
2 large avocados, pitted and peeled
1 cup sour cream
2 pounds boneless, skinless chicken breasts
Warm corn tortillas, for serving
Cilantro leaves, for serving
Wolf Gourmet Countertop Oven with Convection
Wolf Gourmet High-Performance Blender

Steps:

  • Heat Wolf Gourmet Countertop Oven to Convection/Roast 450°F. Line the Wolf Gourmet baking pan with parchment paper. Coat pineapple in olive oil and arrange on baking sheet. Roast until tender and juices begin to release, 15-20 minutes. Let cool.
  • Using a Wolf Gourmet High-Performance Blender, combine avocado, sour cream, and freshly grated lime zest and juice from one lime. Purée to a smooth crema.
  • Heat a large skillet over medium-high. Season chicken with salt and pepper. Add 2 tablespoons vegetable oil to the pan and carefully swirl to coat. Arrange chicken in a single layer in the pan and cook, flipping once, until cooked through, 10-12 minutes. Transfer to a cutting board and let sit five minutes before slicing.
  • Chop roasted pineapple into small pieces. In a medium bowl, combine pineapple, cucumber, onion, and jalapeño. Season to taste with lime juice and salt. Serve with chicken tacos and avocado crema.

PINEAPPLE THRONE CHICKEN TACOS



Pineapple Throne Chicken Tacos image

We channeled the flavors of al pastor in our seasonings for this chicken that roast standing upright on the core of a pineapple--you get even cooking all around and the spices play to the sweet juicy fruit's taste. The trickiest part of this dish is making sure you cut the pineapple base flat, so the chicken doesn't tip over once it begins to cook. If it does, you can prop the bird up on the grill with a brick or other heatproof anchor.

Provided by Food Network Kitchen

Time 3h

Yield 4 servings

Number Of Ingredients 27

2 teaspoons guajillo or ancho chile powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Pinch ground cloves
Kosher salt
1 chicken (about 4 pounds)
1 medium ripe pineapple
2 tablespoons achiote (annatto) paste
4 cloves garlic, sliced
1 teaspoon ground cumin
1 teaspoon dried oregano
Pinch ground cloves
Kosher salt
1/4 cup distilled white vinegar
2 tablespoons agave or honey
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
2 ripe plum tomatoes, chopped
1 jalapeno, seeded if desired for less heat, finely chopped
1/2 small red onion, finely chopped
Kosher salt
1/2 cup fresh cilantro leaves, roughly chopped
Shredded green cabbage, for serving
Cubed avocado, for serving
Lime wedges, for serving
12 street taco-size corn or flour tortillas, warmed, for serving

Steps:

  • For the chicken: Combine the chile powder, cumin, oregano, garlic powder, cloves and 1 teaspoon salt in a small bowl. Rub all over the outside of the chicken and sprinkle a little in the cavity. Let sit at room temperature 1 hour or refrigerate up to overnight.
  • When you are ready to cook, prepare a grill for medium (350 to 375 degrees F) indirect heat (for a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of the grill). Fold a double thickness of aluminum foil to about 10 inches square and place in the center of the indirect heat (or use a disposable aluminum pan).
  • Cut the top from the pineapple and cut a small slice from the bottom, if needed, so the pineapple stands up firmly on its own. Use a serrated knife to cut down vertically, along the core to make a plank, stopping a little more than an inch from the base of the pineapple. Cut horizontally above the base to remove 1 plank of pineapple. Remove 3 more planks in the same manner--ending up with a firm base holding up the pineapple core. Cut the flesh from the pineapple. Coarsely chop 1 cup and set aside for the sauce. Cube the remaining pineapple for salsa, about 1 1/2 cups, and set aside.
  • Stuff the pineapple core in the cavity of the chicken to make it stand up straight. Place on the foil on the grill and cover the grill. Cook the chicken for 1 hour.
  • For the sauce: Meanwhile, melt the achiote paste in a small skillet over low heat, adding 1 to 2 tablespoons water if it is too thick to melt (different brands have different textures). Once melted, add the garlic and cook until sizzling, about 1 minute. Stir in the cumin, oregano, cloves and 1/2 teaspoon salt and remove from the heat. Transfer to a blender with the reserved 1 cup chopped pineapple, vinegar and agave. Blend to make a smooth sauce about the consistency of BBQ sauce. Season with salt. You will have about 1 1/2 cups. Divide the sauce between 2 bowls, reserving one bowl for basting and one for serving.
  • After 1 hour, brush the chicken with some of the basting sauce and re-cover the grill. Continue to cook, basting every 10 minutes, until the skin is deep golden brown and the chicken is cooked through and tender (an instant-read thermometer should read 165 degrees F in the thickest part of the thigh), 30 to 40 minutes more. Remove the chicken to a cutting board to rest for 10 minutes and remove the pineapple core.
  • For the salsa: While the chicken rests, toss the reserved 1 1/2 cups pineapple cubes in a medium bowl with the lime juice, oil, plum tomato, jalapeno, red onion and 1 teaspoon salt. Toss well. Add the cilantro and toss just to combine.
  • Cut the chicken into pieces, then carve the meat from the bones and chop into bite-size pieces. Serve with the salsa, cabbage, avocado, lime wedges and tortillas on the side. Drizzle the tacos with the reserved pineapple sauce.

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

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

CRISPY CHICKEN & PINEAPPLE TACOS



Crispy chicken & pineapple tacos image

Treat yourself to a Friday night round of crispy, spicy chicken tacos with a punchy pineapple and chilli salsa. Best enjoyed with a margarita

Provided by Esther Clark

Categories     Dinner, Supper

Time 1h

Number Of Ingredients 15

6 skin-on boneless chicken thighs
2 tsp smoked paprika
2 tsp ground coriander
2½ tbsp olive oil
3 tbsp mayonnaise
100ml soured cream
½ tbsp chipotle paste
1 large, ripe avocado
1 lime , juiced
8 small flour tortillas
½ medium pineapple
½ small red onion , finely chopped
1 red chilli , finely chopped
small bunch of coriander , finely chopped
1 lime , juiced

Steps:

  • Remove the skin from the chicken and set the skin aside. Slice the chicken into strips. Toss in a bowl with the paprika, ground coriander, 2 tbsp of the olive oil and a good pinch of salt. Cover and leave to marinate for at least 1 hr or up to 24 hrs.
  • For the salsa, cut the pineapple down the length, cut out the core, then cut the flesh into small cubes. Toss in a bowl with the red onion, chilli, coriander and lime juice.
  • Heat the remaining oil in a non-stick frying pan. Season the chicken skin with salt and fry over a high heat for 3-5 mins on each side until golden brown and crisp. Set aside on a plate lined with kitchen paper. Tip the marinated chicken into the pan and fry over medium-high heat for 10-12 mins, turning halfway through.
  • Mix the mayo, soured cream and chipotle paste together in a bowl. Mash the avocado with the lime juice and some seasoning in another bowl.
  • Heat the oven to 180C/160C fan/gas 4 and warm the tortillas on a baking tray for 5-7 mins, or in a microwave for 1-2 mins. Let everyone fill their own with the spicy soured cream, avocado, chicken, salsa and crumbled chicken skin.

Nutrition Facts : Calories 856 calories, Fat 56 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 30 grams protein, Sodium 1.6 milligram of sodium

PINEAPPLE PAPRIKA CHICKEN TACOS RECIPE BY TASTY



Pineapple Paprika Chicken Tacos Recipe by Tasty image

Here's what you need: shredded chicken, crushed pineapple, white onion, garlic, smoked paprika, chili powder, salt, red onion, fresh cilantro, corn tortillas

Provided by Joey Firoben

Categories     Dinner

Time 30m

Yield 4 tacos

Number Of Ingredients 10

2 cups shredded chicken
1 cup crushed pineapple
1 white onion, diced
2 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon chili powder
1 ¼ teaspoons salt
1 red onion, diced, for topping
½ cup fresh cilantro, chopped, for topping
4 corn tortillas

Steps:

  • In a large, nonstick skillet, heat the olive oil over medium heat.
  • Toss in the onion and salt and sauté for 2 minutes.
  • Add in the chili powder, paprika, and garlic. Toast for 1 minute.
  • Add in the pineapple and chicken and mix so the chicken is well-coated and warmed through.
  • Pour the chicken mixture into a large serving bowl.
  • Toast the tortillas in the seasoned pan, about 3 minutes per side.
  • Divide the mixture evenly between tortillas, top with diced red onion and cilantro, and serve.
  • Enjoy!

Nutrition Facts : Calories 280 calories, Carbohydrate 29 grams, Fat 7 grams, Fiber 3 grams, Protein 25 grams, Sugar 13 grams

Tips:

  • For the best flavor, use ripe pineapple. If your pineapple is not ripe, you can speed up the ripening process by placing it in a paper bag with an apple or banana for a few days.
  • If you don't have any fresh cilantro, you can use dried cilantro instead. Just be sure to use half the amount, as dried cilantro is more concentrated than fresh.
  • If you're short on time, you can use store-bought rotisserie chicken instead of cooking your own. Just be sure to remove the skin and bones before shredding the chicken.
  • Serve the chicken tacos with your favorite toppings, such as sour cream, guacamole, salsa, or shredded lettuce.

Conclusion:

These chicken tacos with pineapple salsa are a delicious and easy meal that the whole family will enjoy. The pineapple salsa is the perfect complement to the savory chicken, and the tacos are sure to be a hit at your next party or gathering. So next time you're looking for a quick and easy meal, give these chicken tacos with pineapple salsa a try.

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