Chicken Tacos with Pineapple Salsa recipe

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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

Nutrition Info

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
servingSize: -
sodium: 491.2 mg
sugar: 8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Place chicken strips into a shallow dish. Slather onion mixture over the chicken, and refrigerate for at least 2 hours.

  4. Preheat an outdoor grill to high heat, about 400 degrees F (200 degrees C). Lightly oil the grill.

  5. 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.

  6. Lightly brown the tortillas on the grill for 30 seconds to 1 minute. Drain the salsa.

  7. Thinly slice the chicken, against the grain. Lay tortillas out on plates, top with lettuce, chicken, pineapple salsa, and Sriracha sauce.

Recipe Yield

4 servings

Recipe Note

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.

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