Can I use chicken thighs instead of breasts?

Yes! Boneless skinless thighs work great and stay extra juicy. Cook time is about the same—just make sure they hit 165°F .

Can I use canned pineapple?

You can. Fresh tastes brighter, but canned works in a pinch. If you use canned, drain it well (nobody wants soggy salsa).

How do I store leftovers?

Store chicken and pineapple salsa separately in airtight containers in the fridge for up to 3 days . Tortillas are best fresh, but you can reheat them in a skillet.

How do I store leftovers?

Store chicken and pineapple salsa separately in airtight containers in the fridge for up to 3 days . Tortillas are best fresh, but you can reheat them in a skillet.

Can I make Pineapple Chicken Tacos ahead of time?

Yep. Marinate the chicken up to 4 hours ahead, and make the salsa earlier in the day. Then dinner is basically “cook and assemble.”

What goes well on the side?

Chips and guac, cilantro-lime rice, black beans, or a simple salad. Or just… more tacos. I support that decision.

Pineapple Chicken Tacos: Irresistible 30-Minute Flavor Bomb

Description

These Pineapple Chicken Tacos are the perfect sweet-and-savory weeknight dinner—juicy marinated chicken, bright pineapple salsa, and warm tortillas ready in about 30 minutes.

Ingredients

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For the Chicken Marinade

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1/4 cup soy sauce
2 tbsp honey
1 tbsp rice vinegar
1 tbsp sesame oil
1 tsp fresh ginger, grated
2 garlic cloves, minced
1/2 tsp 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 cilantro, chopped
1 jalapeño, seeded + minced (optional)
2 tbsp lime juice
1/4 tsp salt

For the Tacos

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

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Instructions

Make the marinade: In a medium bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes (if using).
Marinate the chicken: Add chicken and toss to coat. Cover and refrigerate for at least 30 minutes (up to 4 hours).
Make the pineapple salsa: In a separate bowl, mix pineapple, bell pepper, red onion, cilantro, and jalapeño (optional). Add lime juice and salt, toss, then chill until ready to serve.
Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Remove chicken from marinade (discard marinade). Cook 5–7 minutes, stirring occasionally, until browned and cooked through (165°F).
Warm tortillas: Warm tortillas in a dry skillet about 30 seconds per side (or microwave wrapped in a damp paper towel).
Assemble tacos: Add cabbage to tortillas, top with chicken, spoon pineapple salsa over top, and finish with your favorite toppings. Serve right away.

Notes

Marinating time: 30 minutes is great, but 1–2 hours gives even bigger flavor.

Canned pineapple works if needed—just drain it well so the salsa doesn’t get watery.

Make-ahead tip: Salsa can be made up to 1 day ahead (keep chilled). Store leftover chicken and salsa separately for best texture.

Heat control: Skip jalapeño and red pepper flakes for mild tacos, or add extra for a spicy kick.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Skillet
Cuisine: Mexican-inspired / Fusion

Nutrition

Serving Size: 2 tacos
Calories: 380 kcal
Sugar: 9 g
Sodium: 720 mg
Fat: 10 g
Saturated Fat: 3 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 3 g
Protein: 38 g
Cholesterol: 95 mg