Pineapple Chicken Tacos (Print Version)
# Ingredients:
→ Protein
01 -
1 lb boneless, skinless chicken thighs
→ Produce
02 -
1 cup fresh pineapple, cubed
03 -
1 jalapeño, sliced (optional)
04 -
1 avocado, sliced (optional)
05 -
¼ cup red onion, diced
06 -
¼ cup fresh cilantro, chopped
→ Spices & Seasonings
07 -
1 tbsp chili powder
08 -
1 tsp ground cumin
09 -
1 tsp paprika
10 -
1 tbsp fresh lime juice
→ Breads
11 -
8 small tortillas, flour or corn
# Instructions:
01 -
Combine chili powder, cumin, paprika, and lime juice in a bowl. Add chicken thighs and ensure thorough coating. Marinate for at least 4 hours or overnight in the refrigerator.
02 -
Cube fresh pineapple. Optionally, toss with lime juice and a pinch of spices to enhance flavor.
03 -
Grill or bake chicken thighs until fully cooked, approximately 6 to 8 minutes per side. Allow to rest briefly, then slice or shred as preferred.
04 -
Heat tortillas in a dry skillet or over a grill until slightly charred and pliable.
05 -
Layer each tortilla with sliced avocado, grilled chicken, pineapple cubes, diced red onion, jalapeño slices if using, and chopped cilantro.
06 -
Garnish with additional lime juice and serve immediately for best flavor.
# Notes:
01 -
For increased heat, add extra jalapeños or a drizzle of hot sauce. Substitute grilled portobello mushrooms or marinated tofu for a vegan option. Store leftovers in airtight containers for up to 3 days and reheat gently in a skillet to preserve texture.