Chicken Tacos with Pineapple Salsa


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.

Nutrition Facts

299 calories; 4.5 g total fat; 65 mg cholesterol; 491 mg sodium. 38 g carbohydrates; 28 g protein; Full Nutrition


  • 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
  • 1 cup shredded lettuce
  • 8 (7 inch)s tortillas, or more as needed


Step 1

Mix tomatoes, half 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.

Step 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.

Step 3

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

Step 4

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

Step 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.

Step 6

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

Step 7

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

source: allrecipes Best food Recipes provider. Eatformula..

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