Chicken Pineapple Tacos (Printable Version)
# What You'll Need:
→ Protein
01 -
1 pound skinless, boneless chicken thighs
→ Produce
02 -
Chopped fresh cilantro, about 1/4 cup
03 -
1 cup pineapple diced into chunks
04 -
1 jalapeño, thinly sliced if you want some heat
05 -
Sliced avocado, 1 whole (optional)
06 -
1/4 cup red onion, chopped small
→ Spices & Seasonings
07 -
1 teaspoon cumin powder
08 -
1 tablespoon fresh lime juice
09 -
1 tablespoon chili powder
10 -
1 teaspoon paprika
→ Breads
11 -
8 small corn or flour tortillas
# Steps to Follow:
01 -
Mix chili powder, cumin, paprika, and lime juice in a bowl. Toss the chicken in and coat it well. Stick it in the fridge for at least 4 hours, or overnight if you have time.
02 -
Grill or bake the chicken for 6 to 8 minutes on each side till it's cooked through. Let it rest for a bit, then cut or shred it however you like.
03 -
Warm the tortillas in a dry pan or on a grill until they're soft and a little spotted with char.
04 -
Cut the pineapple into chunks. If you want, toss it with lime juice and a pinch of spices to boost the flavor.
05 -
On each tortilla, put sliced avocado, chicken, pineapple bits, diced onion, jalapeño if you're using it, and chopped cilantro.
06 -
Add some extra lime juice on top and enjoy right away for the best taste.
# Additional Tips:
01 -
For a spicier kick, add more jalapeños or drizzle with hot sauce. Try swapping the chicken for grilled portobello mushrooms or tofu for a plant-based meal. Keep leftovers in sealed containers for up to three days and warm them gently in a skillet to keep them tasty.