If you’re craving a burst of tropical flavor wrapped in a warm, soft tortilla, look no further than this delightful Hawaiian Chicken Tacos with Jalapeño Pineapple Salsa Recipe. This vibrant dish combines tender, savory chicken thighs marinated in a sweet and tangy glaze with a fresh, spicy pineapple salsa that dances on your taste buds. Each bite offers a perfect balance of juicy chicken, zesty jalapeño heat, and bright island-inspired sweetness, making these tacos a total crowd-pleaser and an absolute favorite for any casual dinner or festive gathering.
Ingredients You’ll Need
Gathering a handful of straightforward yet flavor-packed ingredients is all it takes to bring this Hawaiian Chicken Tacos with Jalapeño Pineapple Salsa Recipe to life. Each element plays a crucial role—from the succulent chicken thighs delivering juicy richness, to the lively salsa that adds fresh crunch and a touch of heat.
- 1 pound boneless, skinless chicken thighs: Opting for thighs ensures juicy, tender meat that stays flavorful when cooked.
- 2 tablespoons soy sauce: A salty umami boost that deepens the flavor of the chicken marinade.
- 1 tablespoon honey: Adds a natural sweetness that beautifully balances the savory and spicy notes.
- 1 teaspoon garlic powder: Infuses a mellow, aromatic backdrop without overpowering the other flavors.
- 1 teaspoon ground ginger: Offers a warm, subtle zing that brightens the marinade.
- 1 tablespoon olive oil: Helps to cook the chicken evenly while locking in moisture.
- 1 cup fresh pineapple, diced: The star of the salsa, delivering juicy sweetness and tropical freshness.
- 1 medium jalapeño, seeded and minced: Provides just the right kick of heat—seed it if you prefer milder salsa.
- 1/4 cup red onion, finely chopped: Adds sharpness and crunch to complement the pineapple.
- 1/4 cup cilantro, chopped: Brings a refreshing herbal brightness to the salsa.
- 1 lime juiced: Adds zesty acidity that ties all the salsa flavors together beautifully.
- 1/4 teaspoon salt: Enhances every flavor without being overwhelming.
- 8 small corn tortillas: Small and warm, perfect for piling on the chicken and salsa.
- 1 cup shredded lettuce: Adds crispness and a cool contrast.
- 1 avocado, sliced: Creamy slices that soften the heat and enrich each bite.
How to Make Hawaiian Chicken Tacos with Jalapeño Pineapple Salsa Recipe
Step 1: Prepare the Marinade and Chicken
Start by whisking together the soy sauce, honey, garlic powder, and ground ginger in a bowl to create a luscious marinade. Coat each chicken thigh thoroughly, ensuring every inch soaks up the flavors. Let the chicken marinate at room temperature for about 15 minutes if you’re short on time, or refrigerate for up to an hour for deeper flavor infusion.
Step 2: Make the Jalapeño Pineapple Salsa
While the chicken marinates, combine the diced pineapple, minced jalapeño, chopped red onion, cilantro, lime juice, and salt in a mixing bowl. Toss gently to mix everything well, allowing the fresh ingredients to mingle and create a vibrant, fresh salsa that will perfectly complement the savory chicken.
Step 3: Cook the Chicken
Heat olive oil in a skillet over medium-high heat. Once hot, add the marinated chicken thighs, cooking for about 5 to 7 minutes on each side or until the internal temperature reaches 165°F (75°C) and the chicken develops a beautiful caramelized crust. Remove from heat and let rest for a few minutes before slicing.
Step 4: Warm the Tortillas
Warm the corn tortillas on a dry skillet or griddle until soft and pliable, about 30 seconds per side. This step enhances their flavor and makes them easier to fold without cracking.
Step 5: Assemble the Tacos
Layer each tortilla with shredded lettuce, sliced chicken, generous spoonfuls of jalapeño pineapple salsa, and avocado slices. Serve immediately to enjoy that irresistible contrast of textures and flavors.
How to Serve Hawaiian Chicken Tacos with Jalapeño Pineapple Salsa Recipe
Garnishes
Add an extra touch with fresh cilantro sprigs or a drizzle of creamy sour cream to balance the salsa’s zing. A small wedge of lime on the side invites everyone to add a fresh citrus twist.
Side Dishes
Keep the tropical theme alive with a side of coconut rice or black beans. Both provide hearty, comforting support that pairs beautifully with the brightness of these Hawaiian Chicken Tacos with Jalapeño Pineapple Salsa Recipe.
Creative Ways to Present
For parties, serve these tacos buffet-style with all toppings in separate bowls so guests can customize their perfect bite. Alternatively, turn them into bite-sized appetizers using mini tortillas for a fun twist that wows at gatherings.
Make Ahead and Storage
Storing Leftovers
Keep leftover chicken, salsa, and tortillas stored separately in airtight containers in the refrigerator for up to 3 days. This helps maintain freshness and prevents the tortillas from becoming soggy.
Freezing
The cooked chicken thighs freeze well on their own for up to 2 months. Freeze in a single layer on a baking sheet first, then transfer to a freezer bag for easy portioning. However, fresh jalapeño pineapple salsa is best enjoyed fresh and not frozen.
Reheating
Gently reheat the chicken in a skillet over medium heat until warmed through, then assemble the tacos fresh to enjoy the full spectrum of flavors and textures. Avoid microwaving the tortillas; warming them in a skillet retains their delightful chewiness.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works fine, though thighs tend to stay juicier and more flavorful due to their higher fat content. Just watch the cooking time so the breast doesn’t dry out.
How spicy is the jalapeño pineapple salsa?
The salsa delivers a gentle kick that complements the sweetness of the pineapple without overwhelming your palate. Removing the seeds from the jalapeño tones down the heat if you prefer milder flavors.
Can I make the salsa ahead of time?
Yes! The salsa can be made a few hours in advance to give the flavors time to meld. Just keep it refrigerated until serving and give it a quick stir before spooning onto your tacos.
What’s the best way to warm corn tortillas?
The best way is to warm them quickly on a dry skillet or griddle until soft and slightly charred in spots. This enhances the flavor and makes them easier to fold without tearing.
Is this recipe gluten-free?
Yes! Using corn tortillas keeps this dish gluten-free, and the other ingredients are naturally free from gluten. Just double-check your soy sauce brand if you’re sensitive, as some contain wheat.
Final Thoughts
This Hawaiian Chicken Tacos with Jalapeño Pineapple Salsa Recipe is a tropical fiesta on your plate that’s simple to prepare and impossible not to love. Whether you’re feeding family on a weeknight or entertaining friends, these tacos bring sunshine, spice, and a whole lot of satisfaction with every bite. Grab those fresh ingredients and get ready to enjoy a deliciously vibrant meal that’s sure to become one of your favorites.
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Hawaiian Chicken Tacos with Jalapeño Pineapple Salsa Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Hawaiian, Mexican Fusion
- Diet: Halal
Description
These Hawaiian Chicken Tacos with Jalapeño Pineapple Salsa combine tender, marinated chicken thighs with a sweet and spicy salsa made from fresh pineapple, jalapeño, and cilantro. Served on warm corn tortillas and topped with crisp lettuce and creamy avocado, these tacos offer a delightful balance of tropical flavors and heat, perfect for a quick and tasty meal.
Ingredients
Chicken Marinade
- 1 pound boneless, skinless chicken thighs (can substitute with chicken breast)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 tablespoon olive oil
Jalapeño Pineapple Salsa
- 1 cup fresh pineapple, diced
- 1 medium jalapeño, seeded and minced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 1/4 teaspoon salt
Additional Ingredients
- 8 small corn tortillas
- 1 cup shredded lettuce
- 1 avocado, sliced
Instructions
- Marinate the Chicken: In a medium bowl, combine the soy sauce, honey, garlic powder, ground ginger, and olive oil. Add the boneless, skinless chicken thighs and toss well to coat. Allow the chicken to marinate for at least 15 minutes, or up to 20 minutes if time allows, to absorb the flavors.
- Make the Jalapeño Pineapple Salsa: While the chicken is marinating, prepare the salsa by mixing the diced pineapple, minced jalapeño (seeded for less heat), finely chopped red onion, chopped cilantro, lime juice, and salt in a small bowl. Set aside to let flavors meld.
- Cook the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken thighs and cook for about 5-7 minutes on each side, or until fully cooked and nicely browned. Remove from heat and let rest for a few minutes before slicing into bite-sized pieces.
- Warm the Tortillas: In the same skillet or on a separate pan, warm the corn tortillas for about 30 seconds on each side until pliable and slightly toasted.
- Assemble the Tacos: Place a generous amount of sliced chicken on each warm tortilla. Top with shredded lettuce, a spoonful of jalapeño pineapple salsa, and sliced avocado.
- Serve: Serve the assembled tacos immediately while warm, optionally with extra lime wedges on the side for added zest.
Notes
- To reduce heat, remove all seeds from jalapeño before mincing.
- For a gluten-free version, ensure soy sauce is gluten-free or substitute with tamari.
- Chicken breasts can be used instead of thighs for a leaner option; adjust cooking time to avoid dryness.
- Leftover salsa can be stored in the refrigerator for up to 2 days but is best fresh.
- To add more flavor, consider grilling the chicken instead of pan-cooking.
