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
Scale
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.
