Go Back
Pineapple Chicken Tacos

Sticky Pineapple Chicken Tacos Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1½ lbs boneless skinless chicken thighs, cut into 1-inch chunks
  • ¼ cup pineapple juice
  • 3 tbsp soy sauce
  • 2 tbsp brown sugar
  • 2 tsp grated fresh ginger
  • 2 cloves garlic, minced
  • 2 tsp vegetable oil
  • 1 cup fresh pineapple, finely chopped
  • ¼ cup finely diced red onion
  • ¼ cup chopped fresh cilantro
  • 1 jalapeño, seeded and minced (optional)
  • Juice of 1 lime
  • 8 small tortillas, flour or corn
  • Salt, to taste

Method
 

  1. Combine the chicken, pineapple juice, soy sauce, brown sugar, ginger, and garlic in a bowl. Stir well and let it sit at room temperature for 15 minutes.
  2. Heat the vegetable oil in a large skillet over medium-high heat. Lift the chicken out of the marinade, letting excess drip off, and cook in a single layer in batches. Sear for about 4 minutes without moving, then toss and cook another 4 to 5 minutes until sticky and charred in spots, with an internal temperature of 165°F.
  3. While the chicken cooks, mix the chopped pineapple, red onion, cilantro, jalapeño, lime juice, and a pinch of salt in a bowl. Let it sit for 5 minutes to blend.
  4. Warm the tortillas in a dry skillet or over a gas flame. Pile the chicken into the tortillas, spoon the salsa over the top, and serve right away.

Notes

If you have a little more time, marinate the chicken in the fridge for up to 4 hours. Just pull it out and let it lose the chill for 10 minutes before cooking so it sears instead of steaming. For extra char, you can use a cast-iron skillet or finish the chicken under the broiler for a minute after stovetop cooking.