Chicken Tacos with Pineapple Salsa

Name: Chicken Tacos with Pineapple Salsa
Prep time: 30 min
Cook time: 10 min
Total time: 160 min
Ingredients: 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; 0.5 teaspoon salt; 0.5 teaspoon white sugar; 1 pound boneless, skinless chicken breasts, cut into 1-inch strips; 1 lime, juiced; 8 (7 inch) tortillas, or more as needed; 1 cup shredded lettuce; 8 dashes Sriracha sauce, or more to taste

4.9

(7)

4 Reviews

3 Photos

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.

Recipe by Bren

Published on June 23, 2020

3

Prep Time:

30 mins

Cook Time:

10 mins

Additional Time:

2 hrs

Total Time:

2 hrs 40 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

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
8 (7 inch) tortillas, or more as needed
1 cup shredded lettuce
8 dashes Sriracha sauce, or more to taste (Optional)

Directions

Combine tomatoes, 1/2 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.
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.
Place chicken strips into a shallow dish. Slather onion mixture over the chicken, and refrigerate for at least 2 hours.
Preheat an outdoor grill to high heat, about 400 degrees F (200 degrees C). Lightly oil the grill.
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.
Lightly brown the tortillas on the grill for 30 seconds to 1 minute. Drain the salsa.
Thinly slice the chicken, against the grain. Lay tortillas out on plates, top with lettuce, chicken, pineapple salsa, and Sriracha sauce.

Nutrition Facts (per serving)

299	Calories
5g	Fat
38g	Carbs
28g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 299
% Daily Value *
Total Fat 5g	6%
Saturated Fat 1g	6%
Cholesterol 65mg	22%
Sodium 491mg	21%
Total Carbohydrate 38g	14%
Dietary Fiber 6g	21%
Total Sugars 8g
Protein 28g
Vitamin C 34mg	172%
Calcium 82mg	6%
Iron 2mg	11%
Potassium 533mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.