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Chicken Tacos with Pineapple Salsa

Rated as 4.5 out of 5 Stars

"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."
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2 h 40 m servings 299
Original recipe yields 4 servings


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  1. 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.
  2. 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.
  3. Place chicken strips into a shallow dish. Slather onion mixture over the chicken, and refrigerate for at least 2 hours.
  4. Preheat an outdoor grill to high heat, about 400 degrees F (200 degrees C). Lightly oil the grill.
  5. 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.
  6. Lightly brown the tortillas on the grill for 30 seconds to 1 minute. Drain the salsa.
  7. 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; 4.5 38 28 65 491 Full nutrition

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These were really tasty. I cut up the chicken before marinating it. Just cooked the chicken in a pan. The salsa needed some additional salt, but I like my food salty.

made it tonight. very good but didn't really taste pineapple. All we tasted was hot sauce, didn't put that much either. I'll make again and experiment.