Easy chicken tacos with pineapple salsa will make any day feel like a fiesta! The healthy lean white meat is marinated in savory spices and herbs for maximum flavor.
Recipe Science
- Marinating chicken in a blend of spices and acidic ingredients tenderizes the meat by breaking down proteins, infusing it with flavor.
- Grilling the marinated chicken at high heat creates a flavorful, caramelized crust through the Maillard reaction while keeping the interior juicy.
- Adding fresh pineapple salsa provides a balance of sweet and tangy flavors, along with enzymes that enhance the dish’s overall taste and digestibility.
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Featured Comment 113
“These tacos were AMAZING! The marinade was so delicious. Thank you for showing me how to up my cooking game!!”—Kristy
Why It Works
When it’s time for taco night, make this amazing chicken taco recipe! A quick and flavorful marinade infuses tons of flavor and juiciness into the meat. All you need are some dried seasonings from your spice cabinet, a few limes, and olive oil. That’s it! A quick 20-minute soak makes a huge taste impact and can even be made a day ahead.
It only takes 10 minutes to cook the chicken into juicy pieces. Chop it up and load the meat into your favorite tortillas. But there’s more! Every good taco requires a refreshing topping to spice things up. These tacos are topped with my sweet pineapple salsa and will surely be a hit with family and friends.
Ingredients You’ll Need
- Chicken: Use lean chicken breast to make the tacos. They cook quickly, and the neutral flavor is perfect to pair with a marinade. Boneless skinless chicken thighs can also be used if you prefer dark meat.
- Marinade: A combination of limes, honey, cumin, chili powder, paprika, salt, onion powder, garlic powder, black pepper, oregano, cayenne, and olive oil.
- Pineapple Salsa: A refreshing and fruity pineapple salsa makes for a colorful and tasty topping for tacos.
- Tortillas: Use flour tortillas or corn tortillas, about 6 inches in size.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
There are endless ways to switch up the chicken recipe for your next taco night! Give these different seasonings, sauces, and toppings a try.
- If you are short on time, sprinkle on homemade taco seasoning to add instant flavor to the poultry.
- Add vegetables like tangy pickled red onions, shredded red cabbage, or iceberg lettuce.
- Top with guacamole, mango salsa, sour cream, cotija cheese, or lime wedges.
- Make slow cooker chicken tacos instead of stovetop for delicious shredded pieces.
How to Make Chicken Tacos with Pineapple Salsa
Step 1: Flatten the Chicken
To make cooking the chicken quick and easy, cut each breast into two cutlets. Working one piece at a time, flatten them in between two pieces of plastic wrap or in a large resealable bag.
Use a meat mallet or rolling pin to pound the meat into even 1/2-inch thick pieces. This step ensures that the meat cooks evenly and stays juicy and tender.
Step 2: Marinate the Chicken
All you need is a 20-minute dip in a citrusy marinade to make the flavor pop! A marinade can be a mixture of ingredients such as water, fat, acid, salt, sweetener, spices, and herbs. I like to use olive oil, lime juice and zest, honey or sugar, cumin, chili powder, paprika, salt, onion and garlic powder, pepper, oregano, and cayenne for a hint of spiciness.
Pour the marinade into the large resealable plastic bag with the flattened chicken. Coat the chicken evenly with the marinade. Press out as much air as possible and seal. You can marinate the chicken for up to 24 hours, which is perfect for meal prep!
Step 3: Make the Pineapple Salsa
While the chicken marinates, it’s the ideal time to prepare the pineapple salsa. It’s a simple combination of diced pineapple, tomato, red onion, jalapeño, lime zest, lime juice, and cilantro. Cover and refrigerate until ready to serve.
You can even make it a day in advance. Pineapple is great during its peak season during the summer, but Pico de Gallo is a great substitution to enjoy anytime.
Step 4: Cook the Chicken
Cook the chicken in hot olive oil over medium heat. Once the surface is golden brown, about 5 minutes, flip it and reduce the heat to medium-low. Cook the chicken until it reaches 165°F (75ºC), about 3 to 5 minutes.
Experimentation Encouraged: Cook on the stovetop or make grilled chicken for a smokier flavor. I often cook indoors so that I can make the chicken tacos year-round or use a grill pan.
Step 5: Rest, then Cut
Let the chicken rest for about 10 minutes before slicing to allow the juices to redistribute in the meat. Now you can slice or chop the meat into smaller pieces for the tacos. Cut across the grain to ensure each bite is super tender instead of stringy and chewy.
Step 6: Warm the Tortillas
Heat a pan over medium heat. Toast the tortillas on each side until warm and lightly browned, about 10 to 15 seconds per side.
Step 7: Build the Taco
To make the tortillas more pliable and flavorful, warm them in a pan over medium heat. This takes about 15 seconds per side. Evenly divided the chicken, adding them to the warm wraps. Scoop on the pineapple salsa and any other toppings.
Serving suggestions
- Homemade corn tortillas or flour tortillas
- Mexican rice
- Refried beans
- Chips and homemade salsa
- Elotes
- Margarita or horchata
Frequently Asked Questions
Lean white meat chicken breast cooks quickly and easily absorbs flavors from a marinade. Be careful not to overcook the meat to prevent dried pieces. Chicken thighs are dark meat with more fat and connective tissue. It will have a stronger taste and benefits for slightly longer cooking times, and it doesn’t dry out as easily.
Marinating the chicken in salt, acid, spices, and herbs changes the protein structure, making it retain more moisture and flavor. If you have at least 20 minutes, this is a great way to enhance the taste. Alternatively, use a taco season mix instead to flavor the surface and cook right away. Cumin, paprika, chili powder, salt, and pepper are common seasonings to use.
The raw chicken can be marinated for up to 24 hours before cooking. The cooked chicken can be stored for up to 5 days and reheated before serving. If making homemade salsa, use it within one day for the freshest taste.
Marinating chicken can help infuse flavor and increase juiciness. The water-soluble compounds like salt, water, garlic, and onion flavors enter the meat, while insoluble compounds like spices, oil, and herbs stay on the surface. The oil helps to dissolve the seasoning and allows it to stick to the surface when cooking. The acid from the lime juice weakens the muscle tissue on the surface to help tenderize. However, if left too long, the meat can become mushy, so keep to the recommended time.
More Taco Recipes
If you tried these Chicken Tacos with Pineapple Salsa, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Chicken Tacos with Pineapple Salsa
Ingredients
Chicken Tacos
- 1 ½ pounds boneless skinless chicken breast
- 2 tablespoons lime juice, plus zest of 1 lime
- 2 teaspoons honey
- 1 ½ teaspoons ground cumin
- 1 teaspoon chili powder
- ¾ teaspoon paprika, sweet or smoked
- ¾ teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon cayenne pepper powder, optional
- 3 tablespoons olive oil, divided
- 8 tortillas, flour or corn, 6-inch
Pineapple Salsa
- 1 cup diced pineapple, ¼" dice
- 1 cup diced tomato, ¼" dice
- ¼ cup diced red onion, ¼" dice
- 1 teaspoon minced jalapeño
- 1 tablespoon lime juice, plus zest of 1 lime
- 1 tablespoon chopped cilantro
Instructions
- Flatten the Chicken – Cut each piece horizontally lengthwise to make two thinner cutlets, four total. Place one of the pieces between two plastic sheets or a large plastic bag and flatten them with a meat tenderizer to an even ½-inch thickness. Repeat with the remaining pieces. Transfer the chicken to a large resealable plastic bag.
- Marinate the Chicken – In a small bowl, whisk together the lime zest, lime juice, honey, cumin, chili powder, paprika, salt, onion powder, garlic powder, black pepper, oregano, cayenne (if using), and 2 tablespoons olive oil.Pour the marinade into the large resealable plastic bag with the chicken. Coat evenly with the marinade. Press out as much air as possible and seal. Marinate in the refrigerator for 20 to 60 minutes or up to 24 hours.
- Make the Pineapple Salsa – In a medium bowl, combine the pineapple, tomato, red onion, jalapeño, lime zest, lime juice, and cilantro. Cover and refrigerate until ready to serve.
- Cook the Chicken – Heat a large skillet over medium heat. Add 1 tablespoon of oil. Once it begins to shimmer, add the chicken. Cook until golden brown, about 3 to 5 minutes. Flip, then lower the heat to medium-low. Cook until the internal temperature reaches 165°F (75ºC) on a meat thermometer, about 3 to 5 minutes.
- Rest and Cut – Rest the chicken on a cutting board for 5 to 10 minutes. Dice into about ½-inch pieces. Alternatively, slice against the grain or shred.
- Warm the Tortillas – Heat a pan over medium heat. Toast the tortillas on each side until warm and lightly browned, about 10 to 15 seconds per side.
- To Serve – Fill tortillas with chicken, salsa, and any additional toppings. Serve with lime wedges if desired.
Recipe Video
Notes
- Grilling the Chicken: Grill over medium heat, cooking for 5 to 6 minutes per side or until internal temperature reaches 165°F (75ºC).
- Toppings: Sour cream, cilantro, cotija cheese, avocado, guacamole, or lime wedges.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Ang says
Chicken is still marinating in the fridge but the salsa I already made is intoxicating. I didn’t have limes so I used bottled lime juice and the zest of the lemons I had, hope it doesn’t alter the flavor much from what it’s supposed to be. Looking forward to frying in the cast iron and hope I don’t overcook! Excellent recipe!
Jessica Gavin says
Thanks for your feedback!
Katie B says
Can ground chicken be used instead ?
Jessica Gavin says
Sure! I would use 1 1/2 pounds of ground chicken for the recipe. I would brown the ground the meat, then season with the marinade ingredients.
Kristy says
These tacos were AMAZING! The marinade was so delicious. Thank you for showing me how to up my cooking game!!
Jessica Gavin says
Yay! I’m so happy to hear that you enjoyed the chicken tacos, Kristy!
Katie Kruse says
Wow Jessica! This is a bomb taco. I am not a fan of chicken breast because it usually is dried out and nasty. This however was juicy and delicious chicken breast! The marinade is excellent and provides a basis for lovely browning. The fresh salsa is really tasty and refreshing. Thank you for a great recipe. Katie
Jessica Gavin says
You’re welcome, Katie! I’m so happy to hear that you enjoyed the tacos. I hope you are doing well!
Wendy says
Thanks for sharing this incredible recipe! My entire family loved it and I can’t get over how flavorful and perfect this is. I made this meal exactly as written. This recipe is sure to be a family favorite in regular rotation. I look forward to trying your other recipes. Thanks again!!
Jessica Gavin says
Thank you so much!
Cheryl says
This was delicious. I added a lime crema on top and it was out of this world. This recipe will be a regular!
Jessica Gavin says
Thank you, Cheryl! Love crema on the chicken tacos.
Lina says
my husband found your recipe and made for taco night twice in a week! HAHA Thie recipe really leveled up our weekday dinner. we are obsessed and will be saving to make again and again! ❤️❤️
Kathy says
What if I don’t have lime zest? I want to make this tonight but didn’t see the “zest.” Already went to store. ?
Jessica Gavin says
No worries, you can skip the lime zest!
Kimberly says
Can I make the salsa a day ahead?
Jessica Gavin says
Yes, you can make the salsa the day ahead.
Tara says
This is one of my favorite recipes, but I prefer to grill the chicken because I’m apparently doing something wrong on the stovetop. Every time I try to cook chicken in a pan my house fills up with smoke and last time it was so bad I just bought a new pan. What am I doing wrong?
LOVE LOVE LOVE your site and recipes–everything that I’ve tried has been delicious–thank you!!
Jessica Gavin says
Thank you! Perhaps try to cook the chicken on medium heat if your stove has a high BTU. The paprika could smoke and the honey if the temperature is too high. You may need an extra minute or two on both sides, but that should help with the smoking.
Jessica says
This recipe is a huge hit in our household! Our boys (4,6,14) tend to be picky and NEVER agree on anything to eat or all eat the same meal well. Until now! My 6 year old asks if I can make this every week! I doubled the text last time to make nachos with as a footy game snack food, so yummy!!
Jessica Gavin says
High five mama! I definitely need to try this on nachos too!
Crissy says
These tacos were so delicious! We loved them, I will try them with avocado next time and maybe a green sauce!
Jessica Gavin says
I’m sure avocado and green sauce will taste delicious with the tacos!