Chicken Tacos with Pineapple Salsa

4.90 from 323 votes
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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.

Colorful chicken tacos with pineapple salsa.

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.

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

Ingredients needed to make this chicken taco recipe with pineapple salsa.
  • 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.

How to Make Chicken Tacos with Pineapple Salsa

Person using a meat tenderizer to flatten chicken breasts inside a zip loc bag.

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.

Looking down inside of a resealable plastic bag to see a chicken breast marinating.

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!

Fresh fruit salsa with chunks of pineapple, tomatoes, and onions.

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.

Pieces of chicken breast cooking in a large cast iron skillet.

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.

Blackened chicken breast on a cutting board chopped into cubes.

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.

Tacos with pineapple and tomatoes.

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

Frequently Asked Questions

What kind of chicken should I use for chicken tacos?

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.

How should I season the chicken for tacos?

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.

Can I make chicken tacos ahead of time?

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.

What are the benefits of marinating chicken?

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

Chicken tacos served with delicious fresh pineapple salsa. The lean white meat marinates in savory spices and herbs for maximum flavor.
4.90 from 323 votes
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings 8 tacos
Course Entree
Cuisine Mexican

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

YouTube 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

Serves: 8 tacos
Calories 208kcal (10%)Carbohydrates 16g (5%)Protein 21g (42%)Fat 7g (11%)Saturated Fat 2g (10%)Polyunsaturated Fat 1gMonounsaturated Fat 4gCholesterol 49mg (16%)Sodium 151mg (6%)Potassium 148mg (4%)Fiber 2g (8%)Sugar 4g (4%)Vitamin A 500IU (10%)Vitamin C 18.2mg (22%)Calcium 30mg (3%)Iron 1.4mg (8%)

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.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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4.90 from 323 votes (313 ratings without comment)

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Recipe Rating




115 Comments Leave a comment or review

  1. Kim Banz says

    Delicious and definitely a keeper! I love how fresh it tasted and how pretty it was. The only thing I changed/added was mango to the salsa so it was a pineapple mango salsa and I added chopped avocado on top. So good! I wish I could add a picture so you could see the colors.

  2. 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

      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.

  3. Kristy says

    These tacos were AMAZING! The marinade was so delicious. Thank you for showing me how to up my cooking game!!

  4. 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!

  5. 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!!

  6. 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!

  7. 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! ❤️❤️

  8. 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. ?

  9. 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.

  10. 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!!

  11. Kaitlyn says

    I’ve been making these tacos for about 3 years now, and decided it’s time to leave a comment! These are hands down the BEST tacos I’ve ever had. The chicken is so juicy and flavorful. The salsa always makes enough for leftovers, so chips and salsa makes an appearance the same week. I’m a cheese lover, so I grate some fresh manchego cheese on top of these which goes perfectly with the sweet pineapple. Thank you so much for this recipe!

    • Jessica Gavin says

      It’s great to finally hear from you! I love that you have extra salsa for chips. I’ll have to try the manchego the next time I make the recipe!

  12. Sydney Coleman says

    This is such a great taco recipe for summer. I added cilantro/lime cauliflower rice to the taco to make them a bit more filling. Also, I haven’t mastered the art using a cast iron skillet yet but cooking the chicken on the barbecue is another option! Check out how the tacos turned out on my instagram @sydeatss

  13. Sarah Genth says

    I was randomly searching taco recipes and stumbled across this and I’ve gotta say, my husband and I are obsessed. The rich flavor of the chicken is hands down, the best. We’ve made it two weeks in a row. Yesterday, we tried it with shrimp because I had some on hand. We liked it, but we LOVED the chicken better. I also buy the pre-made pico de gallo at my grocery store just so I can spend less time chopping veggies. I love sriracha so we’ve made making a sriracha aioli to drizzle on the top. I’ve passed this recipe along to so many!

  14. Kevin Pack says

    I made this recipe last night for our annual Christmas tacos. It was a major hit even with my picky children who don’t like spice. Luckily I made way to much so we will be able to enjoy tacos again today. Thank you for the recipe, and the great Christmas dinner!

  15. Bridget says

    Made it tonight. My kids, three and five, even enjoyed it. I feel it is light and a great summer time dish. I have been trying to fix healthy meals since I am a teacher and home all summer as it is easy to pack on pounds while being out of routine and having access to your cupboards all day. Thank you for a chicken recipe loaded with flavor.

  16. Sierra says

    Didn’t have tortillas so I served over cilantro lime rice and black beans and it was delicious! So many fresh, fun flavors. My husband said, “This meal is a WIN!” Did the chicken for 4.5 minutes on an indoor grill and it was perfect. Thanks for sharing!

  17. Cassie says

    I normally don’t comment on many recipe post but omg this was so good!!! So much flavor and super simple to make. I had a bunch of the spices already which was nice. Very fresh and flavorful meal. I’m surprised we have leftovers but I’m so excited to eat them tomorrow ?

  18. Kelsey says

    I have been searching for more go-to staples for dinners. I found these tacos and made them last night and my boyfriend and I LOVED them! It was my first time making a homemade fruit salsa and it was so easy and delicious. Can’t wait to make this for friends!

  19. Veronica says

    These were so delicious thank you so much for sharing the recipe this will be one of my go to’s from now on when I’m craving tacos ?

  20. Lisa says

    My husband and I made this and your One pot Mexican spiced vegetable quinoa last night. Both were 5 star recipes – so incredibly good! We are looking forward to eating leftovers tonite. It’s so kind of you to share your recipes with the world! I’m really glad I found your blog. Thanks, Jessica 🙂

  21. Jill Schultz says

    Is this spicy? Making for a family who just had a baby and want to make sure it’s not too hot for them.

    • Jessica Gavin says

      Hi Jill- It’s not too spicy, however I would omit the cayenne pepper and you can reduce some chili powder for the marinade if you want to be on the safe side.

  22. Corinne says

    I made this blacked chicken recipe and made your Mexican Street corn recipe. I skipped the pineapple salsa and served tacos with corn mix (awesome bc has peppers, avocado, onions, and more) as top of tacos (without the dressing added to mixtsure, and just drizzled on top) OMG!! Thank you so much. Delicious and left overs amazing on salad today.

    • Jessica Gavin says

      I love the substitution for the pineapple salsa, yum! So happy to hear that you enjoyed it 🙂

  23. Cristina says

    OMG this was amazing!!! I had a bunch of salsa leftover, so i’m going to use the same rub and make shrimp tacos tomorrow.

    • Jessica Gavin says

      Thank you so much Cristina! You totally inspired me to do the same with some shrimp tomorrow 🙂

  24. Traci says

    I can’t wait to make these, and have just one question. I am not fond of chicken breast. Is there a time different in the cook time if I use thighs?

    • Jessica Gavin says

      Hi Tracy! You can cook the chicken thighs around the same time, however, use a thermometer a few minutes earlier once flipping over to check doneness or cut a piece open and check to see that it’s no longer pink. Let me know how it turns out!

    • Jessica Gavin says

      Hi Rachelle- Yes you can bake the chicken. Set oven rack to the middle position and preheat oven to 450°F. Line a sheet pan with foil and lightly coat with cooking spray or olive oil. Bake for 15 to 20 minutes, or until the internal temperature reaches 165°F.

  25. Caitlin says

    I found your recipe through Pinterest & I made this tonight for dinner for my husband and I… it was a huge hit! We literally both almost inhaled the food it was so good. It’s so easy, fresh, and delicious. Tastes amazing without being bad for you. Now I’m excited to go explore the rest of your recipes!

    • Jessica Gavin says

      That makes me so happy to hear your positive feedback Caitlin! I can’t wait to find out what you try next 🙂

  26. Amy says

    This recipe sounded amazing so I made last night for me and my husband who is not a chicken fan. It was absolutely delicious – the marinade was spot on and the salsa delicious. We added some shredded lettuce, low fat shredded taco blend cheese and we both could not get them in our mouths fast enough!! I will definitely make this again and again. Great recipe!

  27. Aubrey says

    I am so excited to try these tacos this week! My husband and I have been eating healthier and tracking all our food. In regards to the nutritional facts, what is the serving size? 2 tacos? I would love your feedback. Thanks!!

    • Jessica Gavin says

      Yay Aubrey! The calories in the recipe is based off of one taco with salsa, so depending on your needs the serving size will differ. Let me know what you think of the recipe!

    • Jessica Gavin says

      Hi Robyn! I think it’s best to do the day of. However, if you do make a day ahead I would just wait to chop and add the onions right before serving. Otherwise, you can cut the other ingredients beforehand.

  28. ChrissyJ says

    We just made this on Sunday. It was amazing! My kids (13-20) are always picky about salsa and chicken (sweet and spicy) but loved this combo. We ended up broiling the chicken and it was still amazing. My husband liked it a lot too, even the salsa (he’s used to mango salsa, but this may be a new favorite).

    I have this in my keep pile to make again. They are happy that I made a bunch, now they can have leftovers.

    Thank you for the recipe!

    • Jessica Gavin says

      Great to hear Chrissy! I love that you broiled the chicken and it tasted yummy 🙂 Leftovers are the best!

    • Jessica Gavin says

      Hi Val- Great to hear! I don’t see why you couldn’t freeze the cooked chicken into portions, defrost and reheat. Let me know how it goes!

  29. Jamie says

    This recipe is awesome. So flavorful and yummy.
    It’s a favorite at our home.
    The only thing is that I found it really hard to prep with only 20 minutes. When my family and husband see that it takes only 20 minutes of prep time they get very upset with me because I can’t do it in under an hour when it says 20 minutes. Surely I am doing something wrong trying to cut up 1 1/2 pounds of chicken and press it, wash the cilantro& cut, jalapeno cut it and cut the pineapple, heat the tortillas and turn the chicken.

  30. Tonya Baril says

    I have made these several times and love! these tacos! I am starting whole30 and want to make these. Can I omit the honey?

    • Jessica Gavin says

      Thank you for your feedback Tonya! Yes, you can omit the honey, it just won’t have that slight sweetness, more savory which I think will be okay!

  31. Kaitlyn says

    Hello! This looks amazing and I am adding it to the meal plan for next week. One question though – can I use canned pineapple? Or does it need to be fresh? Thanks!

    • Jessica Gavin says

      Yes, you can absolutely use canned pineapples instead of Fresh Kaitlyn. I prefer the dole brand because it’s so sweet and tasty!

  32. Samantha says

    Hi I’m new to the 21 day fix thing and I was just wondering how I could find out the container situation. I’m trying to plan out mine and my families meals for the week upcoming.

    • Jessica Gavin says

      Hi Wendy! I am not familiar with the diet. If you provide some additional info perhaps I could help?

  33. Kristal says

    Maybe should add a warning that when cooking the chicken it’s like pepper spray in the kitchen!!! I keep coughing and my eyes burn!!! But it smells so good!

  34. Bobbie says

    We tried your recipe tonight.. We did a few things differently.. Because I am not a big pineapple fan I used mangos, and also added 2 tsp of pineapple juice to the salsa. It was delicious.. I didnt make enough.. I also made wild rice and we put it in the taco.. That was real good as well.. What a great recipe.. Thank you for sharing..

    • Jessica Gavin says

      Love the addition of the pineapples Bobbie! I’m so happy to hear that you enjoyed the recipe, happy eating!

  35. Amy says

    Fabulous! Your taco look amazing, and the salsa sounds great. I have never had pineapple salsa so I’m excited to try it!

  36. Chris says

    Hi Jessica,

    We will be trying this tonight but I do have a question, what is the serving that the nutritional information is based on? Does it include the corn wrap? How many ounces of chicken? Thanks!

    • Jessica Gavin says

      Hi Chris! The nutritional information is for one taco (tortilla, meat and salsa). There are 3 ounces of chicken per taco. Enjoy!

  37. Jade says

    These are the BOMB!!!! Made these tonight for supper & the hubby & I couldn’t stop eating them. The flavors are amazing….

    • Jessica Gavin says

      Yay Jade! You totally made my day. I’m glad that you enjoyed the tacos and hopefully you keep them in the dinner rotation!

  38. Renae says

    We have been trying to eat healthier, and I have been trolling Pinterest for new recipes. I must say….WOW, YUM. Seriously amazing. I thought the chicken would be too spicy for me with the marinade, but I followed exact recipe and it was perfect. I skipped the jalapeno bc I didn’t have any. And I wished I had 2 limes bc 1 barely had enough juice. Supper was like tropical island taco Tuesday at my house yesterday. We will definitely make this again. Thanks for the good eats!

    • Jessica Gavin says

      Whoo hoo Renae! I’m so glad that you found my recipe and made it for your family. Taco tuesday sounds so festive, especially with a tropical twist! I have a blackened mahi mahi fish taco too if you are looking for more ideas 🙂 Thanks for taking the time and effort to make the recipe!

  39. Terry says

    Love your recipe and trying it out right now… my only complaint is marinating the chicken at room temperature. Everything I find online says its a no-no!

    As for chicken burning before finished cooking… I opted for thin sliced chicken breast or cut up chicken breast in three slices then pounded them out under plastic wrap. That way I can flash cook them and they will be juicy, tasty and hard to resist.

    • Jessica Gavin says

      Hi Terry! I totally understand your concern with marinating at room temperature for food safety concerns. In my opinion, if you are only marinating for up to an hour at room temperature, the benefits are the chicken may infuse the marinade a little quicker and the chicken will cook a little quicker and more evenly since it’s not at a colder temperature which takes longer for carryover cooking. If you had the chicken out on the counter for longer than 3 hours I would definitely be more concerned. However you can absolutely marinade in the refrigerator, but at least give it an hour. Great tip on making the chicken thinner before cooking!

    • Jessica Gavin says

      Good to know! I will definitely be trying that next time we have leftovers 🙂 How about on top of a salad?

  40. Tara says

    Love, love, love this!!! I’m so glad that I stumbled across your blog, it is inspiring me to cook again 🙂

    One question that has always plagued me–when pan frying marinated chicken the marinade always burns in the pan and by the time the chicken is done my kitchen is a smoky mess. What am I doing wrong? Thank you!

    • Jessica Gavin says

      Aww, you totally made my day Tara!It makes me so happy to think I can help inspire others to cook 🙂 Great question! If the marinade you use has any kind of sugar, it will burn it cooked on high heat for a while. What you can do is take the chicken out of the marinade and press it with some paper towel before adding to the pan. As the chicken gets closer to being done, you can add back a little marinade and cook until it glazes the chicken to add back some flavor. Also try not to heat your pans on the highest level. I usually heat the pan to medium and let it heat up really good and then heat up the oil. If I start on medium high heat, I sear the chicken for a few minutes on each side to get color, then reduce the heat to medium to finish cooking. I hope that helps!

    • Bobbie says

      I used a little olive oil in the pan and cooked it a little lower like medium heat for a little longer. It turned out perfect..

  41. Brad says

    This was really good! I didn’t use as much pineapples as the recipe called for though… too acidic haha. It was delicious though.

  42. Julianne says

    I came upon your website and the recipes looked great! I bookmarked the site and came back to it this weekend. I wanted to try this recipe out to prepare menus for this summer at our cottage. This was a hit! My husband said, “I’d serve this to company!” Thanks so much. I can’t wait to try more of your recipes. BTW, I’ve never left a message on a cooking site before, but this deserved a comment.

    • Jessica Gavin says

      Julianne I am so happy you came back! You are so lucky to have a nice retreat where you can relax and entertain friends! I am so thrilled that your family enjoyed the recipe and can’t wait to hear what your guests think. I’m looking forward to sharing more recipes with you!

  43. Angela says

    I don’t come me back to blogs very often but I had to come back and tell everyone to TRY THIS ONE!! I was practically inhaling them! I left out the jalapeños because I am the only one in my family who eats them and they were so so good! Thank you! I will make these again!!

    • Jessica Gavin says

      Your comment made my day Angela! I’m so thrilled that you enjoyed the recipe 🙂 Looking forward to sharing more recipes with you!

  44. Scott Groth says

    I love this recipe. So fresh and delicious. I’m putting together a Cinco de Mayo Buzzfeed post- would you be ok if I added this to the mix?

    • Jessica Gavin says

      Thank you Scott! Absolutely, please feel free to include my recipe in the buzzfeed post. Great idea!

  45. Whitney @WhittyPaleo says

    Gosh, I am drooling – this looks divine! I can’t have the wrap but I’m so making the chicken and salsa, looks too good not to!

    • Jessica Gavin says

      Thank you so much Whitney! You can definitely wrap the chicken in lettuce instead as a paleo alternative 🙂