Grilled Chicken Pineapple Salsa Tacos

These chicken pineapple tacos are packed full of flavour and colour. The chicken is coated in spices then grilled and served in a tortilla along with a delicious, zesty and refreshing pineapple salsa.  Perfect on a hot day and ready in 20 minutes. You might also like coronation chicken pineapple salad.

Chicken pineapple tacos ingredients

I used skinless chicken breast strips which I coated in a few spices, seasoning and a bit of oil before grilling. I used a griddle pan but this recipe is also perfect for al fresco cooking. 

For the salsa I combined the pineapple with green pepper to offset the sweetness of the pineapple and add more colour into the salad. A generous drizzle of lime juice, finely chopped jalapeno pepper and cilantro complete this delicious, simple salsa.

How to prepare the pineapple

For me the easiest way to prepare the pineapple for this recipe is by removing the skin first.  Cut off both ends of the pineapple and stand it on one end.  Remove the skin by slicing downwards all the way around.  Cut the pineapple from the top into 4 equal parts.  Place each quarter on its side on top of a cutting board and cut off the tough core. Then simply chop the pineapple into small chunks and combine with the rest of the salsa ingredients.

Make the salsa just before putting the recipe together (I don't recommend making it in advance as the pineapple will release lots of juice).

Step-by-step recipe instructions

1.Start by preparing the chicken. Place the chicken strips in a bowl, add the paprika, cumin, garlic powder, salt and pepper, drizzle over 2 tablespoons of oil and give a good stir.  Chill while you prepare the salsa.

2. In another bowl combine all the salsa ingredients and stir thoroughly. Set aside.

3. Heat up a griddle pan (or use an outdoor grill), lightly grease with cooking spray and grill the chicken over a medium/high heat for 2-3 minutes on each side.  Place the cooked chicken in a bowl while you heat up the tortillas. Briefly grill the tortillas (on the griddle pan or over an open flame) or heat up in the microwave and assemble the tacos. Enjoy!

Serving suggestions

These grilled chicken tacos are also delicious served with refreshing mango avocado salsa, grilled corn salsa, roasted tomato salsa or a dollop of low fat ranch sauce.

Top tips and FAQs

• I used sweet paprika to prepare the chicken but you can use hot or smoked or a bit of each.
• Cook the chicken in batches to avoid overcrowding the pan. Remove from the pan as soon as it's cooked. Cooking times may very depending on the size of your chicken so ensure it's cooked through before serving.
• I do not recommend making the salsa ahead as the pineapple will release lots of juice and might make the salad soggy.
• Use another jalapeno for more heat if you like. 1 pepper will produce a moderately spicy salsa.
• Remember to zest the lime before juicing it.
• Use your favourite tortillas.
• Best served immediately.
• Not suitable for freezing.

You might also like

• Spiced Fish Wraps with Creamy Sauce
• Mexican Black Bean Stew
• Quick and Easy Tortilla Bake
• Hoisin Marinated Grilled Salmon

You may also like this collection of 13 healthy easy one pot chicken recipes.

Keep in touch!

If you make these chicken tacos I'd love to know how they turned out for you.  Leave a comment below, thanks!

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Grilled Chicken Pineapple Salsa Tacos

These chicken pineapple tacos are packed full of flavour and colour. The chicken is coated in spices then grilled and served in a tortilla along with a delicious, zesty and refreshing pineapple salsa.  Perfect on a hot day and ready in 20 minutes.

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Course: Dinner, Lunch

Cuisine: American, Mexican Fusion

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 8 tacos

Calories: 211kcal

Author: Monika Dabrowski

Ingredients

• ▢ 4 chicken breasts skinless, cut lengthways into 4 strips each
• ▢ 1 tsp ground cumin, paprika each
• ▢ ⅓ tsp fine sea salt
• ▢ ½ tsp garlic powder
• ▢ 2 tbsp olive oil

For the pineapple salsa

• ▢ 1 pineapple peeled, finely diced
• ▢ 2 tbsp lime juice plus zest of 1 lime
• ▢ 1 green bell pepper deseeded, diced
• ▢ 1 jalapeno pepper with or without seeds, finely chopped
• ▢ 5 tbsp cilantro/fresh coriander finely chopped
• ▢ 1 red onion small, finely chopped
• ▢ 1 tbsp olive oil
• ▢ Fine sea salt to taste

Instructions

• Start by preparing the chicken. Place the chicken strips in a bowl, add the paprika, cumin, garlic powder, salt and pepper, drizzle over 2 tablespoons of oil and give a good stir.  Chill while you prepare the salsa.
• In another bowl combine all the salsa ingredients and stir thoroughly. Set aside.
• Heat up a griddle pan (or use an outdoor grill), lightly grease with cooking spray and grill the chicken over a medium/high heat for 2-3 minutes on each side.  Place the cooked chicken in a bowl while you heat up the tortillas.
• Briefly grill the tortillas (on the griddle pan or over an open flame) or heat up in the microwave and assemble the tacos. Enjoy!

Notes

• Cook the chicken in batches to avoid overcrowding the pan. Remove from the pan as soon as it's cooked. Cooking times may very depending on the size of your chicken so ensure it's cooked through before serving.
• For me the easiest way to prepare the pineapple for this recipe is by removing the skin first.  Cut off both ends of the pineapple and stand it on one end.  Remove the skin by slicing downwards all the way around.  Cut the pineapple from the top into 4 equal parts.  Place each quarter on its side on top of a cutting board and cut off the tough core. Then simply chop the pineapple into small chunks and combine with the rest of the salsa ingredients.
• I do not recommend making the salsa ahead as the pineapple will release lots of juice and might make the salad soggy.
• I used sweet paprika to prepare the chicken but you can use hot or smoked or a bit of each.
• Use another jalapeno for more heat if you prefer. 1 pepper will produce a moderately spicy salsa.
• Remember to zest the lime before juicing it.
• Use your favourite tortillas.
• Best served immediately.
• Not suitable for freezing.

Nutrition

Serving: 1taco | Calories: 211kcal | Carbohydrates: 17g | Protein: 25g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 230mg | Potassium: 588mg | Fiber: 2g | Sugar: 12g | Vitamin A: 173IU | Vitamin C: 72mg | Calcium: 25mg | Iron: 1mg

*Nutritional information is automatically generated and should be considered as an estimate.

**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

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