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    Home » Recipes » Easy Meals

    Grilled Chicken Pineapple Salsa Tacos

    January 22, 2017 By Monika Last Updated November 5, 2020 15 Comments

    Jump to Recipe

    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.

    3 tortillas with chicken and pineapple salsa on plate.

    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).

    Long peeled pineapple slices on top of cutting board with knife.

    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.

    Chicken strips with spices in mixing bowl.

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

    Chopped pineapple, green pepper, cilantro and red onion in white bowl.

    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!

    2 strips of grilled chicken with lime wedges and pineapple salsa in open tortilla with salsa in top right corner.

    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.

    Open tortilla with grilled chicken, pineapple salsa and lime on plate.

    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!

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

    3 tortillas with chicken and pineapple salsa on plate.

    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.
    No ratings yet
    Print Pin Rate
    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.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

     

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    Reader Interactions

    Comments

    1. Jhuls

      January 29, 2017 at 10:08 am

      I need one these right now! 😀 Looks so good!

      Reply
      • Monika

        January 29, 2017 at 10:34 am

        Thanks! Glad you like it, sorry though they are all gone:(

        Reply
        • Jhuls

          January 29, 2017 at 10:55 am

          Uh, okay 🙁 Maybe I'll have a chance next time you make them or make them myself. 😀

          Reply
    2. TraceyDelaplainMD.com and WhatsForDinnerDoc.com

      January 28, 2017 at 11:17 pm

      We eat everything in tortillas in Mexico so this looks perfect.
      Tracey

      Reply
      • Monika

        January 28, 2017 at 11:46 pm

        Thank you! Glad you like the recipe:)

        Reply
    3. kirsty Hijacked by Twins

      January 27, 2017 at 4:17 pm

      Yes please Monika! I would love these for my lunch, I have got some tortilla wraps! Must try x #CookBlogShare

      Reply
      • Monika

        January 27, 2017 at 4:28 pm

        Thank you Kirsty! They were so popular in my house I might make them this weekend again.

        Reply
    4. chefjulianna

      January 25, 2017 at 8:51 pm

      Oh my goodness, Monika! This is just so full of flavour! I am completely drooling over your photos right now! 😀

      Reply
      • Monika

        January 25, 2017 at 9:54 pm

        Thank you! It really was very tasty:)

        Reply
    5. Mandy Mazliah

      January 25, 2017 at 6:00 am

      What a great lunch - I particularly like the sound of the grilled pineapple. Thanks for linking up with #CookBlogShare

      Reply
      • Monika

        January 25, 2017 at 7:49 am

        Thanks Mandy! Always happy to link up with CookBlogShare:)

        Reply
    6. Cliona Keane

      January 24, 2017 at 12:17 pm

      What a great idea! I'd never have thought of putting these flavours together but now I've read this it sounds amazing, and healthy too! Perfect for taking to work or as a quick and healthy lunch at the weekend...sign me up!

      Reply
      • Monika

        January 24, 2017 at 12:23 pm

        Thank you Cliona! It was quick and healthy and we enjoyed it on Sunday - Sunday lunch only lighter:)

        Reply
    7. Eb Gargano / easypeasyfoodie.com

      January 24, 2017 at 11:29 am

      Oooh yum! Love the sound of these 🙂 Eb x

      Reply
      • Monika

        January 24, 2017 at 11:43 am

        Thanks Eb!

        Reply

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