Ingredients
- 1 pound boneless chicken (breast or thighs)
- 1 ripe fresh pineapple, diced
- 3 cloves garlic, minced
- 1 onion, diced
- 1 bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 8 tortillas (corn or flour)
- 1 tablespoon soy sauce
- 1 tablespoon oil
Instructions
- Begin by marinating your chicken. Mix fresh pineapple juice, minced garlic, lime juice, and a hint of soy sauce in a bowl. Add your chicken and let it soak up those flavors for at least 30 minutes.
- While your chicken is marinating, dice up your fresh pineapple, onion, and bell pepper.
- Heat a skillet over medium-high heat. Add a tablespoon of oil and let it get hot. Once heated, toss in the chicken pieces (drained from the marinade) and cook until golden brown and fully cooked—about 6–7 minutes. Remove the chicken and set aside.
- In the same skillet, add your onions and bell peppers. Allow them to sauté until soft and fragrant. Then, reintroduce the chicken to the skillet, mixing everything together. Gently stir in the diced pineapple and cook for a couple more minutes to let the flavors meld.
- Warm your tortillas on another pan, or you can wrap them in foil and toss them in the oven for a few minutes.
- Assemble your tacos by filling each tortilla with the chicken and pineapple mixture. Top it off with fresh cilantro, a squeeze of lime, and your favorite hot sauce.
Notes
For added flavor, marinate chicken for longer if possible. Use hot skillet for caramelization and avoid overcrowding the pan while cooking.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
- Diet: Gluten-Free