Pineapple Chicken Tacos
Prep time: 
Cook time: 
Total time: 
Serves: serves 4-6
  • For the Salsa:
  • 4 ripe Roma tomatoes, diced
  • ⅓ cup diced red onion
  • 1½ cups fresh diced pineapple
  • 2 tablespoons finely minced hot peppers (as hot as you dare! I used Chocolate Morugas)
  • ¼ cup chopped cilantro
  • ⅓ cup red wine vinegar
  • ¼ cup olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • ½ teaspoon garlic powder
  • For the Cilantro Lime Sour Cream:
  • 1 cup sour cream
  • 2 tablespoons fresh squeezed lime juice
  • 1 tablespoon chopped cilantro
  • For the Chicken:
  • 1 teaspoon oil
  • 1 - 1½ pounds boneless, skinless chicken breast (or tenders) cut into thin slices
  • ½ teaspoon kosher salt
  • ½ cup pineapple juice
  • 2 teaspoons brown sugar
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • For the Tacos:
  • corn or flour tortillas, lime wedges, shredded lettuce
  1. To make the salsa toss together all the salsa ingredients. If it's too hot add more pineapple.
  2. To make the cilantro lime sour cream, mix together the sour cream, lime juice, and cilantro until smooth.
  3. To cook the chicken, heat the oil in a large skillet. Add the chicken, sprinkle with salt, and cook until it's browned. Pour in the pineapple juice and add the brown sugar. Drop the heat to medium and let the liquid cook down, stirring the chicken occasionally. Stir in the chili powder and paprika, cook for another minute or two, and remove from the heat.
  4. Assemble and serve
Recipe by Sugar Dish Me at