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Chicken Tacos with Pineapple Salsa

Dinner 🍽️Lunch 🥪 Tex-Mex 🇺🇸🇲🇽Mexican High-Protein 💪Halal 🕌

Chicken Tacos with Pineapple Salsa pairs lime-onion–marinated grilled chicken with a bright mix of pineapple, tomato, and cilantro for a lively sweet-tart bite. Warm tortillas cradle juicy slices of chicken, crisp lettuce, and a drizzle of Sriracha, making a vibrant, fresh dinner perfect for weeknights or casual gatherings.

  • Prep30 mins
  • Cook10 mins
  • Serves4
  • DifficultyEasy
Chicken Tacos with Pineapple Salsa
  1. 1

    In a medium bowl, combine the tomatoes, 1/2 cup diced red onion, pineapple, and cilantro. Add 1 tablespoon lime juice, salt, and sugar; toss to mix. Cover the salsa with plastic wrap and refrigerate for at least 2 hours.

  2. 2

    Put the remaining red onion into a small food processor bowl. Add the juice of one lime and process until finely ground, about 3 minutes.

  3. 3

    Place the chicken strips in a shallow dish. Spread the onion mixture over the chicken, and refrigerate for at least 2 hours.

  4. 4

    Preheat an outdoor grill to high heat, about 400 degrees F (200 degrees C). Lightly oil the grill.

  5. 5

    Cook until the chicken is no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should register at least 165 degrees F (74 degrees C). Remove to a plate.

  6. 6

    Lightly brown the tortillas on the grill for 30 seconds to 1 minute. Drain the salsa.

  7. 7

    Thinly slice the chicken against the grain. Arrange the tortillas on plates, then top with lettuce, chicken, pineapple salsa, and Sriracha sauce.