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.
Servings 8 tacos
Calories 211kcal
Ingredients
- 4 chicken breasts skinless, cut lengthways into 4 strips each
- 1 teaspoon ground cumin, paprika each
- ⅓ teaspoon fine sea salt
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
For the pineapple salsa
- 1 pineapple peeled, finely diced
- 2 tablespoons lime juice plus zest of 1 lime
- 1 green bell pepper deseeded, diced
- 1 jalapeno pepper with or without seeds, finely chopped
- 5 tablespoons cilantro/fresh coriander finely chopped
- 1 red onion small, finely chopped
- 1 tablespoon 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