Chipotle Pineapple Chicken Tacos (Print Version)
Smoky chipotle chicken paired with sweet pineapple in warm tortillas, topped with fresh avocado and zesty lime.
# Ingredients:
→ For the Chicken Marinade
01 -
450g boneless, skinless chicken thighs or breasts
02 -
120ml fresh pineapple juice
03 -
2 tbsp chipotle peppers in adobo sauce, finely chopped
04 -
2 tbsp soy sauce
05 -
1 tbsp olive oil
06 -
1 tbsp lime juice
07 -
2 cloves garlic, minced
08 -
1/2 tsp cumin
09 -
Salt and black pepper to taste
→ For the Tacos
10 -
8 small corn or flour tortillas
11 -
1 cup fresh pineapple, diced
12 -
1/2 cup red onion, diced
13 -
1/2 cup fresh cilantro, chopped
14 -
1 avocado, sliced
15 -
Lime wedges for serving
# Steps:
01 -
In a medium bowl, combine the pineapple juice, chopped chipotle peppers, soy sauce, olive oil, lime juice, minced garlic, cumin, salt, and pepper. Add the chicken to the marinade, ensuring it is well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
02 -
Heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and discard the marinade. Cook the chicken for about 6-7 minutes on each side or until the internal temperature reaches 74°C and the chicken is cooked through. Once cooked, let the chicken rest for a few minutes before slicing it into strips.
03 -
While the chicken is resting, warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable. To assemble the tacos, place a portion of the sliced chicken on each tortilla. Top with diced pineapple, red onion, fresh cilantro, and avocado slices.
04 -
Serve the tacos with lime wedges on the side for squeezing over the top.
# Notes:
01 -
Adjust Spice Level: If you prefer less heat, reduce the amount of chipotle peppers or use mild salsa instead.
02 -
Toppings: Feel free to add toppings like sour cream, cheese, or a drizzle of spicy sauce for extra flavor.
03 -
Make It a Meal: Serve with a side of black beans or Mexican rice for a complete meal.