Pineapple Chicken Tacos
Bright and easy tacos featuring juicy grilled chicken and caramelized pineapple, served in warm corn tortillas with a fresh squeeze of lime.
Ingredients
For the Chicken and Rub
- 2 pieces chicken breasts Boneless, skinless
- 1 tablespoon olive oil Can substitute with avocado oil
- 1 teaspoon chili powder Reduce if milder heat is preferred
- 1 teaspoon cumin
- to taste Salt and pepper
For the Pineapple
- 1 cup fresh pineapple, diced Canned pineapple can be substituted if drained
For Assembly
- 8 small corn tortillas Flour tortillas can be substituted
- to taste Fresh cilantro For garnish
- to taste Lime wedges For serving
Instructions
Preparation
- Preheat the grill to medium-high heat. Ensure the grates are clean and lightly oiled.
- In a bowl, mix olive oil, chili powder, cumin, salt, and pepper. Coat chicken breasts evenly with this mixture.
Grilling
- Grill the chicken for 6-7 minutes on each side until fully cooked. Aim for an internal temperature of 165°F (75°C).
- Remove the chicken and let it rest for 5 minutes.
- Grill the diced pineapple for 2-3 minutes until caramelized.
Assembly
- Slice the grilled chicken into thin strips.
- Warm tortillas on the grill for about 30 seconds on each side.
- Assemble the tacos by placing sliced chicken and grilled pineapple on each tortilla. Garnish with fresh cilantro and serve with lime wedges.
Notes
For a smoky flavor, use smoked paprika in place of some chili powder. These tacos can be scaled for more servings easily.