Easy 30-Minute Tropical Pineapple Chicken Tacos for Summer
Sweet pineapple, smoky chipotle, and tangy red enchilada sauce create a vibrant summer taco experience. With tender chicken shredding, warm corn tortillas, and a fresh pineapple salsa, this 30-minute recipe delivers restaurant-quality flavor.
Ingredients
- Extra virgin olive oil, 2 tbsp, plus more for rubbing
- Boneless skinless chicken tenders, 1 pound
- Yellow onion, 1, chopped
- Chipotle peppers in adobo, 1-2, finely chopped
- Dried oregano, 1 tsp
- Kosher salt, 1 tsp
- Red enchilada sauce, 1/2 cup
- Corn tortillas, 12
- Shredded Mexican cheese (60%), 1 1/2 cups
- Shredded lettuce, to taste
- Smashed avocado, to taste
- Pineapple (1 cup diced), for salsa
- Red onion (1/4 cup diced), for salsa
- Lime juice (1 tbsp), for salsa
Instructions
- Heat 2 tbsp olive oil in a skillet over medium-high. Rub chicken with remaining oil and season with salt and oregano.
- Sear chicken for 5-6 minutes per side until browned. Add chopped onion and chipotle until fragrant (1-2 mins).
- Pour in enchilada sauce, simmer 5-7 minutes until chicken is tender. Shred chicken with two forks.
- Warm tortillas on a dry griddle. Top with shredded chicken, melted cheese, and pineapple salsa.
- Make salsa: combine diced pineapple, red onion, lime juice, and 1 tsp salt. Toss gently.
Notes
Use halal chicken for dietary requirements
Adjust chipotle peppers for spice level
Store leftover salsa in an airtight container up to 2 days
Substitute store-bought salsa if preferred
Grill tortillas briefly for smoky flavor
Adjust chipotle peppers for spice level
Store leftover salsa in an airtight container up to 2 days
Substitute store-bought salsa if preferred
Grill tortillas briefly for smoky flavor
Nutrition
Serving: 3gCalories: 420kcalCarbohydrates: 42gProtein: 34gFat: 24gSaturated Fat: 8gCholesterol: 90mgSodium: 580mgFiber: 4gSugar: 18g
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