Spicy Chicken Tacos with Pineapple Salsa

Spicy Chicken Tacos with Pineapple Salsa


  • 1 1/2 pounds chicken breast thinly sliced or pounded to 1/2 inch thickness
  • 8 tortillas corn, 6-inch


  • 3/4 teaspoon smoked paprika * 1 teaspoon chili powder ground
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon Pepper freshly ground
  • 1/4 teaspoon oregano dried
  • 1/4 teaspoon cayenne pepper ground, add more for spicier marinade
  • 1 teaspoon honey
  • 2 tablespoons lime juice plus zest of 1 lime
  • 2 tablespoons olive oil

Pineapple Salsa

  • 1 cup pineapple diced, ¼ inch
  • 1 cup tomato diced, ¼ inch
  • 1/4 cup red onion finely diced
  • 2 teaspoons jalapeño minced
  • 2 tablespoons lime juice plus zest of 1 lime
  • 1/2 cup cilantro chopped (optional)


  1. Add chicken to a large resealable plastic bag.
  2. Whisk all marinade ingredients together in a bowl, and then pour over chicken into a plastic bag. Coat the chicken evenly with the marinade. Press out as much air as possible and seal. Allow marinating at room temperature for 20 minutes or up to 1 hour in the fridge. Meanwhile, make the salsa.
  3. Stir all salsa ingredients in a bowl.
  4. Heat a large nonstick skillet over medium-high heat. Add chicken to hot pan, cook for 5 minutes without moving. Flip the chicken over, lower the heat to medium and cook 4 to 6 minutes, or until chicken is no longer pink or internal temperature reaches 165°F. Remove pan to cutting board and allow it to rest for 5 minutes.
  5. Thinly slice chicken lengthwise into long strips. Fill tortillas with chicken, salsa, and any additional topping. Serve with lime wedges if desired.


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