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Delicious spicy chipotle pineapple chicken tacos are displayed in a mouthwatering featured image, showcasing the recipe's vibrant colors and inviting presentation.
Lady Maria

Spicy Chipotle Pineapple Chicken Tacos

These Spicy Chipotle Pineapple Chicken Tacos are a flavor explosion, combining smoky chipotle peppers, sweet and tangy pineapple salsa, and juicy marinated chicken. Perfect for weeknight dinners or a fun taco bar, this recipe is easy to customize and guaranteed to be a crowd-pleaser.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1/4 cup olive oil
  • 2 chipotle peppers in adobo sauce, finely chopped
  • 1-2 tablespoons adobo sauce from can of chipotle peppers
  • 1/4 cup pineapple juice
  • 2 cloves garlic, minced
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • Salt to taste
  • Black pepper to taste
  • 1 cup diced fresh pineapple
  • 1/2 red onion, finely diced
  • 1/4 cup chopped cilantro
  • 1 jalapeno, seeded and minced optional
  • 1 tablespoon lime juice
  • Salt to taste
  • Black pepper to taste
  • 12 corn or flour tortillas
  • Shredded cabbage optional topping
  • Avocado slices optional topping
  • Sour cream or Greek yogurt optional topping
  • Crumbled cotija cheese optional topping

Equipment

  • medium bowl
  • whisk
  • spoon
  • Cutting board
  • knife
  • Measuring cups
  • Measuring spoons
  • Large skillet or grill pan
  • tongs
  • meat thermometer
  • small bowl
  • Dry skillet or microwave or gas stove

Method
 

  1. Prepare the Chicken Marinade: In a medium bowl, whisk together the olive oil, chopped chipotle peppers, adobo sauce, pineapple juice, minced garlic, lime juice, chili powder, cumin, smoked paprika, salt, and pepper. The marinade should smell smoky, spicy, and slightly sweet.
  2. Marinate the Chicken: Add the chicken cubes to the marinade and toss to coat evenly. Make sure every piece of chicken is covered in that delicious mixture. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
  3. Prepare the Pineapple Salsa: While the chicken is marinating, prepare the pineapple salsa. In a separate bowl, combine the diced pineapple, red onion, cilantro, jalapeno (if using), lime juice, salt, and pepper. Gently toss to combine. The salsa should be vibrant and colorful.
  4. Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Remove the chicken from the marinade, letting any excess drip off. Discard the marinade. Cook the chicken for 6-8 minutes, or until cooked through and lightly charred, flipping occasionally. The chicken should be cooked to an internal temperature of 165°F (74°C). You'll know it's done when the juices run clear when pierced with a fork.
  5. Warm the Tortillas: While the chicken is cooking, warm the tortillas according to package directions. You can warm them in a dry skillet, in the microwave, or even over an open gas flame for a slightly charred flavor.
  6. Assemble the Tacos: Fill each tortilla with the cooked chicken, pineapple salsa, and your favorite toppings.
  7. Serve and Enjoy: Serve immediately and enjoy the explosion of flavors! These tacos are best enjoyed fresh, while the chicken is still warm and the salsa is crisp.

Notes

For the best flavor, marinate the chicken for at least 30 minutes, or up to 4 hours. Adjust the spice level by adding more or less chipotle peppers and adobo sauce. Fresh pineapple is recommended for the salsa. Don't overcook the chicken, and toast the tortillas before assembling the tacos to prevent tearing. Leftover chicken and salsa can be stored separately in the refrigerator for up to 3 days. Consider adding a creamy cilantro-lime dressing or guacamole for extra flavor. For a vegetarian option, use grilled halloumi cheese or black beans instead of chicken.