Pineapple Chipotle Tacos (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
450g chicken thighs or breasts, boneless and skinless
02 -
120ml pineapple juice, freshly squeezed
03 -
2 tbsp finely chopped chipotle peppers in adobo
04 -
2 tbsp soy sauce
05 -
1 tbsp olive oil
06 -
1 tbsp lime juice, freshly squeezed
07 -
2 minced garlic cloves
08 -
1/2 tsp ground cumin
09 -
Black pepper and salt as needed
→ Tacos Ingredients
10 -
8 small tortillas, either corn or flour
11 -
1 cup diced pineapple
12 -
1/2 cup red onion, chopped small
13 -
1/2 cup chopped cilantro leaves
14 -
1 avocado, sliced
15 -
Lime wedges for garnish
# Instructions:
01 -
Stir together pineapple juice, chipotle peppers, soy sauce, olive oil, lime juice, minced garlic, cumin, salt, and black pepper in a medium mixing bowl. Add your chicken, ensuring it's all coated evenly. Pop a cover on and chill in the fridge for at least half an hour, but 2 hours will give it more flavor punch.
02 -
Fire up a skillet or grill pan to medium-high. Pull the chicken out of the marinade and toss the leftover liquid. Cook each side for around 6–7 minutes or until the chicken hits an internal temperature of 74°C and is fully cooked. Give it a few minutes to cool before slicing into strips.
03 -
Warm up the tortillas by tossing them on a dry skillet over medium heat, about half a minute on each side. Layer each tortilla with some chicken pieces. Then sprinkle on pineapple chunks, red onion bits, fresh cilantro, and a few avocado slices.
04 -
Serve the tacos with lime wedges on the side so everyone can add a fresh squeeze to their liking.
# Notes:
01 -
Tone It Down: If you like less spice, cut back on the chipotle peppers or swap in a mild salsa.
02 -
Top It Off: Feel free to toss in extras like cheese, a creamy sauce, or sour cream for more oomph.
03 -
Complete the Spread: Pair your tacos with sides like black beans or rice to round out the meal.