Chili Lime Chicken Tacos with Pineapple Salsa

Nothing says summer like pineapple salsa and this is a perfect taco for Taco Tuesday. Well, any day of the week works, too. The mix of the sweet pineapple and spicy peppers is an amazing match

This taco dish is one of our summer staples and I use the chicken marinade very, very often.

You and your family will love this meal too! Serve with a side of rice, black beans, and a lime wedge, and you will be in heaven!

Ingredients

For the chicken marinade

• 2 tablespoons olive oil
• 1-1/2 teaspoons chili powder
• 1 teaspoon brown sugar
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• lime and lime zest from a lime
• 1 pound boneless, skinless chicken breasts

For the pineapple salsa

• 1/2 fresh pineapple, diced
• 1 large red or orange bell pepper, diced
• 1/2 small red onion, diced
• 1 jalapeno, seeded and diced
• 1/2 cup cilantro, finely chopped
• 1 tablespoon lime juice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cumin
• salt and pepper, to taste

Instructions

1. For the chicken: Dice chicken breasts in small bite-sized pieces, then add to a quart plastic storage bag.
2. In a small bowl, whisk chicken rub ingredients together and pour into storage bag with the chicken. Time permitting, allow chicken to sit at 30 minutes at room temperature or refrigerate up to 8 hours bringing the chicken up to room temperature before cooking.
3. Heat a large non-stick skillet over medium-high heat. Once hot, add chicken and cook for 3-5 minutes until chicken is cooked through.
4. For the pineapple salsa: Toss all of the pineapple salsa ingredients together, drizzle some olive oil over the top, and serve immediately or chill for later.
5. Serve with chicken, pineapple salsa, queso fresco, and some cilantro in a flour or corn tortilla.

Chili Lime Chicken Tacos with Pineapple Salsa

In a small bowl, whisk together some olive oil, chili powder, brown sugar, cumin, paprika, onion powder, garlic powder, salt, pepper, and the juice and zest of a lime.

Add some finely diced chicken breast to a plastic storage bag along with the marinade.

In a small bowl, whisk chicken rub ingredients together and pour into storage bag with the chicken. Time permitting, allow chicken to sit at 30 minutes at room temperature or refrigerate up to 8 hours bringing the chicken up to room temperature before cooking.

Heat a large non-stick skillet over medium-high heat. Once hot, add chicken and cook for 3-5 minutes until chicken is cooked through.

In a bowl, add fresh pineapple, bell pepper, red onion, jalapeno, cilantro, lime juice, some ground ginger, cumin, salt, and pepper. Then, give it a drizzle of olive oil.

Either eat immediately or store in the refrigerator to let the flavors come together.

To serve: place chicken, pineapple salsa, queso fresco, and some cilantro in a flour or corn tortilla with a lime wedge on the side.

Ingredients

For the chicken marinade

• 2 tablespoons olive oil
• 1-1/2 teaspoons chili powder
• 1 teaspoon brown sugar
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• lime and lime zest from a lime
• 1 pound boneless, skinless chicken breasts

For the pineapple salsa

• 1/2 fresh pineapple, diced
• 1 large red or orange bell pepper, diced
• 1/2 small red onion, diced
• 1 jalapeno, seeded and diced
• 1/2 cup cilantro, finely chopped
• 1 tablespoon lime juice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cumin
• salt and pepper, to taste

Instructions

1. For the chicken: Dice chicken breasts in small bite-sized pieces, then add to a quart plastic storage bag.
2. In a small bowl, whisk chicken rub ingredients together and pour into storage bag with the chicken. Time permitting, allow chicken to sit at 30 minutes at room temperature or refrigerate up to 8 hours bringing the chicken up to room temperature before cooking.
3. Heat a large non-stick skillet over medium-high heat. Once hot, add chicken and cook for 3-5 minutes until chicken is cooked through.
4. For the pineapple salsa: Toss all of the pineapple salsa ingredients together, drizzle some olive oil over the top, and serve immediately or chill for later.
5. Serve with chicken, pineapple salsa, queso fresco, and some cilantro in a flour or corn tortilla.