Introduction

These crispy chicken and pineapple tacos bring a vibrant combination of smoky, spicy, and fresh flavors. Tender marinated chicken strips paired with a zesty pineapple salsa create a perfect handheld meal for any occasion. Ready in under an hour, they’re a crowd-pleaser that’s sure to brighten up your dinner table.

The image shows four soft white tortillas placed in a slight row on a white marbled surface, each folded and filled with layers of orange-brown cooked chicken, small diced pale yellow apple pieces, green sliced avocado, and bits of red onion, topped with fresh green cilantro leaves. To the right of the tacos is a small pile of chunky green guacamole with a silver fork resting beside it. On the left side, there are small white bowls filled with a creamy light pink sauce, fresh salsa made of diced green cucumber, red onion, and yellow apple mixed with cilantro, and extra cooked chicken pieces. A halved lime sits near the bowls. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 skin-on boneless chicken thighs

2 tsp smoked paprika

2 tsp ground coriander

2½ tbsp olive oil

3 tbsp mayonnaise

100ml soured cream

½ tbsp chipotle paste

1 large, ripe avocado

1 lime, juiced (plus extra for the salsa)

8 small flour tortillas

½ medium pineapple

½ small red onion, finely chopped

1 red chilli, finely chopped

Small bunch of coriander, finely chopped

Salt and pepper, to taste

Instructions

Step 1: Remove the skin from the chicken thighs and set the skin aside. Slice the chicken into strips and toss them in a bowl with smoked paprika, ground coriander, 2 tablespoons of olive oil, and a pinch of salt. Cover and marinate for at least 1 hour or up to 24 hours in the fridge.

Step 2: Prepare the pineapple salsa by cutting the pineapple lengthwise to remove the core, then dice the flesh into small cubes. In a bowl, combine the pineapple with finely chopped red onion, chilli, coriander, and the juice of half a lime. Mix well and set aside.

Step 3: Heat the remaining ½ tablespoon of olive oil in a non-stick frying pan. Season the reserved chicken skin with salt and fry over high heat for 3–5 minutes on each side until golden and crispy. Drain on kitchen paper and keep aside.

Step 4: In the same pan, add the marinated chicken strips and cook over medium-high heat for 10–12 minutes, turning halfway through until cooked and slightly charred.

Step 5: In a small bowl, mix mayonnaise, soured cream, and chipotle paste to make a spicy cream. In another bowl, mash the avocado with lime juice and season with salt and pepper.

Step 6: Preheat the oven to 180°C (160°C fan/gas mark 4). Warm the tortillas on a baking tray for 5–7 minutes or microwave for 1–2 minutes.

Step 7: To assemble, spread the chipotle sour cream on each tortilla, add mashed avocado, top with cooked chicken and pineapple salsa, and finish with crumbled crispy chicken skin. Serve immediately and enjoy.

Tips & Variations

For extra heat, add more chipotle paste to the sour cream or include extra chopped chilli in the salsa.

You can substitute boneless chicken thighs with chicken breast strips for a leaner option.

Try using corn tortillas for a gluten-free alternative and a more traditional taco experience.

Prepare the marinade and salsa a day ahead to develop deeper flavors and save time on the day of cooking.

FAQs

Can I use canned pineapple instead of fresh?

Fresh pineapple is preferred for its texture and brightness, but canned pineapple drained well can be a convenient substitute if fresh isn’t available.

How do I know when the chicken is fully cooked?

The chicken strips should be cooked through with no pink inside and reach an internal temperature of 75°C (165°F). Cooking for 10–12 minutes on medium-high heat while turning will typically ensure this.