Pineapple Sriracha Chicken Tacos: A Flavorful Fiesta Delight
These Pineapple Sriracha Chicken Tacos perfectly balance sweet and spicy flavors, featuring tender chicken marinated in a zesty pineapple and Sriracha blend. Tucked into warm corn tortillas and topped with fresh ingredients, they are a flavor explosion that will impress everyone!
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Pan-frying
- Cuisine: Mexican
Ingredients
- Boneless, skinless chicken thighs
- Fresh pineapple or canned pineapple chunks in juice
- Sriracha Sauce
- Corn tortillas or flour tortillas
- Fresh cilantro
- Diced red onion
- Lime wedges
- Avocado (optional)
- Shredded cabbage (optional)
Instructions
- Start by cutting the chicken into bite-sized pieces. In a bowl, mix the chicken with a tablespoon of Sriracha sauce and let it marinate for about 15-20 minutes for maximum flavor.
- Heat a tablespoon of oil in a large skillet over medium-high heat. Once hot, add the marinated chicken. Cook for about 6-8 minutes, stirring occasionally, until the chicken is cooked through and has a nice golden color.
- Dice up your fresh pineapple. Once the chicken is cooked, add the pineapple chunks to the skillet and cook for an additional 3-4 minutes until the pineapple is slightly caramelized and heated through.
- Warm your tortillas in a separate pan or microwave. Once warmed, spoon the chicken and pineapple mixture onto each tortilla.
- Sprinkle fresh cilantro, diced red onion, and a squeeze of lime juice over the top of the tacos. If you like it extra spicy, drizzle a bit more Sriracha on top!
Nutrition
- Serving Size: 1 taco
- Calories: 300
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Customize your spice by serving Sriracha on the side. For a smoky flavor, try grilling the chicken instead of pan-frying it. You can also make a taco bowl by serving the chicken and pineapple over a bed of lettuce instead of in tortillas. These tacos can be made ahead of time and stored in the fridge.