Description
These Hawaiian Chicken Tacos with Jalapeño Pineapple Salsa combine juicy grilled chicken thighs marinated in a savory-sweet blend with a fresh, zesty pineapple salsa for a perfect balance of flavors. Served on warm corn tortillas with crisp lettuce and creamy avocado, this recipe offers a vibrant, tropical twist on classic tacos, ideal for a quick and delicious meal in just 35 minutes.
Ingredients
Scale
For the Chicken
- 1 pound boneless, skinless chicken thighs (can substitute with chicken breast)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 tablespoon olive oil
For the Jalapeño Pineapple Salsa
- 1 cup fresh pineapple, diced
- 1 medium jalapeño, seeded and minced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 1/4 teaspoon salt
For Assembling the Tacos
- 8 small corn tortillas
- 1 cup shredded lettuce
- 1 avocado, sliced
Instructions
- Prepare the Chicken Marinade: In a mixing bowl, whisk together soy sauce, honey, garlic powder, ground ginger, and olive oil until well combined. Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and let marinate for at least 15 minutes to infuse the flavors.
- Grill the Chicken: Preheat your grill to medium-high heat. Place the marinated chicken thighs on the grill and cook for approximately 6 to 7 minutes per side, or until fully cooked through and juices run clear. Once done, remove the chicken and let it rest for a few minutes to retain its juices.
- Prepare the Jalapeño Pineapple Salsa: In a separate bowl, combine the diced fresh pineapple, minced jalapeño (seeds removed for less heat), finely chopped red onion, chopped cilantro, fresh lime juice, and salt. Mix thoroughly and set aside to meld the flavors.
- Warm the Tortillas: Place the small corn tortillas on the grill and warm them for about 30 seconds on each side until pliable and slightly charred for extra flavor.
- Assemble the Tacos: Slice the grilled chicken into thin strips. On each warmed tortilla, add a layer of shredded lettuce, top with sliced chicken, a generous scoop of jalapeño pineapple salsa, and finish with slices of fresh avocado.
- Serve Immediately: Serve the assembled tacos fresh to enjoy the blend of smoky grilled chicken with the sweet and spicy salsa. These tacos pair well with a cold beverage or a light side salad.
Notes
- You can substitute chicken thighs with chicken breasts if preferred, but thighs provide juicier results.
- Adjust the amount of jalapeño to control the spiciness of the salsa.
- For a gluten-free option, ensure your soy sauce is gluten-free.
- To make ahead, prepare the salsa and marinade the chicken in advance.
- Leftover grilled chicken works well for quick taco assembly the next day.
