Ingredients
Scale
- 3–4 boneless skinless chicken breasts (about 1.5 lbs)
- 1 cup fresh pineapple chunks (or canned)
- 1 medium red onion, diced
- Juice of 2 limes
- 1/4 cup fresh cilantro, chopped
- 2 tsp cumin
- 2 tsp chili powder
- 8 corn or flour tortillas
- 1/4 cup low-sodium soy sauce
- 2 tbsp honey (or maple syrup)
- 3 garlic cloves, minced
Instructions
- Marinate chicken: In a bowl, mix soy sauce, honey, garlic, cumin, chili powder, and lime juice. Add chicken breasts and marinate for at least 15 minutes.
- Sauté pineapple & onions: Heat olive oil in a skillet over medium heat. Add pineapple and onion; cook until onions are translucent and pineapple caramelizes (5-7 minutes).
- Cook chicken: Remove chicken from marinade (reserve it). Add to the skillet; cook until the internal temperature reaches 165°F (75°C), about 6-8 minutes per side.
- Add sauce: Pour reserved marinade into the skillet during the last few minutes of cooking to thicken.
- Assemble tacos: Warm tortillas and fill each with the chicken mixture. Top with cilantro and extra lime juice if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Tropical
Nutrition
- Serving Size: 2 tacos (approx. 300g)
- Calories: 470
- Sugar: 12g
- Sodium: 820mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 70mg