Tacos de Pollo con Salsa de Piña bring together a delicious balance of flavors—savory and tender marinated chicken paired with the bright, tangy sweetness of pineapple salsa. The smokiness of the grilled chicken perfectly complements the fresh salsa, with hints of lime and jalapeño adding just the right amount of zing.
Ingredients:
- For the chicken:
- 4 boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt and pepper to taste
- Corn or flour tortillas
- For the salsa de piña:
- 1 ½ cups fresh pineapple, diced
- ¼ red onion, finely chopped
- 1 jalapeño, seeded and minced
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
Instructions:
- Marinate the chicken:
- In a small bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
- Coat the chicken thighs with the seasoning mixture and let them marinate for 20-30 minutes.
- Cook the chicken:
- Preheat a grill or skillet over medium-high heat.
- Cook the chicken for 5-6 minutes on each side until fully cooked and lightly charred. Remove from heat and let rest for a few minutes.
- Slice the chicken into strips or chop into bite-sized pieces.
- Prepare the salsa de piña:
- In a bowl, combine diced pineapple, red onion, jalapeño, cilantro, and lime juice. Season with salt to taste.
- Toss everything together and let the flavors meld for a few minutes.
- Assemble the tacos:
- Warm your tortillas on a skillet or directly on the stove flame.
- Add the cooked chicken to each tortilla and top with a generous scoop of pineapple salsa.
- Garnish with extra cilantro or a squeeze of lime, if desired.
- Serve and enjoy!
