This is a recipe I created while inspired from another recipe- and don’t ask me where that came from because I can’t remember! At any rate, I love to make this when I start seeing fresh pineapples for less. None of my amounts are exact, so feel free to adjust to fit your family’s tastes. If you want the chicken to stretch even further, add some pinto or black beans to the mixture.
Just as an FYI as well, this recipe is dairy and gluten-free! I also used a store-bought rotisserie chicken to save on time. {About 1/2 the chicken was used for this meal.}
Chicken Pineapple Tacos
Chicken:
- about 2 cups shredded rotisserie chicken
- 1-2 tsp cumin
- juice of 1 lime
- 2 TBSP water
- salt & pepper to taste
Combine ingredients in a small, microwavable bowl. Mix around with a fork and microwave about 1 minute.
Pineapple Salsa:
- about 1.5 cups diced fresh pineapple {1/3 of our pineapple}
- 1/3 cup finely chopped red onion
- 1/3 bunch of cilantro, torn or chopped
- juice of 1 lime
- dash of salt
Lightly mix all ingredients and allow to sit while you’re prepping the chicken and corn tortillas.
You’ll also need about 10-12 corn tortillas and shredded lettuce.
You can warm the tortillas in the microwave, but I like to heat them with a bit of olive oil on the stove. Put about 2 TBSP oil in a small bowl. Heat a frying pan on medium and add a bit of oil using a sauce brush. Pat both sides of the tortilla with the brush and heat about 30-40 seconds on each side. They end up a lot more pliable this way so you don’t have a bunch of broken tortillas for your delicious chicken pineapple tacos!
Take warm tortillas and scoop some of the warm seasoned chicken on the bottom. Top with some pineapple salsa and shredded lettuce.
My husband added some salsa to his tacos while I opted for green taco sauce. Yum!