Chicken and Pineapple Salsa Tacos

Chicken and Pineapple Salsa Tacos

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Ingredients

• 1 ½ pounds boneless skinless chicken breast
• 2 tablespoons lime juice
• 2 teaspoons honey
• 1 ½ teaspoons ground cumin
• 1 teaspoon chili powder
• ¾ teaspoon paprika, sweet or smoked
• ¾ teaspoon kosher salt
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• 3 tablespoons olive oil, divided
• 8 tortillas, corn or flour
• Pineapple Salsa:
• 1 cup diced pineapple
• 1 cup diced tomato
• ¼ cup diced red onion
• 1 teaspoon minced jalapeño
• 1 tablespoon lime juice, plus zest of 1 lime
• 1 tablespoon chopped cilantro

Instructions

1. Cut each piece of chicken horizontally lengthwise to make two thinner cutlets.
2. In a small bowl, whisk together the lime juice, honey, cumin, chili powder, paprika, salt, onion powder, garlic powder, black pepper, cayenne and 2 tablespoons olive oil.
3. Pour the marinade into the large resealable plastic bag with the chicken. Coat evenly with the marinade. Press out as much air as possible and seal. Marinate in the refrigerator for 20 to 60 minutes or up to 24 hours.
4. To make the salsa, combine the pineapple, tomato, red onion, jalapeño, lime zest, lime juice, and cilantro. Cover and refrigerate until ready to serve.
5. Heat a large skillet over medium heat. Add 1 tablespoon of oil. Once it begins to shimmer, add the chicken. Cook until golden brown, about 5 minutes. Flip, then lower the heat to medium-low. Cook until the internal temperature reaches 165°F or about 3 to 5 minutes.
6. Rest the chicken on a cutting board for 5 to 10 minutes. Dice into about ½-inch pieces. Alternatively, slice against the grain or shred.
7. Heat a pan over medium heat. Toast the tortillas on each side until warm and lightly browned, about 10 to 15 seconds per side.
8. Fill tortillas with chicken, salsa, and any additional toppings. Serve with lime wedges if desired.