Crispy Chicken & Pineapple Tacos Recipe

Introduction

These crispy chicken and pineapple tacos offer a delightful combination of smoky, spicy, and sweet flavors. With tender marinated chicken, fresh pineapple salsa, and creamy avocado, they make a perfect casual meal that’s both vibrant and satisfying.

Ingredients

• 6 skin-on boneless chicken thighs
• 2 tsp smoked paprika
• 2 tsp ground coriander
• 2½ tbsp olive oil
• 3 tbsp mayonnaise
• 100ml soured cream
• ½ tbsp chipotle paste
• 1 large, ripe avocado
• 1 lime, juiced
• 8 small flour tortillas
• ½ medium pineapple
• ½ small red onion, finely chopped
• 1 red chilli, finely chopped
• Small bunch of coriander, finely chopped
• 1 lime, juiced (for salsa)

Instructions

1. Step 1: Remove the skin from the chicken thighs and set the skin aside. Slice the chicken into strips and toss in a bowl with smoked paprika, ground coriander, 2 tablespoons of olive oil, and a good pinch of salt. Cover and marinate for at least 1 hour or up to 24 hours.
2. Step 2: Prepare the salsa by cutting the pineapple lengthwise, removing the core, and dicing the flesh into small cubes. Combine the pineapple with finely chopped red onion, red chilli, coriander, and lime juice in a bowl. Set aside.
3. Step 3: Heat the remaining ½ tablespoon of olive oil in a non-stick frying pan. Season the chicken skin with salt and fry over high heat for 3-5 minutes on each side until golden and crispy. Remove and drain on kitchen paper.
4. Step 4: Add the marinated chicken strips to the pan and cook over medium-high heat for 10-12 minutes, turning halfway through, until cooked through and nicely browned.
5. Step 5: In a bowl, mix together the mayonnaise, soured cream, and chipotle paste to make a spicy cream sauce.
6. Step 6: In another bowl, mash the avocado with lime juice and season to taste with salt and pepper.
7. Step 7: Preheat the oven to 180°C (160°C fan) or gas mark 4 and warm the tortillas on a baking tray for 5-7 minutes, or heat them in the microwave for 1-2 minutes.
8. Step 8: Assemble the tacos by spreading the spicy sour cream on the tortillas, followed by mashed avocado, cooked chicken strips, pineapple salsa, and crumbled crispy chicken skin on top. Serve immediately.

Tips & Variations

• For extra smoky flavor, try adding a touch of smoked salt to the chicken marinade.
• If you prefer a milder spice, reduce or omit the chipotle paste and chilli.
• Swap flour tortillas for corn tortillas for a gluten-free option.
• You can prepare the chicken marinade and salsa a day ahead for deeper flavors and quicker assembly.

Storage

Store any leftover cooked chicken and salsa separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken gently in a pan or microwave before assembling. Avoid storing assembled tacos as the tortillas may become soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but thighs tend to stay juicier and more flavorful when cooked this way.

What can I substitute for soured cream?

You can substitute soured cream with plain Greek yogurt or crème fraîche for a similar tangy texture and flavor.

Crispy Chicken & Pineapple Tacos Recipe

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★★★★★

4.4 from 135 reviews

• Author: Ben
• Total Time: 1 hour 35 minutes
• Yield: 8 small tacos 1x

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Description

These Crispy Chicken & Pineapple Tacos combine juicy marinated chicken strips with a vibrant homemade pineapple salsa, creamy chipotle soured cream, and mashed avocado. The chicken skin is crisped to perfection, adding an irresistible crunch to each taco wrapped in warm flour tortillas. Perfect for a flavorful, fun meal with balanced sweet, smoky, and spicy notes.

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Ingredients

Scale 1x2x3x

Chicken and Marinade

• 6 skin-on boneless chicken thighs
• 2 tsp smoked paprika
• 2 tsp ground coriander
• 2½ tbsp olive oil, divided
• Salt, to taste

Salsa

• ½ medium pineapple
• ½ small red onion, finely chopped
• 1 red chilli, finely chopped
• Small bunch of coriander, finely chopped
• 1 lime, juiced

Chipotle Sauce

• 3 tbsp mayonnaise
• 100ml soured cream
• ½ tbsp chipotle paste

Other

• 1 large ripe avocado
• 1 lime, juiced
• 8 small flour tortillas

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Instructions

1. Prepare the Chicken: Remove the skin from the chicken thighs and set the skin aside. Slice the chicken into strips. In a bowl, toss the chicken strips with smoked paprika, ground coriander, 2 tablespoons of olive oil, and a good pinch of salt. Cover and refrigerate to marinate for at least 1 hour or up to 24 hours for maximum flavor.
2. Make the Pineapple Salsa: Cut the pineapple lengthwise and remove the core. Chop the pineapple flesh into small cubes. In a bowl, combine the pineapple cubes with finely chopped red onion, red chilli, chopped coriander, and the juice of one lime. Mix well and set aside to allow flavors to meld.
3. Crisp the Chicken Skin: Heat the remaining ½ tablespoon olive oil in a non-stick frying pan over high heat. Season the reserved chicken skin with salt and fry for 3-5 minutes on each side until golden brown and crisp. Remove and place on paper towels to drain excess oil.
4. Cook the Chicken: In the same pan, add the marinated chicken strips. Fry over medium-high heat for 10-12 minutes, turning halfway through, until the chicken is fully cooked through and slightly caramelized.
5. Prepare the Chipotle Sauce: In a bowl, mix mayonnaise, soured cream, and chipotle paste until smooth. Set aside.
6. Mash the Avocado: In another bowl, mash the ripe avocado with lime juice and season with salt and pepper to taste for a creamy, zesty topping.
7. Warm the Tortillas: Preheat the oven to 180°C (160°C fan) or gas mark 4. Place the flour tortillas on a baking tray and warm for 5-7 minutes until soft and pliable. Alternatively, warm in the microwave for 1-2 minutes.
8. Assemble the Tacos: Let everyone build their own tacos starting with a spread of chipotle cream, followed by mashed avocado, crispy chicken strips, fresh pineapple salsa, and finish with crumbled crispy chicken skin for added texture and flavor.

Notes

• Marinating the chicken for longer enhances the flavor but at least 1 hour is required for decent seasoning.
• Make sure to crisp the chicken skin separately for an extra crunchy texture.
• You can substitute flour tortillas with corn tortillas for a gluten-free option.
• Adjust the amount of chipotle paste to control the level of heat in the sauce.
• For a dairy-free version, replace mayonnaise and soured cream with coconut yogurt and vegan mayo.

• Prep Time: 15 minutes plus 1 hour marination
• Cook Time: 20 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Mexican-inspired

Keywords: crispy chicken tacos, pineapple salsa tacos, chipotle sauce, avocado tacos, easy taco recipe, Mexican food