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–+ servings

Spicy Pineapple Chicken Tacos

These flavorful tacos combine marinated chicken with sweet pineapple and a creamy Jalapeño Basil Ranch, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner, Main Course, Quick Meal
Cuisine: Fusion, Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 4 cloves garlic, chopped
  • 2 small shallots, chopped
  • 1/3 cup chopped pickled ginger
  • 2 teaspoons chili powder
  • 1/3 cup soy sauce or tamari make it gluten-free if needed
  • 1 to 3 tablespoons hot chili sauce adjust to your spice preference
  • 3 cups fresh pineapple chunks, divided
  • 1/2 cup chopped fresh cilantro
  • 2 fresh jalapeños, sliced
  • 8–12 small flour or corn tortillas, warmed
For Serving
  • 1 1/2 cups shredded purple cabbage
  • 1 ripe avocado, sliced
  • Extra fresh jalapeño slices
For the Jalapeño Basil Ranch
  • 1/2 cup sour cream or plain Greek yogurt
  • 1/3 cup mayonnaise
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons Worcestershire sauce
  • 1 cup fresh basil leaves
  • 1/2 cup fresh cilantro
  • 1/4 cup chopped fresh chives
  • 1 roasted jalapeño it softens the heat and adds richness
  • Salt and black pepper to taste

Method
 

Start Cooking the Chicken
  1. In a pressure cooker or pot, combine the chicken, garlic, shallots, pickled ginger, chili powder, soy sauce, hot chili sauce, and 2 cups of pineapple. If using a pressure cooker, cook on high pressure for 10 minutes, or if using a pot, simmer covered for 20–25 minutes until tender.
Shred the Chicken
  1. Once cooked, shred the chicken in the pot and return it to the cooking liquid.
Broiling Time
  1. Preheat your broiler to high. Spread the shredded chicken on a greased baking sheet, top it with sliced jalapeños, and broil for 8–12 minutes until caramelized. Keep an eye on it!
Sweet Pineapple Mixture
  1. While the chicken broils, combine the remaining pineapple with chopped cilantro in a bowl.
Make the Jalapeño Basil Ranch
  1. In a blender, combine sour cream (or Greek yogurt), mayonnaise, lemon juice, Worcestershire sauce, basil, cilantro, chives, and the roasted jalapeño. Blend until smooth and season with salt and pepper to taste.
Assemble Your Tacos
  1. Heat your tortillas and fill them with the shredded chicken, cabbage, pineapple mixture, avocado slices, and any extra jalapeños. Drizzle generously with that delightful ranch.
Serve and Enjoy
  1. For a beautiful presentation, stack the tacos on a large platter, garnishing with extra herbs or colorful slices of jalapeño and lime wedges. Pair them with a fresh corn salad or zesty black beans.

Nutrition

Serving: 2gCalories: 450kcalCarbohydrates: 40gProtein: 35gFat: 20gSaturated Fat: 5gSodium: 900mgFiber: 4gSugar: 8g

Notes

If you find yourself with leftovers, store the components separately in airtight containers in the fridge. The chicken can be kept for about 3-4 days, and the ranch should last up to a week. When reheating the chicken, a quick toss in a frying pan, adding a splash of water to keep it moist, works wonders.

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