Tacos de pollo con piña with red onion salsa Recipe
These tacos combine juicy pieces of chicken with caramelized pineapple and a fresh, slightly tangy red onion salsa. In Mexico, sweet-and-spicy combinations are very popular, and fruit often ends up in savory street dishes. It’s a bit like a chicken-and-pineapple skewer, just in a tortilla version with lime and cilantro.
Tacos de pollo con piña combine juicy, cumin-spiced chicken with caramelized pineapple and a hot, tangy red onion salsa – the essence of Mexico’s love for sweet-and-spicy contrasts. The dish is reminiscent of street food from taquerías, where fruit lands next to meat on the same pan and everything is finished with lime and fresh cilantro. That way every bite is at once sweet, spicy, citrusy and full of umami.
Chef's tips
Don’t fry the thinly sliced chicken for too long – 6–8 minutes over high heat is enough, otherwise it will dry out; check that the thickest piece no longer has a pink center. Add the pineapple only near the end, when the chicken is almost done, so it has time to caramelize but doesn’t cook down into a jam. Warm the tortillas briefly in a dry pan and keep them wrapped in a clean cloth – if they cool on a plate, they’ll start to crack when you fold them.
How to serve
These tacos are perfect for a home “taco night” instead of classic nachos, especially when you’re inviting friends over for a game or board-game evening. Serve with lime wedges, extra cilantro and a simple tomato salad, and to drink with a light lager-style beer or homemade lemonade with a hint of chili. If you’re making them for a party, set out a bowl of chicken, warmed tortillas wrapped in a cloth and a bowl of salsa so everyone can assemble their own tacos.
Ingredients
- corn tortilla - 8 piece
- chicken breast - 500 g
- pineapple - 200 g
- red onion - 1.5 piece
- chili pepper - 1 piece
- garlic - 2 clove
- sweet paprika - 1.5 teaspoon
- cumin - 0.5 teaspoon
- vegetable oil - 3 tablespoon
- lime - 2 piece
- cilantro - 3 tablespoon
- sugar - 1 teaspoon
- salt
- black pepper
Preparation
- Cut the chicken into thin strips or small pieces. Finely chop the garlic. In a bowl, mix the chicken with 2 tablespoons of oil, garlic, sweet paprika, cumin, a pinch of salt and pepper, and the juice of 1 lime. Set aside for at least 15 minutes.
- Cut the pineapple into small cubes if you haven’t already. Divide the red onion: slice one onion into slivers for frying and finely chop the remaining half for the salsa.
- Put the finely chopped onion (0.5 piece) into a small bowl, add the juice of 1 lime, the sugar and a pinch of salt. Mix and set aside for 10–15 minutes so the onion softens and becomes milder in flavor.
- Finely chop the chili pepper and add it to the bowl with the marinated onion. Add 1 tablespoon of chopped cilantro and mix – this will be your quick red onion salsa.
- In a large pan, heat 1 tablespoon of oil over medium-high heat. Add the onion slivers and fry for 3–4 minutes until they soften and lightly brown.
- Add the chicken pieces along with the marinade. Fry for 6–8 minutes, stirring often, until the meat is cooked through and lightly browned on the outside.
- When the chicken is almost done, add the pineapple cubes to the pan. Cook for another 3–4 minutes, until the pineapple lightly caramelizes and releases its juices, which will mix with the spices.
- Warm the tortillas in a dry pan for 20–30 seconds on each side, until soft and pliable. Keep them covered so they don’t dry out.
- Place a portion of the chicken and pineapple mixture on each tortilla, sprinkle with the remaining chopped cilantro and top with a spoonful of red onion salsa. Serve immediately while the filling is hot.
Storage
Store the chicken-and-pineapple filling and the salsa separately in the fridge and use within 2 days. Warm the filling in a pan before serving and heat fresh tortillas so they stay soft and don’t crack.
