Chicken and Pineapple Tacos

Prep Time: 10 min
Cook Time: 20 min
Serves: 4

There is no question that some of the most delicious weeknight meals are the Mexican ones. Mexican food has so many bright and citrusy flavours that are sure to spice up any night of the week. These tacos are soft 100% corn tacos and can be found in the freezer or refrigerator aisle of better supermarkets and Latin grocery stores.


2 tbsp (30 mL) canola oil
1/2 lb (0.3 kg) boneless, skinless chicken breast, cut into 1-inch pieces
1 tbsp (15 mL) minced chipotle in adobo
1/4 cup (60 mL) diced pineapple
1/4 cup (60 mL) diced red onion
1 garlic clove, minced
1/4 cup (60 mL) water
1/2 tsp (2.5 mL) kosher salt
1/2 cup (125 mL) tomatillo salsa
1/4 cup (60 mL) micro greens or fresh cilantro
8 – 4-inch corn tortillas


1 Heat a large non-stick skillet over medium-high heat. Add oil and heat. Add chicken to the skillet and sear until browned on all sides, about 15 minutes. Add chipotle, pineapple, and red onion; sauté for 2 minutes more. Add the garlic and fry 1 minute. Add ¼ cup (60 mL) water and cook for 2-3 minutes more, scraping up any brown bits stuck to the bottom of the skillet.
2 Heat another small skillet over medium heat. In batches add the corn tortillas and cook for 30 seconds a side until heated and soft. Transfer to a plate and continue with remaining tortillas.
3 Arrange two tortillas per plate. Divide the filling down the center of each. Top with salsa and a sprinkle of micro greens or fresh cilantro. Serve immediately.