Description
Juicy blackened chicken paired with a refreshing pineapple salsa, perfect for Taco Tuesday or summer gatherings.
Ingredients
- 4 chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Corn tortillas
- 1 cup pineapple, diced
- 1/4 red onion, finely chopped
- 1 jalapeño, seeded and chopped
- 1/4 cup cilantro, chopped
- Juice of 1 lime
Instructions
- Mix the olive oil, paprika, cayenne pepper, garlic powder, onion powder, oregano, salt, and pepper in a bowl. Marinate chicken breasts in this blend for at least 30 minutes.
- Preheat your grill or skillet over medium-high heat. Cook the marinated chicken for 6-7 minutes on each side until fully cooked.
- Combine diced pineapple, red onion, jalapeño, cilantro, and lime juice in a bowl to prepare the salsa while the chicken cooks.
- Rest the chicken for a few minutes before slicing it into strips.
- Assemble the tacos by placing sliced chicken in corn tortillas and topping generously with pineapple salsa.
Notes
For a milder version, reduce the cayenne pepper or omit the jalapeño altogether. Store leftovers in an airtight container for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican