Crispy Chicken and Pineapple Tacos

Name: Crispy Chicken and Pineapple Tacos
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 4
Ingredients: 6 skin-on boneless chicken thighs; 8 small flour tortillas; 1/2 medium pineapple; 1 large avocado; 1 lime, juiced; 1/2 small red onion, finely chopped; 1 red chilli, finely chopped; 1 small bunch coriander, finely chopped; 3 tbsp mayonnaise; 100 ml sour cream; 1/2 tbsp chipotle paste; 2 tsp smoked paprika; 2 tsp ground coriander; 2 1/2 tbsp olive oil; 1 tsp salt

These crispy chicken and pineapple tacos balance smoky, juicy chicken with a bright fresh pineapple salsa and a creamy chipotle sauce. Crunchy chicken skin adds extra texture, while avocado keeps every bite rich and satisfying. They are perfect for a fun taco night or casual dinner with friends.

Servings4 Portions

Prep Time35 Mins

Cook Time25 Mins

Difficulty

Intermediate

Ingredients

skin-on boneless chicken thighs
6
small flour tortillas
8
pineapple
0.5 medium
avocado
1 large
lime, juiced
1
red onion, finely chopped
0.5 small
red chilli, finely chopped
1
coriander, finely chopped
1 small bunch
mayonnaise
3 tbsp
sour cream
100 ml
chipotle paste
0.5 tbsp
smoked paprika
2 tsp
ground coriander
2 tsp
olive oil
1 tbsp
salt
1 tsp

Step-by-Step Instructions

Pull the skin from the chicken thighs and set it aside. Slice the chicken into thin strips, then toss with the smoked paprika, ground coriander, 2 tbsp of the olive oil, and a generous pinch of salt. Cover and refrigerate for at least 1 hour, or up to 24 hours for deeper flavor.

Make the salsa by trimming away the pineapple skin and core, then dicing the flesh into small pieces. Combine with the red onion, chilli, chopped coriander, and half of the lime juice. Mix well and set aside.

Heat the remaining 1/2 tbsp olive oil in a large non-stick frying pan over medium-high heat. Season the reserved chicken skin with salt and cook for 3 to 5 minutes per side until crisp and golden. Transfer to a paper towel-lined plate. In the same pan, cook the marinated chicken for 10 to 12 minutes, turning halfway through, until lightly charred and fully cooked.

In a small bowl, stir together the mayonnaise, sour cream, and chipotle paste. In a separate bowl, mash the avocado with the remaining lime juice and a little salt until mostly smooth but still slightly chunky.