30 September 2020

Grilled Chicken Tacos W. Pineapple Salsa

Grilled Chicken Tacos W. Pineapple Salsa

Course Entree, Main Dish, Platter
Cuisine South American
Servings 8 tacos



  • 700 g chicken breast
  • 8 tortillas
  • 3/4 teaspoon smoked paprika
  • 1 teaspoon chilli powder
  • 1.5 teaspoons ground cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon oregano dried
  • 1/4 teaspoon ground cayenne pepper
  • 1 teaspoon honey
  • 2 tablespoons lime juice plus zest of 1 lime
  • 2 tablespoons olive oil

Pineapple Salsa

  • 1 cup fresh pineapple grilled and cut into chunks,
  • 1 cup tomato diced
  • 1/4 cup red onion diced
  • 2 teaspoons jalapeño chopped
  • 2 tablespoons lime juice plus zest of 1 lime
  • 1/2 cup coriander chopped


  • Pound the chicken into 5cm thickness. Add it to a large resealable plastic bag.
  • Whisk all marinade ingredients together in a bowl, and then pour into the plastic bag.
  • Coat the chicken evenly with the marinade. Press out as much air as possible and seal.
  • Allow it to marinate at room temperature for 20 minutes or in the fridge overnight.
  • Stir all salsa ingredients in a bowl, cover and refrigerate until ready to serve.
  • Heat a large nonstick fry pan over medium-high heat.
  • Add chicken to the hot pan, cook for 5 minutes without moving.
  • Flip the chicken over, lower the heat to medium, and cook 4 to 6 minutes or until cooked through. Move chicken to a board and allow it to rest for 5 minutes.
  • Heat tortillas in a pan to warm.
  • Thinly slice chicken lengthwise into long strips.
  • Fill tortillas with chicken, salsa and any additional topping. Serve with lime or lemon wedges if desired.
Chicken, Pineapples
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