BBQ Chicken Tacos with Pineapple Salsa
Juicy, smoky BBQ chicken tucked into soft tortillas and topped with bright, tropical pineapple salsa. This recipe brings together barbecue depth, sweet acidity from pineapple, and a punch of freshness from cilantro and lime. Easy to make for weeknights or weekend gatherings, with simple ingredients and steps that yield big, satisfying flavor.
Ingredients
- 1 lb boneless skinless chicken breasts or thighs, sliced into thin strips
- 1/2 cup BBQ sauce of your choice
- 8 corn tortillas or small flour tortillas
- 1 cup pineapple, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, minced (optional, for heat)
- 1/4 cup fresh cilantro, chopped
- 1 lime juice (plus zest if you like a tangier salsa)
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- to taste salt and pepper
Instructions
- Pat the chicken dry and season with salt, pepper, smoked paprika, and ground cumin. Toss with a little olive oil to coat.
- Heat a skillet over medium-high heat and sear the chicken until nicely browned and cooked through, about 4-6 minutes. Stir in BBQ sauce and simmer for another 1-2 minutes to coat the pieces.
- Meanwhile, prepare the pineapple salsa. In a bowl, combine diced pineapple, red bell pepper, red onion, jalapeño (if using), cilantro, lime juice, and a pinch of salt. Stir to combine and let it sit for a few minutes to meld flavors.
- Warm the tortillas in a dry skillet or wrap them in a damp towel and microwave for 20-30 seconds until pliable.
- Assemble the tacos: lay a tortilla on a plate, add a portion of BBQ chicken, top with pineapple salsa, and finish with an extra squeeze of lime if you like.
- Repeat with remaining tortillas, chicken, and salsa. Serve immediately and enjoy the balance of smoky, sweet, and bright flavors.