Crispy BBQ Chicken Tacos with Pineapple Salsa
These crispy BBQ chicken tacos with pineapple salsa check all the boxes. They’re sweet, spicy and loaded with flavor. The chicken is coated with the most delicious BBQ sauce and topped with zippy lime crema, pineapple salsa and fresh herbs. Plus, this recipe comes together in under 40 minutes, making it the perfect weeknight meal. This combination reminds me of a BBQ chicken pineapple pizza but in taco form. You’re going to love this fun and delicious BBQ chicken taco recipe.
Ingredients Needed for Crispy BBQ Chicken Tacos with Pineapple Salsa
Crispy Sticky BBQ Chicken – You’ll need one pound of Smart Chicken’s chicken breasts or chicken tenderloins for this recipe. Be sure to cube the chicken into bite-sized pieces. Season it with salt, pepper, paprika and garlic powder and cornstarch. Crisp it up in a pan with avocado oil. Once the chicken is cooked through add the BBQ sauce to the pan. Toss everything together until the chicken is well coated in the BBQ sauce. Remove the chicken from the heat.
Pineapple Salsa – Combine diced pineapple, cored and diced English cucumber, diced red onion, finely diced jalapeno, chopped cilantro, fresh squeezed lime juice and a pinch of salt. Toss until well combined.
Lime Crema – Combine light sour cream, minced garlic, fresh squeezed lime juice and salt. Mix until well combined.
Tortillas – Heat 5 of your favorite tortillas. You can use soft or hard shell. It’s whatever you prefer.
Optional Additions – I like adding diced avocado to my tacos. Be sure to serve these up with a few lime wedges.
How to Make Crispy BBQ Chicken Tacos with Pineapple Salsa
Prepare the Salsa
Combine diced pineapple, cored and diced English cucumber, diced jalapeno, diced red onion, fresh squeezed lime juice, salt and chopped cilantro in a mixing bowl. Set aside.
Prepare the Lime Crema
Combine light sour cream, fresh squeezed lime juice, minced garlic and salt in a small mixing bowl. Set aside.
Prepare the Chicken
Cube the chicken and place it in a mixing bowl. Season with salt, pepper, garlic powder and paprika. Toss until well coated then add the cornstarch. Toss again.
Heat avocado oil in a skillet over medium high heat and add the prepared chicken.
Sear for 7-8 minutes until crispy, turning frequently then add the BBQ sauce. Toss until well coated and simmer for 3-4 more minutes. You want the sauce to caramelize and get sticky. Remove the chicken from the heat. The chicken should be 165 degrees Fahrenheit to ensure doneness.
Assemble the Tacos
Heat your tortillas and add some diced avocado. Next, add a layer of crispy BBQ chicken, followed by a spoonful of lime crema. Top with pineapple salsa. Serve hot with extra lime wedges.
Storage
Store the pineapple salsa, BBQ chicken, and lime cream separately in covered containers in the refrigerator for up to four days. Reheat the chicken in the microwave until warmed through. Looking for more taco recipes?
Crispy BBQ Chicken Tacos with Pineapple Salsa
Ingredients
Crispy BBQ Chicken
- 1 lb. chicken tenderloin, cubed
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons cornstarch
- 2-3 tablespoons avocado oil, for shallow frying the chicken
- ⅓ cup BBQ sauce, Sweet Baby Ray's
Pineapple Salsa
- ¾ cup English cucumber, cored and diced
- ¾ cup pineapple, diced
- ½ cup red onion, diced small
- ¼ cup jalapeno, diced small
- ¼ cup cilantro, chopped
- 1 tablespoon lime juice, fresh squeezed
- ¼ teaspoon salt
Lime Crema
- ¼ cup light sour cream
- 2 tablespoons lime juice, fresh squeezed
- 2 teaspoons garlic, minced
- ¼ teaspoon salt
Other Ingredients
- 5 tortillas, warmed
- ½ avocado, peel, pit and dice
Equipment
- 1 non-stick skillet
- 2 small mixing bowls
- 1 large mixing bowl
Instructions
Prepare the Salsa
- Combine diced pineapple, cored and diced English cucumber, diced jalapeno, diced red onion, fresh squeezed lime juice, salt and chopped cilantro in a mixing bowl. Set aside.
Prepare the Lime Crema
- Combine light sour cream, fresh squeezed lime juice, minced garlic and salt in a small mixing bowl. Set aside.
Prepare the Chicken
- Cube the chicken and place it in a mixing bowl. Season with salt, pepper, garlic powder and paprika. Toss until well coated then add the cornstarch. Toss again.
- Heat avocado oil in a skillet over medium high heat and add the prepared chicken.
- Saute for 7-8 minutes until crispy, then add the BBQ sauce. Toss until well coated and simmer for 3-4 more minutes. You want the sauce to caramelize and get sticky. Remove the chicken from the heat. The chicken should be 165 degrees Fahrenheit to ensure doneness.
Assemble the Tacos
- Heat your tortillas and add a spoonful of diced avocado. Next, add a layer of crispy BBQ chicken, followed by a spoonful of lime crema. Top with pineapple salsa. Serve with extra lime wedges.
4 Comments on “Crispy BBQ Chicken Tacos with Pineapple Salsa”
These were so delicious we ate them all! I know to double the recipe the next time so I can enjoy the leftovers the next day.
Another delicious recipe!! This will be on rotation in our house like the salmon bowls. So good! Thank you. ☺️
I made these for dinner a few nights ago, they’re very good!! Simple to make too, thank you!
AYE DIOS MIO!!! Do not hesitate in making this on your next taco Tuesday! Being a Latina mama from Los Angeles I was iffy on bbq chicken tacos. But the weather is heating up and pineapple salsa sounded refreshing. These tacos did not disappoint. This will definitely be a Tuesday go to meal. Cinco Estrellas!!!!