Ingredients:

  • 1.5 lb boneless skinless chicken thighs, diced into 1/2-inch pieces
  • 0.25 cup 100% pure pineapple juice
  • 2 tbsp neutral oil (avocado or grapeseed)
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp smoked paprika
  • 1 tsp cumin
  • 0.5 tsp chipotle powder
  • 1 tsp kosher salt
  • 1.5 cups fresh pineapple, finely diced
  • 0.25 cup red onion, finely minced
  • 1 jalapeño, seeded and minced
  • 0.5 cup fresh cilantro, chopped
  • 1 large lime, juiced
  • 12 small corn tortillas
  • 1 medium avocado, sliced
  • 0.25 cup cotija cheese, crumbled

Instructions:

  1. Dice the 1.5 lb chicken thighs into 1/2 inch pieces.
  2. Mix 0.25 cup pineapple juice, 3 cloves minced garlic, 1 tsp grated ginger, 1 tbsp smoked paprika, 1 tsp cumin, 0.5 tsp chipotle powder, and 1 tsp kosher salt in a bowl; add chicken and let sit for 20 minutes.
  3. Combine 1.5 cups diced fresh pineapple, 0.25 cup minced red onion, 1 minced jalapeño, 0.5 cup chopped cilantro, and 1 juiced lime. Stir until the lime juice coats every piece of fruit.
  4. Place 2 tbsp neutral oil in a large skillet over medium high heat until the oil shimmers and barely begins to smoke.
  5. Add half the chicken to the pan and cook for 5-7 minutes until the edges are charred and the centers are opaque.
  6. Remove the first batch, add a splash more oil if needed, and repeat with the remaining chicken.
  7. Place 12 corn tortillas directly over a low gas flame or in a dry pan until they are soft and slightly blackened on the edges.
  8. Place a generous scoop of chicken on each tortilla, followed by a slice of avocado.
  9. Spoon the fresh pineapple salsa over the top until the taco looks vibrant and full.
  10. Sprinkle 0.25 cup crumbled cotija cheese over the tacos and serve immediately with extra lime wedges.