Shredded Chicken Tacos With Pineapple Salsa
These shredded chicken tacos with pineapple salsa are full of flavor and quick to make. They are packed with shredded chicken tossed in lime juice, fresh pineapple salsa made with roasted pineapples and are topped with a sprinkle of salty queso fresco. These will be your new favorite tacos to make for taco night because they are so easy and very delicious!
Ingredients
For the Roasted Pineapple Salsa:
- 5 fresh pineapple rings
- Cooking spray
- 1 Roma tomato, seeded and chopped
- ½ cup chopped cilantro
- ¼ cup finely chopped red onion
- 1 tablespoon minced, seeded jalapeno
- ½ teaspoon salt
- ¼ teaspoon cumin
- Juice of 1 lime
For the Shredded Chicken:
- 1 large chicken breast (about 12 ounces)
- 2 ½ cups chicken broth
- ¼ teaspoon salt
- Juice of 1 lime
- 8 taco sized flour tortillas
- 1 cup crumbled queso fresco
Instructions
For the Roasted Pineapple Salsa
- Preheat oven to 450°F. Line a baking sheet with parchment paper.
- Place pineapple rings on parchment paper and lightly spray tops with cooking spray.5 fresh pineapple rings, Cooking spray
- Bake in the 450°F oven for 20 minutes, flip them over, spray the other side with cooking spray and then bake for an additional 20 minutes.
- Remove from the oven and let cool to room temprature, about 15 minutes.
- Chop pineapple into ½-inch pieces and place in a medium bowl. Add the tomato, cilantro, red onion, jalapeno, salt, cumin and lime juice. Stir well and store in the refrigerator until ready to serve.1 Roma tomato, seeded and chopped, ½ cup chopped cilantro, ¼ cup finely chopped red onion, 1 tablespoon minced, seeded jalapeno, ½ teaspoon salt, ¼ teaspoon cumin, Juice of 1 lime
For the Shredded Chicken:
- Place chicken and chicken broth in a medium saucepan.1 large chicken breast (about 12 ounces), 2 ½ cups chicken broth
- Heat over medium-high heat until boiling. Boil for 5 minutes. Cover and remove from heat. Let sit for 15 minutes or until internal temperature reaches 165°F.
- Transfer chicken to the bowl of your mixer fitted with the paddle attachent. Turn your mixer on low until chicken is shredded to your liking.
- Transfer chicken to a bowl. Add the lime juice and salt to taste.¼ teaspoon salt, Juice of 1 lime
- Turn on one burner of your stove to medium-low heat. Set a toritilla directly on top and let it toast for 30-40 seconds before flipping and toasting for 30-40 more seconds.8 taco sized flour tortillas
- To assemble tacos, place about ¼ cup of shredded chicken in the center of each taco. Top with pineapple salsa and queso fresco. Serve with chopped cilantro, lime wedges and additional queso fresco, if desired.1 cup crumbled queso fresco
Nutrition
Calories: 500kcalCarbohydrates: 3.3gProtein: 82.9gFat: 14.5gSaturated Fat: 3.3gCholesterol: 235mgSodium: 1149mgPotassium: 1500mgFiber: 0.7gSugar: 1.9gCalcium: 27mgIron: 3mg
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