Chipotle Chicken Tacos with Pineapple Pico de Gallo

Ingredients

• 2 pieces Chicken Breast (boneless, skinless, about 1 lb total)
• 2 tablespoons Olive Oil (for coating chicken)
• 2 tablespoons Chipotle Seasoning Blend (see video comments for recipe)
• 1 cup Fresh Pineapple (diced)
• 2 tablespoons Rice Vinegar (for pickle)
• 1 teaspoon Granulated Sugar (white sugar)
• 0.5 teaspoon Salt (for pickle)
• 8 pieces Corn Tortillas (6‑inch, small)
• 1 cup Shredded Mexican Blend Cheese (e.g., cheddar, Monterey Jack, or queso fresco)
• 4 pieces Lime Wedges (optional, for serving)

Instructions

1. Make Pineapple Pickle

   Combine diced pineapple, rice vinegar, sugar, and salt in a small bowl; toss to coat and let sit at room temperature for 15 minutes.

   Time: PT15M

2. Season Chicken

   Pat the chicken dry, drizzle with olive oil, sprinkle chipotle seasoning blend, and rub evenly to coat.

   Time: PT5M

3. Sear Chicken

   Heat the non‑stick skillet over medium‑high heat. Add the chicken and sear 4‑5 minutes per side until a deep brown crust forms.

   Time: PT10M

   Temperature: Medium‑high

4. Rest Chicken

   Transfer the seared chicken to a sheet pan and let rest for 5 minutes to retain juices.

   Time: PT5M

5. Shred Chicken

   Using two forks (or a knife), shred the rested chicken into bite‑size pieces.

   Time: PT3M

6. Grill Tortillas & Melt Cheese

   Preheat the griddle over medium heat. Place each corn tortilla on the griddle, sprinkle with shredded cheese, drizzle a little of the chicken juices, and cook 2‑3 minutes per side until the tortilla is crispy and the cheese is fully melted.

   Time: PT7M

   Temperature: Medium

7. Assemble Tacos

   Lay shredded chicken on each crispy tortilla, top with a spoonful of pineapple pickle, and finish with a squeeze of lime if desired. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

35 g

Fat

12 g

Fiber

4 g