Anti Inflammatory Gluten Free Pineapple Pico Chicken Tacos
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the pineapple pico
- 1 ½ cups fresh pineapple, finely diced (about ½ small pineapple)
- 2 medium roma tomatoes, seeded and finely diced
- ⅓ cup red onion, finely diced
- 1 jalapeño, seeded and finely minced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice (about 1 lime)
- ¼ tsp salt
For serving
- 8 small corn tortillas
- lime wedges (optional)
Instructions
- 1
In a mixing bowl, combine the pineapple, tomatoes, red onion, jalapeño, cilantro, lime juice, and 1/4 tsp salt. Stir to combine, then set aside at room temperature while you cook the chicken — the flavors will meld as it sits.
- 2
Pat the chicken thighs dry with paper towels. In a small bowl, stir together the cumin, chili powder, garlic powder, smoked paprika, 1/2 tsp salt, and black pepper. Rub the spice mixture evenly over both sides of each thigh.
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