Low Sodium Pineapple Salsa Chicken Tacos with Charred Pineapple

Total time55 min

Prep time20 min

Cook time20 min

Low Sodium Pineapple Salsa Chicken Tacos with Charred Pineapple

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken thighs
Simple Truth Boneless & Skinless Chicken Thighs Signature Farms Bone-In Chicken Thigh Value Pack - 4.5 Lb Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Tyson All Natural Fresh Chicken Thighs Signature Farms Bone In Chicken Thighs - 2.00 Lb
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1 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
¼ tsp cayenne pepper

For the charred pineapple and salsa

1 medium pineapple, peeled and cored, cut into ½-inch rings (about 8 rings total)
½ cup red onion, finely diced
1 jalapeño, seeded and finely diced
¼ cup fresh cilantro, roughly chopped
2 tbsp fresh lime juice (from about 1 lime)
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

8 small corn tortillas
lime wedges, for serving
sliced avocado, for serving (optional)
sour cream, for serving (optional)

Instructions

1
In a small bowl, combine the cumin, smoked paprika, garlic powder, onion powder, 1/2 tsp salt, black pepper, and cayenne. Pat the chicken thighs dry with paper towels, then rub them all over with the olive oil followed by the spice mixture. Let the chicken rest at room temperature for 15 minutes while you prepare the pineapple.
2
Heat a large skillet or grill pan over high heat until very hot, about 2 minutes. Add the pineapple rings in a single layer (work in batches if needed) and cook undisturbed for 2–3 minutes per side, until deep golden-brown char marks form and the edges caramelize. Transfer to a cutting board.

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