Eosinophilic Esophagitis Friendly Pineapple Salsa Chicken Tacos with Charred Pineapple
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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 smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- 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
For serving
- 8 small corn tortillas
- lime wedges, for serving
- sliced avocado, for serving (optional)
- sour cream, for serving (optional)
Can be omittedsour cream
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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