Sweet Heat Pineapple Chicken Tacos

Sweet Heat Pineapple Chicken Tacos

Sweet pineapple meets the fresh chile heat of Baklouti in these easy chicken tacos. A cool, crunchy slaw and creamy avocado balance the heat for a fresh, colorful dinner.

Serves: 4
Makes: About 8 tacos

Ingredients

For the Chicken

  • 1½ lbs boneless, skinless chicken breasts or thighs
  • 1 tbsp Baklouti Fused Olive Oil
  • 1 tbsp Pineapple White Balsamic
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ½ tsp garlic powder

For the Pineapple Salsa

  • 1½ cups fresh pineapple, diced
  • ¼ cup red onion, finely diced
  • ¼ cup fresh cilantro, chopped
  • 1 tbsp Pineapple White Balsamic
  • 1 tsp Baklouti Fused Olive Oil
  • Pinch of salt

For the Tacos

  • 8 small flour or corn tortillas
  • 2 cups finely shredded cabbage
  • 1 avocado, sliced
  • Fresh cilantro
  • Lime wedges

Directions

  1. Marinate the chicken. Combine Baklouti Olive Oil, Pineapple White Balsamic, salt, pepper, and garlic powder. Toss with the chicken and let sit for about 20–30 minutes.
  2. Make the pineapple salsa. Combine pineapple, red onion, cilantro, Pineapple White Balsamic, Baklouti Olive Oil, and a pinch of salt. Set aside.
  3. Cook the chicken. Grill over medium-high heat for about 5–7 minutes per side, depending on thickness, until the chicken reaches 165°F. Let rest for 5 minutes, then slice.
  4. Warm the tortillas briefly on the grill or in a dry skillet.
  5. Build the tacos. Add shredded cabbage, sliced chicken, pineapple salsa, and avocado to each tortilla. Finish with cilantro and a squeeze of fresh lime.

Olivetta Tip

Baklouti brings real chile heat, so start with the amount listed and add more to taste. For extra sweet heat, whisk together 2 tablespoons Pineapple White Balsamic + 1 teaspoon Baklouti Olive Oil and drizzle a little over the finished tacos.

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