Description
This vibrant Chicken Tacos with Pineapple Slaw recipe combines tender, marinated chicken in a flavorful Thai peanut sauce with a refreshing pineapple broccoli slaw, all wrapped in soft flour tortillas. Perfect for a quick and delicious weeknight dinner, these tacos offer a delightful balance of sweet, savory, and spicy flavors with a satisfying crunch.
Ingredients
For the Slaw
- 2 cups fresh pineapples, chopped
- 3 cups packaged broccoli slaw
- 1/2 cucumber, peeled and sliced into matchsticks
- 1/4 red bell pepper, chopped
- 2 Tablespoons green onions, chopped
- 1 Tablespoon light brown sugar
- 1 Tablespoon lemon or lime juice
- Salt and freshly ground black pepper, to taste
For the Thai Peanut Chicken
- 1 pound boneless skinless chicken breasts, chopped into bite-size pieces
- 1/3 cup low-sodium soy sauce
- 1/3 cup light brown sugar
- 2 Tablespoons lemon or lime juice
- 2 Tablespoons fish sauce
- 2 teaspoons fresh ginger root, minced (or 3/4 tsp dried ground ginger)
- 4 cloves garlic, minced
- 1-2 teaspoons Sriracha hot sauce
- 1 Tablespoon dried basil
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon cornstarch
- 1/3 cup chunky peanut butter
- 1 tablespoon olive oil
Additional
- 8-10 large flour tortillas
Instructions
- Prepare the Slaw: In a large bowl, combine the chopped pineapples, broccoli slaw, cucumber matchsticks, chopped red bell pepper, green onions, light brown sugar, lemon or lime juice, and season with salt and freshly ground black pepper. Stir well to mix all ingredients thoroughly. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Make the Marinade: In a medium-sized bowl, mix together low-sodium soy sauce, light brown sugar, lemon or lime juice, fish sauce, minced ginger, minced garlic, Sriracha hot sauce, dried basil, black pepper, and cornstarch until well combined.
- Marinate the Chicken: Add the chopped chicken pieces into the marinade, ensuring each piece is coated. Let the chicken marinate for 15 to 20 minutes to absorb the flavors.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken along with the marinade to the hot skillet. Stir continuously while cooking until the chicken is fully cooked through and the sauce slightly thickens, about 6 to 8 minutes.
- Add Peanut Butter: Stir in the chunky peanut butter into the chicken mixture. Continue cooking and stirring until the peanut butter is well incorporated and the sauce is smooth and creamy. Remove the skillet from heat.
- Assemble the Tacos: Warm the flour tortillas according to package instructions or over a dry skillet. Spoon generous amounts of the Thai peanut chicken onto each tortilla, then top with the chilled pineapple slaw. Serve immediately and enjoy.
Notes
- For a spicier kick, increase the amount of Sriracha or add fresh chopped chili peppers to the marinade.
- To make this recipe gluten free, substitute flour tortillas with corn or gluten-free tortillas and use tamari instead of soy sauce.
- You can prepare the pineapple slaw ahead of time and refrigerate for up to 24 hours to enhance the flavor.
- Leftover chicken mixture can be stored in an airtight container in the refrigerator for up to 3 days.
- If chunky peanut butter isn't available, smooth peanut butter can be used as a substitute.
