Ingredients
Scale
- 1/2 tablespoon of oil
- 4 boneless chicken breasts
- 2/3 cup BBQ sauce
- 2/3 cup pineapple juice
- 1 small pineapple, cut into chunks
- 1/4 cup finely chopped red onion
- 2 tablespoons freshly chopped cilantro
- 1/2 cup shredded lettuce
- Salt and pepper, to taste
- 8 soft taco shells
Instructions
- Prep the Pan: Heat the oil in a large frying pan over medium heat. If you prefer, you can also use nonstick cooking spray for an easier clean-up.
- Cook the Chicken: Season the chicken breasts with salt and pepper. Add them to the pan and cook until browned on all sides, which should take about 3 to 4 minutes.
- Add the Sauce: Pour the BBQ sauce and pineapple juice over the chicken. Let it heat up until the sauce thickens and coats the chicken evenly—this will take an additional 4 to 5 minutes. Be careful as the sauce might start to bubble.
- Prepare the Pineapple Mixture: While the chicken cooks, mix together the pineapple chunks, chopped red onion, cilantro, and a dash of salt and pepper in a medium bowl.
- Assemble the Chicken Tacos: Distribute the shredded lettuce evenly among the taco shells. Spoon the BBQ chicken into the warm tortilla shells (you can microwave them for about 15 seconds to make them pliable). Top each taco with the pineapple mixture, then roll them up.