Pineapple Sriracha Chicken Tacos
Easy sweet and spicy chicken tacos coated with a simple pineapple sriracha honey lime soy sauce and topped with crunchy broccoli slaw
Servings: 8
Ingredients
- 1 tablespoon olive oil
- 2 pounds chicken tenders, cut into bite-sized pieces
- ½ teaspoon pepper
- 1 teaspoon sea salt
- ½ cup pineapple juice (from a can of pineapple tidbits)
- ¼ cup low sodium soy sauce
- 1 tablespoon honey
- 1 teaspoon ground ginger
- 1 teaspoon sriracha sauce
- 1 teaspoon garlic powder
- 1 teaspoon dried minced onions
- ½ lime juice of
- pineapple tidbits, shredded broccoli and carrot slaw and additional sriracha sauce for toppings
- small tortillas
Instructions
- Season chicken with sea salt and pepper
- Add olive oil to a medium-sized skillet and cook chicken over medium-high heat until slightly brown
- Meanwhile, whisk together the pineapple juice, honey, soy sauce, sriracha, ginger, garlic powder, minced onions and lime juice in a small bowl, and add to chicken skillet
- Cook chicken and sauce until bubbling, cover and reduce heat to medium
- Heat tortillas on a griddle or skillet, cover and keep warm
- When sauce is mostly absorbed, remove chicken from heat, add a few pieces to warm tortillas, and top with broccoli slaw mix, additional sriracha sauce and pineapple pieces
Nutrition
Calories: 162kcal | Carbohydrates: 4g | Protein: 25g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 702mg | Potassium: 448mg | Fiber: 1g | Sugar: 3g | Vitamin A: 35IU | Vitamin C: 3.1mg | Calcium: 9mg | Iron: 0.6mg