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Chicken pineapple tacos

Chicken pineapple tacos


Marinating the chicken makes it extra tender in this easy taco recipe that's low in saturated fat

  • Feeds 2 Feeds 2
  • Ready in 25 minutes

Each serving contains

  • Energy
    2150kj 511kcal
  • Fat
    Med 21%
  • Saturates
    Low 26%
  • Sugar
    Med 29%
  • Salt
    Low 9%

% of adult’s reference intake | Carbohydrates per serving : 60g


  • 1 tsp each smoked paprika, ground cumin and oregano
  • Juice of 1 orange
  • 1 tbsp Co-op Fairtrade clear honey
  • ½ x 600g pack Co-op British chicken breasts, flattened slightly
  • 200g pineapple, diced
  • 2 tbsp roughly chopped coriander, plus extra to serve
  • Zest and juice of 1 lime
  • 2 spring onions, sliced
  • 1 tbsp Co-op olive oil
  • 1 small red onion, cut into wedges
  • 4 Co-op mini tortilla wraps
  • 2 tbsp Co-op reduced fat crème fraîche


  1. Mix together the paprika, cumin, oregano, orange juice and honey, season, then add the chicken
  2. Leave to marinate for at least 30 mins, or overnight if you have time
  3. To make the salsa, mix together the pineapple, coriander, lime zest and juice, and spring onion
  4. Brush a griddle pan with the oil and heat until very hot
  5. Cook the chicken for 5-6 mins on each side, until cooked through and charred
  6. Add the onion halfway through the cooking time and cook both sides
  7. To serve, slice the chicken breasts and pile into the tortilla wraps, then top with the pineapple salsa, crème fraîche, and extra coriander