📖 Instructions

1. Prepare the Chicken Marinade: In a medium bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of low-sodium soy sauce (or tamari for gluten-free), 1 tablespoon of honey, 1 clove of minced garlic, 1/2 teaspoon of grated fresh ginger, the juice of half a lime, and 1/2 teaspoon of chili powder. Mix until well combined. This is gonna be the flavor bomb for your chicken!
2. Marinate the Chicken: Place 1 pound of boneless, skinless chicken breasts or thighs into the marinade, making sure each piece is fully coated. You can do this in the bowl or in a re-sealable plastic bag for easier cleanup. Let it marinate in the refrigerator for at least 30 minutes, or even better, up to 4 hours for maximum flavor infusion. If you're really pressed for time, 15 minutes will do in a pinch, but the longer the better!
3. Make the Pineapple Salsa: While the chicken is marinating, let's get that vibrant salsa going. In a separate bowl, combine 1 cup of finely diced fresh pineapple (make sure it's ripe and juicy!), 1/4 cup of finely diced red onion, 1/4 cup of chopped fresh cilantro, and 1/2 a small jalapeño, finely minced (remove seeds for less heat, or leave them for a kick!). Squeeze in the juice of the remaining half lime. Give it a gentle stir and let it chill in the fridge for at least 15 minutes to let the flavors meld. This step is crucial for that 'zing'!
4. Prepare the Cabbage Slaw: In a small bowl, whisk together 2 tablespoons of mayonnaise (or Greek yogurt for a lighter option), 1 tablespoon of lime juice, 1 teaspoon of honey, and a pinch of salt and pepper. Set aside. In another medium bowl, combine 1 cup of finely shredded green or purple cabbage. Just before assembling, pour the dressing over the cabbage and toss gently. You want that fresh crunch, so don't dress it too early or it'll get soggy!
5. Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Add a tiny splash of olive oil if your pan isn't non-stick. Once hot, place the marinated chicken breasts on the pan. Cook for 5-7 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). You'll see those lovely grill marks if you're using a grill pan! Don't crowd the pan, cook in batches if needed.
6. Rest and Slice the Chicken: Once the chicken is cooked, transfer it to a cutting board and let it rest for 5 minutes. This is super important to keep the chicken juicy! After resting, slice the chicken against the grain into thin strips or dice it into bite-sized pieces. Just how you like it for your tacos!
7. Warm the Tortillas: While the chicken rests, warm your corn or flour tortillas. You can do this by placing them directly over a gas burner for 10-15 seconds per side (my favorite way!), wrapping them in a damp paper towel and microwaving for 30-60 seconds, or heating them in a dry skillet over medium heat for 30 seconds per side until pliable and slightly charred.
8. Assemble the Tacos: Now for the fun part – building your masterpieces! Take a warm tortilla, lay a generous layer of the dressed cabbage slaw on top, then add a good portion of the sliced pineapple chicken. Spoon a generous amount of that bright pineapple salsa over the chicken. Feel free to add any extra garnishes like extra cilantro, a sprinkle of cotija cheese, or a drizzle of your favorite hot sauce!
9. Serve Immediately: These tacos are best enjoyed fresh off the