Tropical Heat Chicken Tacos with Pineapple Jalapeño Slaw

• temps total: 30 minutes

Ingrédients

For the Chicken:**

1 lb boneless, skinless chicken thighs or breasts

1 tbsp olive oil

1 tsp smoked paprika

1 tsp chili powder

½ tsp cumin

½ tsp garlic powder

Salt & pepper

Juice of 1 lime

For the Pineapple Jalapeño Slaw:**

1½ cups shredded green cabbage

½ cup fresh pineapple, finely chopped

1 jalapeño, finely diced (seeds removed for less heat)

¼ cup chopped cilantro

1 tbsp apple cider vinegar

2 tbsp mayonnaise or Greek yogurt

1 tsp honey

Salt & pepper to taste

Extras:**

Small corn or flour tortillas

Optional: extra pineapple chunks, hot sauce, lime wedges

Instructions

**Marinate the Chicken:**

In a bowl, mix olive oil, lime juice, and spices. Toss chicken to coat and marinate for 20–30 minutes.

**Make the Slaw:**

In a medium bowl, mix cabbage, pineapple, jalapeño, cilantro, vinegar, mayo/yogurt, honey, salt, and pepper. Chill until serving.

**Cook the Chicken:**

Grill or pan-sear chicken over medium-high heat for 5–6 minutes per side, or until cooked through. Let rest, then slice or shred.

**Assemble the Tacos:**

Warm tortillas, layer with sliced chicken, top generously with pineapple jalapeño slaw, and finish with fresh lime juice.