2025 is your year for progress. Get 30 days MyFitnessPal Premium on us!

Get 30 days MyFitnessPal Premium on us!

Rotisserie Chicken Tacos With Pineapple Salsa

Published March 29, 2019
2 minute read
A white plate holds two chicken tacos filled with shredded meat, pineapple chunks, pomegranate seeds, chopped red onions, cilantro, and guacamole. A lime wedge and additional cilantro garnish the plate. The background features a wooden table. MyFitnessPal Blog
Published March 29, 2019
2 minute read
In This Article

Bookmark this recipe for when you have leftover roasted (or rotisserie) chicken. Homemade pineapple salsa gives a fresh kick of flavor to these chicken tacos by The Endless Meal. Fresh pineapple or canned will give this salsa a pop of sweetness. If you don’t have time, just purchase a pre-made salsa from your local grocery store, and make the tacos anyways. You’ll be chompin’ into crispy goodness in no time!

Rotisserie Chicken Tacos With Pineapple Salsa

Ingredients

For the pineapple salsa:
  • 2 cups (300g) fresh pineapple, diced (or canned pineapple, drained and rinsed)
  • 2 tablespoons red onion, finely minced
  • 2 tablespoons chopped cilantro
  • 1/2 medium lime, juiced
  • 1/2 jalapeño or serrano pepper, finely minced
For the chicken tacos:
  • 4 cups (600g) shredded rotisserie chicken
  • 12 medium (about 6-inches in diameter) corn tortillas (certified gluten-free if necessary)
For the guacamole (optional)
  • 2 large avocados
  • 1/2 medium lime, juiced
  • 1 garlic clove, finely minced
  • Sea salt, to taste

Directions

Place the oven rack on the top shelf and preheat your oven to broil at 420°F (215°C). If you can’t control the temperature of your oven, move the rack down one notch.

Line a baking sheet with parchment paper. (Note: the parchment paper will prevent the chicken from sticking to the pan, but it will brown, and might smoke, under the broiler.)

Mix all the pineapple salsa ingredients together in a medium-sized bowl. If you’re making the guacamole, mix all the guacamole ingredients in a medium-sized bowl.

Broil shredded rotisserie chicken in your oven for 10 minutes, or until the chicken is crispy and brown in many spots, mixing halfway through. While the chicken is broiling, warm the tortillas on a frying pan.

Top each taco with rotisserie chicken and pineapple salsa. Add a dollop of guacamole if desired. Serve immediately.

Serves: 4 Serving Size: 3 tacos + 1/4 pineapple salsa

Nutrition (per serving): Calories: 488; Total Fat: 19g; Saturated Fat: 3g; Monounsaturated Fat: 11g; Cholesterol: 85mg; Sodium: 477mg; Carbohydrate: 44g; Dietary Fiber: 13g; Sugar: 15g; Protein: 34g

Nutrition Bonus: Potassium: 943mg; Iron: 12%; Vitamin A: 5%; Vitamin C: 72%; Calcium: 20% 

About the Authors

Meet the people behind the post

Related articles

More inspiration for you

5 minute read
Artificial dyes are common ingredients in our food. Many people think they're bad for
9 minute read
Discover the best breakfast foods to support a calorie deficit while keeping you full
3 minute read
This guide to protein has all the science-backed information and expert advice you need
3 minute read

We believe progress happens in the small steps you take every day. That’s why

In This Article
Recent posts
5 minute read
Artificial dyes are common ingredients in our food. Many people think they're bad for
9 minute read
Discover the best breakfast foods to support a calorie deficit while keeping you full
3 minute read
This guide to protein has all the science-backed information and expert advice you need