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SideChef
Recipes
Gluten-Free
Chipotle Chicken Tostadas with Pineapple Salsa

24 INGREDIENTS • 6 STEPS • 50MINS

Chipotle Chicken Tostadas with Pineapple Salsa

Recipe
4.0
4 ratings
This tender and flavorful chipotle chicken with crispy tostadas is topped with juicy, colorful, and fresh pineapple salsa. Savory chicken, sweet pineapple, and creamy avocado, you can have everything within one bit. This recipe is perfect for a weeknight dinner with a few friends and can be enjoyed with a cold beer.
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Scarlett Wang at SideChef
Hi, I'm Scarlett! I'm a recipe developer at SideChef with love for traditional and fusion foods.
https://www.sidechef.com/
This tender and flavorful chipotle chicken with crispy tostadas is topped with juicy, colorful, and fresh pineapple salsa. Savory chicken, sweet pineapple, and creamy avocado, you can have everything within one bit. This recipe is perfect for a weeknight dinner with a few friends and can be enjoyed with a cold beer.
50MINS
Total Time
$2.13
Cost Per Serving
Ingredients
Servings
6
us / metric
Chipotle Chicken
Boneless, Skinless Chicken Breast
1 lb
Boneless, Skinless Chicken Breast
cut into 1/2-inch slices
Chipotle Peppers in Adobo Sauce
2/3 cup
Chipotle Peppers in Adobo Sauce
Red Onion
1/4
Medium Red Onion, diced
Garlic
3 cloves
Garlic, minced
Lime
2
Limes, juiced
3 Tbsp of juice needed
Brown Sugar
1 Tbsp
Brown Sugar
Ground Black Pepper
as needed
Ground Black Pepper
Salt
as needed
Salt
Ground Cumin
as needed
Ground Cumin
Cooking Oil
2 Tbsp
Cooking Oil
Pineapple Salsa
Pineapple
2 cups
Diced Pineapples
Red Onion
1/4
Small Red Onion, diced
Fresh Cilantro Leaf
1 Tbsp
Chopped Fresh Cilantro Leaf
Tajin
as needed
Tajin
Extra-Virgin Olive Oil
2 tsp
Extra-Virgin Olive Oil
Lime
1
Lime, juiced
1 Tbsp of juice needed
For Tostadas
Yellow Corn Tortilla
6
Yellow Corn Tortillas
Cooking Oil
4 Tbsp
Cooking Oil
To Serve
Avocado
2
Avocados, mashed
Cherry Tomato
4 Tbsp
Diced Cherry Tomatoes
Jalapeño Pepper
2 Tbsp
Sliced Jalapeño Peppers
Cotija Cheese
4 Tbsp
Crumbled Cotija Cheese
Fresh Cilantro
1 stalk
Fresh Cilantro, chopped
Lime
1
Lime
cut into wedges
Nutrition Per Serving
VIEW ALL
Calories
283
Fat
18.7 g
Protein
17.8 g
Carbs
12.8 g
Love This Recipe?
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Chipotle Chicken Tostadas with Pineapple Salsa
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author_avatar
Scarlett Wang at SideChef
Hi, I'm Scarlett! I'm a recipe developer at SideChef with love for traditional and fusion foods.
https://www.sidechef.com/
Cooking InstructionsHide images
step 1
Add Chipotle Peppers in Adobo Sauce (2/3 cup), Red Onion (1/4), Garlic (3 cloves), 3 Tbsp of Lime Juice (2), Brown Sugar (1 Tbsp), Ground Black Pepper (as needed), Salt (as needed), and Ground Cumin (as needed) into the food processor, and blend until it reaches a paste-like consistency.
step 2
Place the Boneless, Skinless Chicken Breast (1 lb) and marinade into an air-tight bag, and press around the chicken to fully coat it with the marinade. Seal and keep in the fridge for at least 15 minutes.
step 3
Add the Pineapples (2 cups), Red Onion (1/4), Fresh Cilantro Leaf (1 Tbsp), Tajin (as needed), Extra-Virgin Olive Oil (2 tsp), and 1 Tbsp of Lime Juice (1) in a mixing bowl. Mix until well combined, cover with plastic wrap and refrigerate.
step 4
Add ¼-inch of Cooking Oil (4 Tbsp) to the skillet and heat up over medium heat. Once the oil is hot, fry the Yellow Corn Tortillas (6) until lightly browned on both sides, for about 30 seconds to one minute a side. Place the tortillas on a paper towel-lined tray to drain the excess oil.
step 5
Preheat a separate skillet over high heat. Remove the chicken from the bag. Once the skillet is hot, add the Cooking Oil (2 Tbsp). Place the chicken and cook for 2-3 minutes on each side. Remove the chicken from the skillet.
step 6
To assemble, spread a layer of Avocados (2) over the tortillas, followed by some chicken and pineapple salsa. Top with some Cherry Tomatoes (4 Tbsp), Jalapeño Peppers (2 Tbsp), Cotija Cheese (4 Tbsp), and Fresh Cilantro (1 stalk). Serve with Lime Wedges (1).
step 6 To assemble, spread a layer of Avocados (2) over the tortillas, followed by some chicken and pineapple salsa. Top with some Cherry Tomatoes (4 Tbsp), Jalapeño Peppers (2 Tbsp), Cotija Cheese (4 Tbsp), and Fresh Cilantro (1 stalk). Serve with Lime Wedges (1).
Tags
Gluten-Free
Lunch
Chicken
Cinco de Mayo
Shellfish-Free
Dinner
Game Day
Latin American
Mexican
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