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SideChef
Recipes
Chipotle Chicken Tostadas with Pineapple Salsa
Recipe

24 INGREDIENTS • 6 STEPS • 50MINS

Chipotle Chicken Tostadas with Pineapple Salsa

4
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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Chipotle Chicken Tostadas with Pineapple Salsa
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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
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
Salt
1/2 tsp
Ground Cumin
1/2 tsp
Ground Cumin
Cooking Oil
2 Tbsp
Cooking Oil
Pineapple Salsa
Pineapple
2 cups
Red Onion
1/4
Small Red Onion, diced
Fresh Cilantro Leaf
1 Tbsp
Chopped Fresh Cilantro Leaf
Tajin
1/2 tsp
Extra-Virgin Olive Oil
1/2 Tbsp
Extra-Virgin Olive Oil
Lime
1
Lime, juiced
1 Tbsp of juice needed
For Tostadas
Cooking Oil
1/4 cup
Cooking Oil
To Serve
Avocado
2
Avocados, mashed
Cherry Tomato
1/4 cup
Diced Cherry Tomato
Jalapeño Pepper
2 Tbsp
Cotija Cheese
1/4 cup
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
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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 Limes (2), Brown Sugar (1 Tbsp), Ground Black Pepper (1/2 tsp), Salt (1/2 tsp), and Ground Cumin (1/2 tsp) 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 (1/2 tsp), Extra-Virgin Olive Oil (1/2 Tbsp), and 1 Tbsp of Lime (1) in a mixing bowl. Mix until well combined, cover with plastic wrap and refrigerate.
step 4
Add ¼-inch of Cooking Oil (1/4 cup) 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 Tomato (1/4 cup), Jalapeño Peppers (2 Tbsp), Cotija Cheese (1/4 cup), and Fresh Cilantro (1 stalk). Serve with Lime (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 Tomato (1/4 cup), Jalapeño Peppers (2 Tbsp), Cotija Cheese (1/4 cup), and Fresh Cilantro (1 stalk). Serve with Lime (1).
Tags
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Gluten-Free
Chicken
Shellfish-Free
Dinner
Latin American
Mexican
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