Taco Tuesday is great, because it doesn’t have to be on a Tuesday. Seriously. You can enjoy tacos any day or night. I do! And I like them almost any way you give them to me. I mean, is there anything better than a taco?

These jerk chicken tacos are so delicious. They’re not too spicy because the brown sugar helps temper it. BUT, if you’re here for the spice, you can add as much spice as you’d like.

Jerk Chicken Tacos with Pineapple Pico de Gallo

4 chicken thighs, boneless & skinless

2 tablespoons of store-bought jerk paste

2 teaspoons of olive oil

2 teaspoons of brown sugar

For the pineapple pico de Gallo

2 cups of chopped pineapple

1/2 cup of chopped red onion

8 cloves of chopped garlic

1 chopped jalapeño

1 cup of chopped tomato

1/2 cup of chopped cilantro

2 teaspoons of lime juice

1/2 teaspoon of Kosher salt

1/2 teaspoon of black pepper

1 tablespoon of sugar

2 teaspoons of olive oil

2 tablespoons of pineapple rum

To garnish:

Grilled corn tortillas

Sour cream

Cilantro

In a bowl, combine the chicken along with the jerk paste, brown sugar, and olive oil. Allow to marinate for at least an hour. Then, grill on high heat until the chicken has cooked through. Remove from the pan, let rest, and then cut into strips.

Meanwhile, for the salsa, combine all the ingredients and then refrigerate until you’re ready to use.

To assemble, add the chicken to a tortilla. Then, top with pineapple pico, sour cream, and cilantro. Enjoy immediately.

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