Chicken Tacos with Pineapple Pico de Gallo Recipe
Chicken Tacos with Pineapple Pico de Gallo Recipe photo by Taste of Home

Chicken Tacos with Pineapple Pico de Gallo Recipe

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“This recipe is not only light and tasty but also absolutely delicious,” writes Jenny Flake from Gilbert, Arizona. “The pineapple and mango are bursting with flavor and add great taste to these zesty chicken tacos.”
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1 cup chopped fresh pineapple
  • 1/2 cup chopped peeled mango
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon finely chopped red onion
  • 1 tablespoon lime juice
  • 3/4 teaspoon salt, divided
  • 2 cups cubed cooked chicken breast
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt-free garlic seasoning blend
  • 8 corn tortillas (6 inches), warmed

Nutritional Facts

2 tacos with 1/3 cup pico de gallo equals 257 calories, 4 g fat (1 g saturated fat), 54 mg cholesterol, 572 mg sodium, 33 g carbohydrate, 4 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch 1/2 fruit


  1. For pico de gallo, in a small bowl, combine the pineapple, mango, cilantro, onion, lime juice and 1/4 teaspoon salt. Set aside.
  2. In a large nonstick skillet coated with cooking spray, cook and stir the chicken, cumin, seasoning blend and remaining salt until heated through. Spoon 1/4 cup onto each tortilla. Fold in sides. Serve with pico de gallo. Yield: 4 servings.
Originally published as Chicken Tacos with Pineapple Pico de Gallo in Healthy Cooking April/May 2008, p26

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed May. 15, 2011

"This was really good - I seasoned the chicken with adobo and olive oil and baked it on the oven, so I didn't add the cumin and garlic. Not only was it light, it was also really easy to put together."

Reviewed Apr. 21, 2011

"This was excellent and works great for parties, looking forward to making again"

Reviewed Jan. 15, 2011

"This was so easy to prepare. The pineapple pico de gallo was awesome! I didn't add cilantro, I don't care for it, used parsley instead...still great! The taco were very tasty...I may "kick it up" a bit next time to give it a more "fire and ice" combo. This is a winner and keeper for this family!! Thanks for sharing."

Reviewed Jan. 8, 2010

"This didn't have enough veggies for our taste, so we added a cup of diced green bell pepper to about 1 1/4 cups of chicken. That was good. It would also be good with red, yellow, or orange bell pepper; or a combination of any of the four."

Reviewed Jan. 1, 2010

"also does a great fish taco with grilled white fish"

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