Chicken Tinga Tacos with Pineapple Salsa

Chicken Tinga Tacos with Pineapple Salsa

Recipe by Molly Cohune

Tender shredded chicken simmered in a smoky chipotle-tomato tinga sauce, piled into warm corn tortillas and topped with a bright, tangy pineapple salsa. Protein-packed, gluten-free, and deeply satisfying — with rich slow-simmered flavor and fresh tropical heat.

Prep: 20 min Cook: 45 min Total: 1 hr 5 min Servings: 6 (2 tacos)

Allergens: none

Print Copy Ingredients

Ingredients

Adjusting for 6 servings

− 6 + Reset

• For the Chicken
• 1 lb boneless, skinless chicken breast
• 2 ½ cloves garlic
• ½ white onion
• 2 bay leaves
• salt and pepper, to taste
• For the Tinga Sauce
• 4 ½ Roma tomatoes
• ½ white onion
• 2 cloves garlic
• 3 ½ chipotle peppers in adobo sauce (adjust to spice preference)
• 1 tbsp chicken bouillon
• 1 ¼ cups chicken or bone broth
• salt and pepper, to taste
• 1 tbsp olive oil
• 1 white onion, thinly sliced
• For the Pineapple Salsa
• 1 cup fresh pineapple, diced
• ⅓ cup red onion, finely diced
• 3 tbsp fresh cilantro, chopped
• ½ jalapeño, finely chopped (seeds removed for less heat)
• juice of 1 lime
• salt, to taste
• a few dashes habanero hot sauce (optional)
• For Serving
• warm corn tortillas

Nutrient Highlights

What this recipe delivers, and why it matters.

• ⚡

  Vitamin B3 (Niacin)

  Critical for energy production, healthy circulation, and Phase 1 liver detoxification — important for estrogen clearance and hormone metabolism.

  from chicken breast (70% DV)

• 🔬

  Selenium

  Key thyroid cofactor for T4→T3 conversion and antioxidant support for liver detox pathways.

  from chicken (42% DV)

• 💊

  Vitamin B6

  Essential for progesterone production, PMS support, and neurotransmitter balance (serotonin and dopamine).

  from chicken, tomatoes & pineapple (55% DV)

Nutrition Facts

Serving size: 2 tacos
Servings per recipe: 6

• Calories346
• Protein29.2 g
• Total Carbohydrates41 g
• Dietary Fiber7.1 g
• Total Sugars7.7 g
• Added Sugars0.2 g
• Total Fat8.7 g
• Saturated Fat1.9 g
• Sodium380 mg

* Values are estimates based on recipe ingredients; actual nutrition will vary with produce size, brand, and preparation.

Directions

1. In a large pot, bring water to a boil with garlic, onion, bay leaves, salt, and pepper. Add the chicken breast, reduce to a simmer, and cook for 20–25 minutes until fully cooked through. Remove the chicken and shred with two forks. Reserve at least 1 cup of the cooking liquid.
2. While the chicken cooks, heat a dry skillet over medium-high heat. Add the tomatoes and onion, turning occasionally, until softened and lightly charred on all sides, about 8–10 minutes.
3. Transfer the charred tomatoes and onion to a blender with the garlic, chipotle peppers, chicken bouillon, and 1–1½ cups reserved cooking liquid. Blend until smooth. Taste and adjust salt and spice level.
4. In the same skillet, heat olive oil over medium-low heat. Add the sliced onion with a pinch of salt and cook 5 minutes until softened. Add the shredded chicken and pour in the blended tinga sauce. Simmer on low for 20–30 minutes, stirring occasionally, until the sauce thickens and flavors deepen.
5. Make the pineapple salsa: combine pineapple, red onion, cilantro, jalapeño, lime juice, and salt in a bowl. Add habanero hot sauce if using. Let sit 10–15 minutes for the flavors to meld.
6. Serve the chicken tinga in warm corn tortillas topped with pineapple salsa. Finish with avocado, crema, or crumbled cheese if desired.

Chef's Notes

• Charring shortcut: If you're short on time, skip charring the tomatoes and onion and add them raw to the blender. The tinga will still be delicious — just slightly brighter and less smoky. A longer simmer helps compensate.
• Low and slow wins: Once the sauce is in, resist turning up the heat. 20–30 minutes at a low simmer lets the chicken fully absorb the chipotle flavor and the sauce thicken naturally. Rushing this step is the main reason tinga tastes thin.
• Great for meal prep: The tinga keeps in the fridge for up to 4 days and freezes beautifully for up to 3 months. Make a double batch — it reheats perfectly in a skillet with a splash of broth to loosen, and the flavor only improves with time.

All nutrition information and nutrient highlights are provided for educational and informational purposes only, and are not intended as medical or nutritional advice. For personalized guidance, please consult a qualified healthcare provider.