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Tropical Chicken Tacos

Author: Kristi



  • 1 and 1/2 pounds of chicken breast cut into strips
  • 1 13.66 ounce can of lite coconut milk
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon extra-virgin olive oil reserved


  • 1 teaspoon salt reserved
  • 1 teaspoon chili powder reserved
  • 1/2 teaspoon cumin reserved


  • 3/4 cup chopped Roma tomato
  • 1/2 cup red onion chopped
  • 1/2 cup pineapple chunks chopped into small pieces*
  • 2 to 4 tablespoons jalapeno finely chopped**
  • 1/4 cup flaked coconut
  • scant amount of cilantro
  • 6 corn tortilla shells


Chicken + Marinade

  • Slice chicken breast into strips in place in a bowl. Add coconut milk, salt and ground black pepper. Stir until thoroughly coated. Cover tightly with press-and-seal and marinate in the refrigerator for 1 hour.


  • Combine chopped tomato, red onion, pineapple, jalapeno and coconut in a small bowl. Cover and refrigerate until ready to use.

Taco Shells

  • Put corn tortillas directly on top of grill plates with heat on high. Char on both sides, ensuring the center of the taco shell firms up a bit. Remove from heat, shape into a taco shape and set aside.

Chicken Filling

  • Discard most of the coconut oil, reserving 1/2 to 1 cup.
  • Heat 1 tablespoon olive oil over high heat until skillet is hot. Turn down to medium-high to medium. Carefully add chicken and reserved coconut milk. Season with a mixture of chili powder, cumin and salt. Cook over medium to medium-high heat until chicken is done throughout.
  • Assemble tacos by layering cooked chicken, then salsa and top with cilantro.
  • Serve!


*I used canned Pineapple Chunks, drained, then diced.
**I used 4 tablespoons of diced jalapeno and it was moderately spicy.