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Chicken Tacos With Pineapple Salsa

Under 30 minutes


for 8 tacos

Pineapple Salsa

  • 1 cup fresh pineapple (150 g), diced
  • 1 cup diced tomato (220 g), core and pulp removed before dicing
  • 1 cup orange bell pepper (100 g)
  • ⅓ cup fresh cilantro (10 g), chopped
  • ¼ cup red onion (35 g), chopped
  • 1 jalapeño, optional, diced
  • 3 tablespoons fresh lime juice
  • ¼ teaspoon kosher salt, plus more to taste
  • ¼ teaspoon freshly ground black pepper


  • ½ cup sour cream (120 g)
  • 8 corn tortillas, warmed
  • 2 cups shredded red cabbage (200 g)
  • 1 packet Freshness Guaranteed Antibiotic Free Rotisserie Chicken
  • 2 avocados, peeled, pitted, halved, and sliced into ¼-inch thick half-moons

Nutrition Info

  • Calories 252
  • Fat 11g
  • Carbs 25g
  • Fiber 6g
  • Sugar 7g
  • Protein 14g

Estimated values based on one serving size.


  1. Make the pineapple salsa: In a medium bowl, combine the pineapple, tomatoes, bell pepper, cilantro, red onion, jalapeño (if using), lime juice, salt, and pepper.
  2. Drain the excess liquid from the salsa, then season with more salt to taste. Extra salsa will keep in an airtight container in the refrigerator for up to 3 days.
  3. Assemble the tacos: Spread 1 tablespoon of sour cream evenly over a warm tortilla. Layer on ¼ cup red cabbage, 2 ounces Freshness Guaranteed NAE Shredded Rotisserie Chicken, 2–3 slices of avocado, and top with 2–3 tablespoons pineapple salsa. Repeat to make the remaining tacos.
  4. Enjoy!
Chicken Tacos With Pineapple Salsa