Swap your boring cheese sandwich for a more exotic lunch with these pineapple and veggie chicken tacos! So much more flavor, perfect for summer and kids love them too! These tacos make a great lunch, but you can also just double the recipe for a vegetarian dinner. Scroll down for the recipe for these Pineapple and veggie Chicken Tacos.
Twist your lunch
Don’t get me wrong; I love bread. I could eat sandwiches for breakfast, lunch and dinner. But when I got the day off from work, I’m very happy that I can make something else for lunch. It’s good for variety. After a while, I’m kind of bored of having another cheese sandwich!
I think tortilla wraps and tacos are a great substitute to have lunch without bread. The tortillas make sure that you’re satisfied and that you won’t be hungry again just a few hours later. And you can fill tortillas with so many different fillings! You can even make a pizza from your tortilla: a Tortizza!
For this lunch I marinated pineapple and vegetarian chicken. It’s a well-known combination, and very popular in China and on tropical islands. The sweetness of the pineapple combines great with chicken. As I’m a vegetarian, I used vegan chicken pieces for this recipe.
I made a marinade for the pineapple and veggie chicken for which you’ll also need pineapple juice. So canned pineapple is easiest. And of course, it’s faster than having to cut the pineapple yourself.
Make it vegan
This recipe for pineapple and veggie chicken tacos is vegetarian, but you can easily make it vegan. Just make sure that the chicken pieces that you use are vegan, swap the honey for maple syrup and the yogurt for plant-based yogurt (unsweetened soy yogurt is my favorite).
Recipe pineapple and veggie chicken tacos
Ingredients (serves 2):
6 small tortillas
1 package (160 grams) vegetarian chicken pieces
230 grams (1 cup) pineapple chunks and its juice
4 tablespoons soy sauce
3 tablespoons honey
1 tablespoon apple cider vinegar
1 tablespoon ketchup
3 cloves of garlic, finely crushed
1 teaspoon ground ginger
1/2 tablespoon sambal
2 teaspoons chili paste or sambal
3 tablespoons yogurt
Juice from 1 lime
1 cup lettuce
Fresh cilantro, to taste
Sesame seeds, to taste
In a bowl, combine the vegetarian chicken pieces with the pineapple chunks, pineapple juice, soy sauce, honey, appel cider vinegar, ketchup, garlic, ginger and the 1/2 tablespoon of sambal oelek. Let it marinate for 10-15 minutes.
Bake the pineapple chicken for about 6-8 minutes, stir occasionally.
Prepare the tacos as stated on the package.
Mix the yogurt with the chili sauce or remaining sambal and the lime juice.
Divide the lettuce over the tacos, top with the pineapple veggie chicken mixture and sprinkle with the cilantro and sesame seeds. Serve with the spicy yogurt sauce.