Chicken Pineapple Salsa Tostadas (Print Version)

Crispy tostadas layered with spiced chicken, fresh pineapple salsa, and smooth lime crema for a flavorful dish.

# What You'll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon chili powder
05 - ½ teaspoon smoked paprika
06 - ½ teaspoon garlic powder
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper

→ Pineapple Salsa

09 - 1 cup fresh pineapple, diced
10 - ½ small red onion, finely chopped
11 - 1 small jalapeño, seeded and finely diced
12 - ½ red bell pepper, diced
13 - ¼ cup fresh cilantro, chopped
14 - Juice of 1 lime
15 - Pinch of salt

→ Lime Crema

16 - ½ cup sour cream
17 - Zest of 1 lime
18 - Juice of ½ lime
19 - ¼ teaspoon salt

→ Assembly

20 - 8 small corn tostada shells
21 - 1 avocado, sliced
22 - Extra cilantro leaves for garnish
23 - Lime wedges for serving

# How to Make:

01 - Preheat oven to 400°F.
02 - Rub chicken breasts with olive oil, cumin, chili powder, smoked paprika, garlic powder, salt, and pepper.
03 - Place chicken on a baking sheet and bake for 18 to 20 minutes, or until cooked through. Allow to rest 5 minutes, then shred with two forks.
04 - While chicken cooks, combine pineapple, red onion, jalapeño, red bell pepper, cilantro, lime juice, and salt in a bowl. Mix gently and set aside.
05 - Whisk together sour cream, lime zest, lime juice, and salt until smooth.
06 - Warm tostada shells in the oven for 3 to 4 minutes if desired.
07 - Top each tostada with shredded chicken, spoonfuls of pineapple salsa, a drizzle of lime crema, and avocado slices. Garnish with cilantro and serve with lime wedges.

# Expert Advice:

01 -
  • The pineapple salsa hits you with sweetness and heat at the same time, keeping your taste buds awake the whole meal.
  • Everything comes together in under 45 minutes, which means you can actually make this on a weeknight without stress.
  • It's one of those recipes that looks like you spent hours in the kitchen but honestly requires zero fancy techniques.
02 -
  • Don't assemble these more than five minutes before eating or the tostadas will soften and start falling apart no matter how crispy you made them.
  • The lime crema thickens up slightly as it sits, so if you make it ahead, whisk in a tablespoon of water when you're ready to use it.
03 -
  • Use a sharp chef's knife for the pineapple and red onion so you get clean cuts instead of crushed pieces that release too much juice.
  • If your avocado is rock hard, you can speed up ripening by placing it in a paper bag with a banana for a few hours.
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