Chicken Pineapple Salsa Tostadas (Print Version)

Crispy tostadas layered with seasoned chicken, pineapple salsa, and lime crema for a fresh, zesty bite.

# Components:

→ Chicken

01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon chili powder
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Pineapple Salsa

09 - 1 cup fresh pineapple, diced
10 - 1/2 small red onion, finely chopped
11 - 1 small jalapeño, seeded and finely diced
12 - 1/2 red bell pepper, diced
13 - 1/4 cup fresh cilantro, chopped
14 - Juice of 1 lime
15 - Pinch of salt

→ Lime Crema

16 - 1/2 cup sour cream
17 - Zest of 1 lime
18 - Juice of 1/2 lime
19 - 1/4 teaspoon salt

→ Assembly

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

# Method:

01 - Preheat oven to 400°F (200°C).
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 18–20 minutes, or until cooked through. Let 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 3–4 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 -
  • Ready in 40 minutes flat, which means weeknight dinner without the stress.
  • The pineapple salsa hits that sweet-spicy-fresh note that makes your taste buds wake up.
  • Builds like a choose-your-own-adventure—everyone can load their tostada exactly how they want it.
02 -
  • Don't skip letting the chicken rest after it comes out of the oven—those five minutes let the juices redistribute, and shredding warm meat gives you tender, moist strands instead of stringy fibers.
  • Make your salsa while the chicken cooks, but don't assemble the tostadas until you're ready to eat—soggy shells are nobody's friend, and warm chicken on cold tostadas is the sweet spot.
03 -
  • Dice your pineapple into small pieces so each bite includes fruit—big chunks feel out of balance and can be awkward to bite through.
  • Keep your lime crema in a squirt bottle if you have one, because drizzling is always better than plopping, and it looks intentional.
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