Chicken Pineapple Salsa Tostadas (Printer-Friendly)

Crispy tostadas topped with chicken, pineapple salsa, and a zesty lime crema for vibrant flavor.

# What You Need:

→ 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

# Directions:

01 - Heat 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 baking sheet and bake for 18 to 20 minutes 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. Set aside.
05 - Whisk together sour cream, lime zest, lime juice, and salt until smooth.
06 - Heat tostada shells in oven for 3 to 4 minutes if desired.
07 - Top each tostada with shredded chicken, pineapple salsa, lime crema drizzle, and avocado slices. Garnish with cilantro and serve with lime wedges.

# Expert Suggestions:

01 -
  • The lime crema is addictive in a way that makes you sneak extra spoonfuls before assembly even starts.
  • It comes together in forty minutes, which means dinner can taste restaurant-quality without the stress or the bill.
  • Every component shines on its own, but together they create this surprising balance of sweet, spicy, and cool that keeps you reaching for another bite.
02 -
  • Don't let the pineapple salsa sit too long before serving, or the raw onion will turn it watery and soften the fruit.
  • The lime crema thickens slightly as it sits, so if you're making it ahead, thin it with a touch of water right before serving.
03 -
  • Use rotisserie chicken from the grocery store if you're pressed for time—shred it and toss it quickly with the spices and a tiny bit of olive oil, and nobody will know you took a shortcut.
  • Make the salsa and crema up to 4 hours ahead, but assemble the tostadas right before serving so everything stays crispy and fresh.
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