These Guava Get It Chicken Tacos deliver a captivating fusion of flavors that dance across the palate. Tender pieces of chicken are infused with a vibrant marinade of sweet pineapple, rich rum, smoky ancho chili, fragrant chimichurri, zesty lime, savory soy sauce, and aromatic ginger. This same flavorful base is then caramelized into a luscious glaze, highlighting the tropical notes of guava and pineapple.

The tacos are then layered with contrasting textures and tastes: a bright and refreshing pineapple-corn pico offers juicy sweetness and a hint of spice, while a creamy peanut butter-chipotle crema introduces an unexpected richness and subtle smoky heat. Finally, the tangy crunch of pickled jalapeños and the peppery zest of pickled radishes provide a final layer of complexity, creating a truly unforgettable and adventurous taco experience perfect for a sunny day.

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Guava Get It Chicken Tacos

Tender grilled chicken, marinated and glazed in a vibrant blend of tropical fruits, smoky chili, and herbaceous chimichurri, is served in warm tortillas with a fresh pineapple-corn pico, a creamy, subtly spicy peanut butter-chipotle crema, and tangy pickled jalapeños and radishes.

Course Main Course

Cuisine Fusion, Mexican, Tropical

Keyword Chicken, Crema, Guava, Pickled, Pico, Pineapple, Taco

Prep Time 50 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Author Chef Cameron

Ingredients

For the Marinade & Glaze:

• 1/4 cup pineapple juice
• 2 Tbsp rum light or dark
• 1 Tbsp olive oil
• 1 Tbsp ancho chili paste
• 1 Tbsp chimichurri seasoning adjust to your taste
• 2 cloves garlic
• 1 tsp fresh ginger roughly chopped
• 2 green onions roughly chopped (both white and green parts)
• 1 tsp lime juice
• 1 Tbsp soy sauce use low-sodium if preferred
• 1/4 cup guava paste roughly chopped
• 1/4 cup pineapple chunks roughly chopped
• 1.5 lbs chicken thighs or breasts, cut into 1-inch pieces

For the Pickled Jalapeño & Radish:

• 1/2 cup jalapeños thinly sliced
• 1/2 cup radishes thinly sliced
• 1 cup rice wine vinegar or apple cider vinegar
• 1/2 cup water
• 2 Tbsp sugar
• 1 tsp salt
• Optional: 1 clove garlic smashed; few black peppercorns

For the Pineapple Corn Pico:

• 1 cup fresh or grilled corn kernels
• 1 cup fresh pineapple diced
• 1/2 cup red onion diced
• 1/4 cup fresh cilantro chopped
• 1 jalapeño pepper seeded and finely minced (optional)
• 2 Tbsp lime juice
• 1 Tbsp olive oil
• Salt and pepper to taste

For the Peanut Butter Chipotle Crema:

• 1/2 cup Mexican crema or sour cream
• 2 Tbsp smooth peanut butter
• 1-2 tsp adobo sauce from canned chipotle peppers start with 1 tsp and add more to taste for heat
• 1 Tbsp lime juice
• 1/4 tsp garlic powder
• Pinch of salt to taste
• 1-2 Tbsp water or milk to thin if needed

Instructions

Prepare the Pickled Jalapeño & Radish (at least 30 minutes ahead):

• In a small saucepan, combine the rice wine vinegar, water, sugar, and salt. Bring to a simmer and stir until the sugar and salt are dissolved. Add garlic and peppercorns if using.
• Place the sliced jalapeños and radishes in a jar or heatproof bowl.
• Pour the hot brine over the vegetables, ensuring they are submerged.
• Let them cool to room temperature, then cover and refrigerate for at least 30 minutes. The longer they pickle, the more intense the flavor will be.

Prepare the Marinade & Glaze:

• In a blender, combine the pineapple juice, rum, olive oil, ancho chili paste, chimichurri seasoning, garlic, ginger, green onions, lime juice, soy sauce, guava paste, and pineapple chunks.
• Blend until completely smooth.
• Pour about 1/2 cup of this blended mixture into a separate small bowl and set aside for the glaze.
• Pour the remaining blended mixture into a bowl or zip-top bag.

Marinate the Chicken:

• Add the chicken pieces to the bowl or bag with the marinade.
• Toss to coat thoroughly.
• Cover the bowl or seal the bag and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.

Prepare the Pineapple Corn Pico

• In a medium bowl, gently combine the corn kernels, diced pineapple, diced red onion, and chopped cilantro.
• Stir in the minced jalapeño (if using).
• Add the lime juice, olive oil, salt, and pepper.
• Toss gently to combine and set aside or chill until ready to serve.

Prepare the Peanut Butter Chipotle Crema:

• In a small bowl, whisk together the Mexican crema, smooth peanut butter, adobo sauce from the canned chipotle peppers, lime juice, garlic powder, and salt.
• Taste and adjust the amount of adobo sauce for your desired level of spiciness.
• If the crema is too thick, add a teaspoon of water or milk at a time until it reaches a drizzle-able consistency. Set aside.

Cook the Chicken:

• Preheat your grill to medium heat or heat a skillet over medium-high heat with a little oil.
• Remove the chicken from the marinade (discard the leftover marinade).
• Grill or pan-sear the chicken pieces until they are cooked through and slightly charred, about 5-7 minutes per side.

Glaze the Chicken:

• During the last 1-2 minutes of cooking, brush the reserved sauce generously over the chicken, ensuring each piece is well coated. Let the glaze caramelize slightly.

Assemble the Tacos:

• Warm your corn or flour tortillas.
• Fill each tortilla with the glazed chicken.
• Top with a generous spoonful of the pineapple corn pico.
• Drizzle with the peanut butter chipotle crema.
• Add a sprinkle of the pickled jalapeños and radishes.
• Garnish with fresh cilantro, if desired.