Chicken Pineapple Salsa Tostadas (Print Version)

Crispy tostadas topped with shredded chicken, fresh pineapple salsa, and creamy avocado for a bright flavor.

# What You'll Need:

→ For the Chicken

01 - 2 cups cooked chicken breast, shredded
02 - 1 tablespoon olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon chili powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - Juice of 1 lime

→ For the Pineapple Salsa

09 - 1 cup fresh pineapple, diced
10 - 1/2 small red onion, finely diced
11 - 1 medium tomato, seeded and diced
12 - 1 jalapeño, seeded and minced
13 - 1/4 cup fresh cilantro, chopped
14 - Juice of 1 lime
15 - Salt to taste

→ For Serving

16 - 8 corn tostada shells
17 - 1 large avocado, sliced
18 - 1/4 cup sour cream, optional
19 - Lime wedges

# How to Make It:

01 - In a mixing bowl, combine shredded chicken with olive oil, cumin, smoked paprika, chili powder, salt, black pepper, and lime juice. Toss well to coat. Warm gently in a skillet over medium heat for 2 to 3 minutes until heated through.
02 - In a separate bowl, mix pineapple, red onion, tomato, jalapeño, cilantro, lime juice, and a pinch of salt. Stir well and set aside to allow flavors to meld for several minutes.
03 - Arrange tostada shells on serving plates. Top each shell with a generous layer of seasoned chicken.
04 - Spoon pineapple salsa over the chicken, then add avocado slices on top.
05 - Drizzle with sour cream if desired, and serve immediately with lime wedges on the side.

# Additional Tips::

01 -
  • The contrast between crispy tostada shells and creamy avocado feels luxurious without requiring real effort or fancy ingredients.
  • Sweet pineapple against the heat of jalapeño creates this addictive balance that makes you reach for another bite before you've even finished the first.
  • It comes together in under 40 minutes and plays beautifully with whatever protein or produce you have lingering in your fridge.
02 -
  • Assemble these just before eating or your tostada shells will soften from the salsa moisture and you'll end up with a textural disappointment.
  • If you're using avocado and making these ahead, store the sliced avocado in a separate container with a piece of plastic wrap pressed directly onto the surface to prevent browning.
03 -
  • Seed your tomato before dicing to prevent watery, soggy salsa that soaks into the tostada shells and makes everything fall apart.
  • If your tostada shells are soft when you buy them, crisp them up in a dry skillet for 30 seconds per side right before serving, and your whole dish becomes structurally sound.
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