Chicken Tostadas with Pineapple Salsa Recipe
Chicken Tostadas with fresh pineapple salsa, savory ground chicken or turkey (or vegan ground meat), avocado cream and crispy homemade tostada shells. Vegan-adaptable.
How to Make the Best Chicken Tostadas with Pineapple Salsa
These Chicken Tostadas with Pineapple Salsa bring together the best of Mexican-inspired flavors with a fresh, tropical twist. The combination of savory, spiced ground chicken and the bright, sweet-tart pineapple salsa creates a perfect balance that makes every bite exciting. Topped with creamy avocado cream and served on a crispy homemade tostada shell, this dish is as satisfying to eat as it is beautiful to look at.
What makes this recipe so versatile is how easily it adapts to different dietary preferences. Use ground turkey, beef, or lamb if that’s what you have on hand, or go completely plant-based with a meat substitute and dairy-free sour cream. The homemade tostada shells add an extra level of freshness and crunch, but store-bought shells work perfectly when you’re short on time.
The fresh pineapple salsa is the real star here—the natural sweetness of the pineapple paired with a hint of smoky chipotle, bright lime juice, and fresh cilantro creates a topping that elevates these tostadas from everyday dinner to something truly special. Make extra salsa to snack on with chips while you’re cooking!
Chicken Tostadas with Pineapple Salsa
Chicken Tostadas with fresh pineapple salsa, savory ground chicken or turkey (or vegan ground meat), avocado cream and crispy homemade tostada shells. Vegan-adaptable.
Ingredients
Tostada Shells
Pineapple Salsa
Avocado Cream
Seasoned Ground Meat
Toppings
Instructions
Tostada Shells
- Brush or spray both sides of corn tortillas with oil and bake on a sheet pan in the oven at 350°F for 5 minutes, then flip and bake 5-8 minutes more until crispy and lightly toasted.
Pineapple Salsa
- Mix together the diced pineapple, onion, chipotle powder, cilantro, lime juice, and salt. Set aside.
Avocado Cream
- Mash the avocado with lime juice, sour cream, and salt until smooth and creamy.
Seasoned Ground Meat
- In a bowl, mix together chipotle powder, chili powder, oregano, cumin, sea salt, and tomato paste. Add in the ground chicken or turkey, mixing until just combined with the spices. Don't over-mix as it can toughen the meat.
- Sauté the onions with avocado oil in a pan over medium heat for 5 minutes, add in the garlic and sauté for another minute.
- Add meat, spreading it out in clumps until it is brown on one side, then flip over to the other side. Break up with a metal spatula into crumbles and remove from heat when cooked through.
Assembly
- Spread avocado cream on a crispy tortilla.
- Layer with seasoned ground meat.
- Top with pineapple salsa.
- Add shredded lettuce and fresh cilantro.
- Add cotija or feta crumbles if desired.
- Serve with lime wedges.
Notes
- For a vegan version, use plant-based ground meat substitute and dairy-free sour cream.
- Store-bought tostada shells work great if you're short on time.
- The pineapple salsa can be made ahead and refrigerated for up to 2 days.
