Chicken Pineapple Salsa Tostadas (Printable)

Crispy tostadas layered with seasoned chicken, fresh pineapple salsa, and a tangy lime crema.

# What You’ll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon chili powder
05 - ½ teaspoon smoked paprika
06 - ½ teaspoon garlic powder
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper

→ Pineapple Salsa

09 - 1 cup fresh pineapple, diced
10 - ½ small red onion, finely chopped
11 - 1 small jalapeño, seeded and finely diced
12 - ½ red bell pepper, diced
13 - ¼ cup fresh cilantro, chopped
14 - Juice of 1 lime
15 - Pinch of salt

→ Lime Crema

16 - ½ cup sour cream
17 - Zest of 1 lime
18 - Juice of ½ lime
19 - ¼ teaspoon salt

→ Assembly

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

# Steps:

01 - Preheat 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 a baking sheet and bake for 18–20 minutes until cooked through. Let rest 5 minutes, then shred with two forks
04 - In a bowl, mix pineapple, red onion, jalapeño, red bell pepper, cilantro, lime juice, and salt. 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 -
  • It comes together faster than ordering takeout, yet tastes like you spent hours in the kitchen.
  • The lime crema is sneakily addictive and transforms what could be ordinary into something bright and memorable.
  • You can prep everything ahead and assemble right before eating, which makes entertaining feel effortless.
  • Each bite has texture, heat, and freshness all at once, so your palate never gets bored.
02 -
  • Don't skip the resting period for the chicken, even though it feels like it's slowing you down, because it makes shredding infinitely easier and keeps the meat tender.
  • The lime crema is the unsung hero of this dish, so don't skimp on either the zest or the juice, as they're what ties everything together.
  • Assemble the tostadas just before serving so the shells stay crisp instead of getting soggy from the wet ingredients.
03 -
  • If you want extra heat, don't seed the jalapeño and instead mince the whole thing into the salsa, but taste as you go so you control the spice level.
  • The lime crema is better made 30 minutes ahead of time so the flavors have a chance to get to know each other, and it stays creamy and perfect throughout the meal.
  • Slice the avocado no more than 10 minutes before serving to prevent browning, and have a little lime juice nearby to brush on the cut surfaces if you need to wait longer.
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