Chicken Pineapple Tostadas

# Components:

→ 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

→ 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

→ Assembly

16 - 8 corn tostada shells

17 - 1 large avocado, sliced

18 - 1/4 cup sour cream, optional

19 - Lime wedges for serving

# Directions:

01 - In a mixing bowl, combine shredded chicken with olive oil, cumin, smoked paprika, chili powder, salt, black pepper, and lime juice. Toss thoroughly to coat evenly. 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.

03 - Arrange tostada shells on serving plates. Top each with a generous layer of seasoned chicken.

04 - Spoon pineapple salsa over the chicken, then arrange avocado slices on top.

05 - Drizzle with sour cream if using, and serve immediately with lime wedges.

# Expert Advice:

01 -

It comes together in 40 minutes flat, making weeknight dinners feel way less stressful.
The contrast of temperatures and textures—warm spiced chicken, cool creamy avocado, crispy shells—keeps each bite interesting.
It feels indulgent and special without requiring any fancy cooking skills or hard-to-find ingredients.

02 -

Seed your tomatoes properly or your salsa will turn into a soggy mess within minutes—this one small step changes everything.
Don't make the salsa too far ahead; the fresh crunch disappears as the ingredients start releasing their juices, so mix it just before you're ready to eat.

03 -