One Pan Chicken Pineapple Tacos (Printer-friendly)
Quick chicken and pineapple tacos with bold spices.
# What You Need:
→ Poultry
01 - 1 lb boneless, skinless chicken breasts or thighs, diced
→ Produce
02 - 1 cup fresh pineapple, diced (or drained canned pineapple)
03 - 1 medium red onion, thinly sliced
04 - 1 red bell pepper, sliced
05 - 2 cloves garlic, minced
06 - 1 jalapeño, deseeded and chopped (optional)
07 - Juice of 1 lime
08 - 1 small bunch cilantro, chopped
→ Pantry & Spices
09 - 2 tbsp olive oil
10 - 1 ½ tsp ground cumin
11 - 1 ½ tsp chili powder
12 - 1 tsp smoked paprika
13 - ½ tsp garlic powder
14 - ½ tsp salt
15 - ¼ tsp black pepper
16 - 8 small corn or flour tortillas
→ To Serve (Optional)
17 - Diced avocado
18 - Crumbled queso fresco or shredded cheese
19 - Extra lime wedges
# How to Make It:
01 - In a large bowl, toss diced chicken with cumin, chili powder, smoked paprika, garlic powder, salt, and black pepper.
02 - Heat olive oil in a large skillet or sauté pan over medium-high heat.
03 - Add seasoned chicken and cook for 5–6 minutes until starting to brown.
04 - Add onion, bell pepper, jalapeño, and garlic. Sauté for 3–4 minutes until vegetables are just tender.
05 - Stir in diced pineapple and cook another 5 minutes, letting the fruit caramelize slightly.
06 - Squeeze in lime juice and half the chopped cilantro; toss to combine.
07 - Warm tortillas in the pan for 30 seconds per side or in the microwave wrapped in a towel.
08 - Fill each tortilla with the chicken-pineapple mixture. Top with avocado, cheese, cilantro, and extra lime as desired. Serve immediately.
# Expert Tips:
01 -
- It tastes like a vacation but uses simple pantry staples.
- Everything cooks in one pan so cleanup is incredibly fast.
02 -
- Do not crowd the pan or the chicken will steam instead of sear.
- Let the pineapple sit undisturbed for a minute to get those caramelized spots.
03 -
- Corn tortillas hold up better than flour with the juicy filling.
- Let the mixture rest for two minutes off the heat before serving.