Chicken and Pineapple Tacos (Print Version)

Savory chicken and caramelized pineapple in a quick one-pan meal.

# 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
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

17 - Diced avocado
18 - Crumbled queso fresco or shredded cheese
19 - Extra lime wedges

# Directions:

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. Add seasoned chicken and cook for 5–6 minutes until starting to brown.
03 - Add onion, bell pepper, jalapeño, and garlic. Sauté for 3–4 minutes until vegetables are just tender.
04 - Stir in diced pineapple and cook another 5 minutes, letting the fruit caramelize slightly.
05 - Squeeze in lime juice and half the chopped cilantro; toss to combine.
06 - Warm tortillas in the pan for 30 seconds per side or in the microwave wrapped in a towel.
07 - Fill each tortilla with the chicken-pineapple mixture. Top with avocado, cheese, cilantro, and extra lime as desired. Serve immediately.

# Expert Tips:

01 -
  • You get that sweet and savory combo without turning on the oven or dirtying multiple pans.
  • The spices create a beautiful crust on the chicken that pairs perfectly with the juicy fruit.
02 -
  • Do not crowd the pan or the chicken will steam and turn gray instead of browning nicely.
  • Pineapple contains enzymes that break down protein so do not marinate the raw chicken in it for too long.
03 -
  • Toast your cumin and chili powder in a dry pan for a minute before coating the chicken to release their oils.
  • Use a cast iron skillet if you have one to get the best char on the pineapple.

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