One-Pan Chicken and Pineapple Tacos Recipe
Introduction
These One-Pan Chicken and Pineapple Tacos offer a delightful mix of smoky spices and sweet pineapple all cooked in a single skillet. Perfect for a quick weeknight dinner, they bring fresh, vibrant flavors to your table with minimal cleanup.
Ingredients
- 2 boneless, skinless chicken breasts, diced
- 1 cup pineapple chunks
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of 1 lime
- 8 small corn or flour tortillas
- ½ cup red onion, finely chopped
- ½ cup fresh cilantro, chopped
- 1 avocado, diced
- 1 jalapeño, sliced (optional for heat)
- Lime wedges, for garnish
Instructions
- Step 1: Heat a large skillet over medium-high heat and add the olive oil. Once hot, add the diced chicken and season with cumin, smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper. Stir to coat the chicken evenly in the spices. Cook for about 6-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
- Step 2: Push the cooked chicken to one side of the pan. Add the pineapple chunks to the empty space and let them cook undisturbed for 2-3 minutes to caramelize slightly. Stir everything together and cook for another minute to meld the flavors.
- Step 3: While the chicken and pineapple finish cooking, warm your tortillas by heating them in a dry skillet over medium heat for about 30 seconds per side or wrap them in a damp paper towel and microwave for 20-30 seconds.
- Step 4: Spoon the chicken and pineapple mixture onto each tortilla. Top with chopped red onion, fresh cilantro, diced avocado, and sliced jalapeños if desired. Finish with a squeeze of fresh lime juice.
- Step 5: Serve immediately while warm and enjoy the blend of sweet, smoky, and savory flavors.
Tips & Variations
- For extra heat, add a pinch of cayenne pepper to the chicken seasoning or serve with hot sauce.
- Swap pineapple for mango chunks for a different fruity twist.
- Use corn tortillas for a gluten-free option.
- To make this recipe vegetarian, substitute diced chicken with firm tofu or tempeh and follow the same steps.
Storage
Store any leftover chicken and pineapple mixture in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Keep tortillas separate and warm them fresh before serving to maintain their texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the filling in advance?
Yes, you can cook the chicken and pineapple filling up to a day ahead and refrigerate it. Reheat before assembling the tacos for the best flavor and texture.
What can I use if I don’t have smoked paprika?
If you don’t have smoked paprika, regular paprika can be used as a substitute, though the smoky flavor will be milder. Adding a small pinch of chipotle powder can help add smokiness.
PrintOne-Pan Chicken and Pineapple Tacos Recipe
These One-Pan Chicken and Pineapple Tacos combine juicy, spiced chicken breasts with caramelized pineapple chunks for a perfect balance of sweet and smoky flavors. Served on warm tortillas and topped with fresh red onion, cilantro, avocado, and optional jalapeño slices, these tacos are a quick and delicious meal that bursts with vibrant taste in every bite.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 tacos 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Chicken and Pineapple Filling:
- 2 boneless, skinless chicken breasts, diced
- 1 cup pineapple chunks
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of 1 lime
For Serving:
- 8 small corn or flour tortillas
- ½ cup red onion, finely chopped
- ½ cup fresh cilantro, chopped
- 1 avocado, diced
- 1 jalapeño, sliced (optional for heat)
- Lime wedges, for garnish
Instructions
- Sauté the Chicken: Heat a large skillet over medium-high heat and add the olive oil. Once hot, add the diced chicken and season with cumin, smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper. Stir to coat the chicken evenly in the spices. Cook for about 6-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
- Add the Pineapple: Once the chicken is cooked, push it to one side of the pan. Add the pineapple chunks to the empty space and let them cook undisturbed for 2-3 minutes. This allows them to caramelize slightly, enhancing their natural sweetness. Stir everything together and cook for another minute so the flavors meld.
- Warm the Tortillas: While the chicken and pineapple finish cooking, warm your tortillas. You can do this by heating them in a dry skillet over medium heat for about 30 seconds per side or wrapping them in a damp paper towel and microwaving them for 20-30 seconds.
- Assemble the Tacos: Spoon the flavorful chicken and pineapple mixture onto each tortilla. Top with chopped red onion, fresh cilantro, diced avocado, and sliced jalapeños if you like a bit of heat. Finish with a squeeze of fresh lime juice for a burst of brightness.
- Serve & Enjoy: Serve your tacos immediately while they’re warm, and enjoy every sweet, smoky, and savory bite!
Notes
- You can substitute chicken breasts with thighs for a juicier result.
- Adjust the amount of jalapeño to your spice preference or omit it for mild tacos.
- Use corn tortillas for a gluten-free option.
- Leftover filling can be refrigerated for up to 3 days and reheated.
- For extra flavor, add a drizzle of sour cream or a sprinkle of queso fresco when assembling.
Keywords: chicken tacos, pineapple tacos, one-pan meal, easy Mexican recipe, quick dinner, stovetop tacos, caramelized pineapple, spicy chicken tacos
