One-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
Scale
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
