Pineapple Chicken Tacos are a delicious fusion of sweet and savory flavors wrapped in a warm tortilla. Tender chicken is marinated and cooked with juicy pineapple, creating a refreshing and slightly tangy filling that’s perfect for taco night. It’s easy to prepare and brings a tropical twist to a classic favorite.
Why You’ll Love This Recipe
I love how these tacos combine the brightness of pineapple with the richness of seasoned chicken. The balance between the fruity sweetness and the smoky spices is just right. Whether I’m making them for a weeknight dinner or a small gathering, they always impress. Plus, they’re super customizable depending on what toppings I have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless skinless chicken thighs or breasts
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Fresh pineapple (or canned in juice, drained)
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Garlic, minced
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Soy sauce
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Olive oil
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Lime juice
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Chili powder
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Ground cumin
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Paprika
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Salt and pepper
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Corn or flour tortillas
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Optional toppings: diced red onion, fresh cilantro, avocado slices, shredded cabbage, sour cream, hot sauce
Directions
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I start by marinating the chicken in a mix of soy sauce, lime juice, olive oil, garlic, chili powder, cumin, paprika, salt, and pepper. I like to let it sit for at least 30 minutes to really soak up the flavor.
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While the chicken marinates, I dice the pineapple and prep any toppings I want.
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I heat a skillet over medium-high heat and cook the chicken until it’s browned and cooked through. Then I remove it from the pan and dice or shred it.
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In the same skillet, I add the pineapple and let it caramelize slightly. It only takes a few minutes.
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I return the chicken to the pan with the pineapple and toss everything together to combine.
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I warm the tortillas and fill them with the pineapple chicken mixture, then top with anything I’m in the mood for—like red onion, avocado, or a drizzle of hot sauce.
Servings and timing
This recipe makes about 4 servings and takes around 30 to 40 minutes total—30 minutes for marinating and 10 minutes for cooking and assembling. It’s great for a quick weeknight dinner.
Variations
I sometimes switch things up by using grilled chicken or adding jalapeños for heat. If I want it extra smoky, I use chipotle powder instead of regular chili powder. It also works great with shrimp or tofu if I’m looking for something different from chicken. Swapping in mango or peach for pineapple gives it a new flavor too.
storage/reheating
I store leftover chicken and pineapple filling in an airtight container in the fridge for up to 3 days. To reheat, I just warm it in a skillet over medium heat or pop it in the microwave until hot. I keep the tortillas and toppings separate until I’m ready to serve again so everything stays fresh.
FAQs
Can I use canned pineapple instead of fresh?
Yes, I use canned pineapple in juice when I don’t have fresh. I make sure to drain it well before cooking.
What’s the best cut of chicken for this recipe?
I prefer boneless skinless thighs because they stay juicy, but breasts work well too if that’s what I have on hand.
Can I make this recipe ahead of time?
Absolutely. I marinate the chicken ahead and even cook the filling in advance. Then I just reheat and assemble when it’s taco time.
Are these tacos spicy?
They have a mild kick from the chili powder, but I adjust the spice level easily by adding or reducing hot sauce or extra peppers.
What toppings go best with pineapple chicken tacos?
I like using diced red onion, avocado, shredded cabbage, cilantro, and a bit of sour cream. It all adds great texture and flavor.
Conclusion
Pineapple Chicken Tacos are a fun and flavorful twist on a taco night classic. The mix of savory chicken and sweet pineapple keeps things interesting, and I love how easy it is to adapt the recipe to my taste. Whether I’m making dinner for myself or feeding a few friends, these tacos never disappoint.
