Description
Pineapple Chicken Tacos are a flavorful fusion of sweet pineapple and savory, spiced chicken, all tucked into warm tortillas. Easy to customize and quick to make, they’re perfect for weeknight dinners or gatherings.
Ingredients
- 1.5 lbs boneless skinless chicken thighs or breasts
- 1.5 cups fresh pineapple, diced (or canned in juice, drained)
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 2 tbsp olive oil
- 2 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- Salt and pepper to taste
- 8 corn or flour tortillas
- Optional toppings: diced red onion, fresh cilantro, avocado slices, shredded cabbage, sour cream, hot sauce
Instructions
- In a bowl, mix soy sauce, lime juice, olive oil, garlic, chili powder, cumin, paprika, salt, and pepper to create the marinade.
- Add chicken to the marinade and let sit for at least 30 minutes in the refrigerator.
- Meanwhile, dice the pineapple and prepare optional toppings.
- Heat a skillet over medium-high heat and cook the marinated chicken until browned and cooked through, about 5–7 minutes per side.
- Remove chicken from skillet, let rest briefly, then dice or shred.
- In the same skillet, add diced pineapple and cook for 3–4 minutes until slightly caramelized.
- Return the chicken to the skillet with the pineapple and toss to combine.
- Warm tortillas in a dry pan or microwave.
- Fill tortillas with pineapple chicken mixture and add desired toppings.
- Serve immediately and enjoy!
Notes
- Marinating longer enhances the flavor—up to 24 hours is great.
- Canned pineapple works well if fresh isn’t available—just drain it well.
- Use chipotle powder instead of chili powder for a smokier taste.
- Great alternative proteins: shrimp or tofu.
- Store leftovers in the fridge for up to 3 days; reheat before serving.
Nutrition
- Serving Size: 2 tacos
- Calories: 410
- Sugar: 7g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
