Description
Delicious and easy One Pan Chicken and Pineapple Tacos featuring tender marinated chicken thighs cooked with caramelized pineapple, seasoned with a blend of chili powder, cumin, and smoked paprika. Served on warm tortillas and garnished with fresh cilantro and optional toppings, these tacos offer a perfect balance of savory and sweet in a quick 25-minute meal.
Ingredients
Scale
Chicken and Marinade
- 1 lb boneless skinless chicken thighs or breasts, cut into thin strips
- 1 tbsp olive oil
- 2 cloves garlic, minced
- Juice of 1 lime
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
Pineapple
- 1 cup fresh pineapple, diced
Assembly
- 6 small corn or flour tortillas
- Fresh cilantro, chopped
- Sour cream or Greek yogurt (optional topping)
- Diced red onion or jalapeño (optional)
Instructions
- Marinate the Chicken: In a bowl, combine the chicken strips with olive oil, minced garlic, lime juice, chili powder, ground cumin, smoked paprika, salt, and pepper. Toss well to coat all pieces evenly and let marinate for at least 10 minutes to infuse flavors.
- Heat the Pan: Place a large skillet or cast iron pan over medium-high heat. Add a little oil if necessary to prevent sticking and ensure an even cooking surface.
- Cook the Chicken: Add the marinated chicken strips in a single layer without overcrowding the pan. Cook for 4–5 minutes on each side until the chicken is golden brown and fully cooked through. Remove the chicken from the pan and transfer to a plate.
- Caramelize the Pineapple: In the same pan, add the diced fresh pineapple. Cook for 3–4 minutes, stirring occasionally, until the pineapple is caramelized and lightly browned, enhancing its natural sweetness.
- Warm the Tortillas: Heat the tortillas in a dry pan or over a low flame until soft and slightly charred, making them pliable for assembling tacos.
- Assemble the Tacos: Layer the cooked chicken and caramelized pineapple on each tortilla. Garnish with fresh chopped cilantro and a squeeze of lime. Add optional toppings like sour cream or Greek yogurt and diced red onion or jalapeño to taste. Serve immediately.
Notes
- For extra heat, add jalapeños or a dash of hot sauce.
- Use chicken thighs for juicier tacos or breasts for a leaner option.
- Fresh pineapple can be substituted with canned, but drain well before cooking.
- Warm tortillas make folding easier and improve flavor.
- Leftover chicken and pineapple can be stored separately in airtight containers for up to 3 days.
