Description
These One Pan Chicken and Pineapple Tacos are a quick and flavorful meal perfect for busy weeknights. Tender marinated chicken strips are cooked alongside sweet caramelized pineapple, then wrapped in warm tortillas and topped with fresh cilantro and optional creamy or spicy garnishes for a delicious balance of savory and sweet flavors.
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
Other Ingredients
- 1 cup fresh pineapple, diced
- 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, cumin, smoked paprika, salt, and pepper. Toss everything together thoroughly to ensure the chicken is evenly coated. Let it marinate for at least 10 minutes to absorb the flavors.
- Heat the Skillet: Place a large skillet or cast iron pan over medium-high heat. If needed, add a little oil to coat the surface, preparing it for cooking the chicken.
- Cook the Chicken: Add the marinated chicken strips in a single layer, making sure not to overcrowd the pan. Cook for 4 to 5 minutes on each side until the chicken is golden brown and cooked through. Once done, transfer the chicken to a plate and set aside.
- Caramelize the Pineapple: In the same skillet, add the diced pineapple. Cook for 3 to 4 minutes, stirring occasionally, until the pineapple is caramelized and lightly browned, enhancing its sweetness and flavor.
- Warm the Tortillas: Heat the tortillas in a dry pan or over a low flame until they are soft and slightly charred. This step makes the tortillas pliable and adds a subtle toasty flavor.
- Assemble the Tacos: Layer the cooked chicken and caramelized pineapple into the warmed tortillas. Top with chopped fresh cilantro and a squeeze of lime juice. Add optional toppings such as sour cream or Greek yogurt, and diced red onion or jalapeño for extra flavor and spice if desired.
Notes
- For juicier chicken, use thighs instead of breasts as they tend to stay more tender during cooking.
- If you prefer a spicier taco, add more chili powder or use the diced jalapeño topping liberally.
- Use fresh pineapple for the best flavor; canned pineapple can be too watery and less flavorful when cooked.
- To make this recipe gluten-free, opt for corn tortillas instead of flour tortillas.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet to preserve texture.
