Go Back

Pineapple Chicken Tacos

Sweet, savory, and perfectly spiced, these easy Pineapple Chicken Tacos feature pan-seared chicken and a vibrant fresh pineapple salsa. Ready in 35 minutes for the ultimate weeknight dinner.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican-Inspired, Summer
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 1.5 lbs boneless, skinless chicken thighs cut into bite-sized cubes
  • 2 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 0.5 tsp ground cumin
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tbsp soy sauce or tamari
Pineapple Salsa
  • 2 cups fresh pineapple finely diced
  • 0.5 medium red onion finely chopped
  • 1 small red bell pepper finely diced
  • 0.25 cup fresh cilantro roughly chopped
  • 1 jalapeño seeded and minced (optional)
  • 1 large lime juiced
For Serving
  • 8-10 flour or corn tortillas warmed
  • 2 limes cut into wedges

Equipment

  • Large Skillet or Cast Iron Pan
  • Mixing bowls
  • Cutting board
  • Chef's Knife

Method
 

  1. Prepare the salsa: In a medium bowl, combine the diced pineapple, red onion, red pepper, cilantro, and jalapeño. Toss with fresh lime juice and a pinch of salt. Cover and refrigerate.
  2. Season the chicken: In a large bowl, whisk together the olive oil, smoked paprika, chili powder, garlic powder, cumin, salt, black pepper, and soy sauce. Add the cubed chicken and toss to coat completely.
  3. Cook the chicken: Heat a large skillet over medium-high heat. Add the chicken in a single layer and let sear undisturbed for 3-4 minutes to develop a crust. Toss and cook for another 4-5 minutes until cooked through (165°F).
  4. Warm the tortillas: Heat a dry skillet over medium heat and warm tortillas for 15-20 seconds per side, or wrap in damp paper towels and microwave for 30 seconds.
  5. Assemble the tacos: Spoon the hot spiced chicken onto the warm tortillas. Top generously with the chilled pineapple salsa. Serve immediately with extra lime wedges.

Notes

Store the chicken and salsa in separate airtight containers in the refrigerator for up to 4 days. Reheat chicken gently on the stove before assembling fresh tacos.