Description
Juicy chicken and caramelized pineapple come together in this easy one-pan taco recipe with a perfect balance of sweet, smoky, and fresh flavors.
Ingredients
- 2 boneless, skinless chicken breasts, diced
- 1 cup pineapple chunks
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
- 8 small corn or flour tortillas
- 1/2 cup red onion, finely chopped
- 1/2 cup fresh cilantro, chopped
- 1 avocado, diced
- 1 jalapeño, sliced (optional)
- Lime wedges, for garnish
Instructions
1. Heat olive oil in a large skillet over medium-high heat. Add diced chicken and season with cumin, smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper. Cook for 6-7 minutes, stirring occasionally, until fully cooked and lightly browned.
2. Push the chicken to one side of the pan and add pineapple chunks to the empty space. Let cook undisturbed for 2-3 minutes to caramelize, then stir together and cook for another minute.
3. Warm the tortillas in a dry skillet for about 30 seconds per side or microwave them wrapped in a damp paper towel for 20-30 seconds.
4. Spoon the chicken and pineapple mixture onto each tortilla. Top with red onion, cilantro, avocado, and jalapeño slices if desired.
5. Squeeze fresh lime juice over the tacos and serve immediately while warm.
Notes
Swap chicken breasts for boneless, skinless chicken thighs for a juicier result.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat for best texture and flavor.
Nutrition
- Serving Size: 2 tacos
- Calories: 420
- Sugar: 8g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 85mg