Ingredients
Scale
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 cup pineapple chunks (fresh or canned, drained if using canned)
- 1/2 red onion, thinly sliced
- 1 red bell pepper, sliced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- Juice of 1 lime
- Small flour or corn tortillas, for serving
- Optional toppings: chopped cilantro, avocado slices, sour cream, or crumbled queso fresco
Instructions
- In a large skillet, heat olive oil over medium-high heat.
- Add the chopped chicken to the pan. Season with chili powder, cumin, smoked paprika, salt, and pepper. Sauté for about 6–8 minutes, or until fully cooked and slightly golden.
- Toss in the red onion, bell pepper, and pineapple chunks. Cook for another 5–6 minutes, stirring occasionally, until the veggies are tender and the pineapple is lightly caramelized.
- Squeeze fresh lime juice over the mixture and stir to combine.
- Warm your tortillas in a dry skillet or microwave until soft and pliable.
- Spoon the chicken and pineapple mixture onto warm tortillas. Add your favorite toppings and enjoy!
Notes
Cut everything evenly for even cooking. Use high heat to caramelize the pineapple for extra flavor. Drain canned pineapple well to avoid a soggy mixture. Customize with different proteins, extra heat, or serve in lettuce wraps for a low-carb option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: One-Pan
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving (2–3 tacos)
- Calories: 410
- Sugar: 7g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg
Keywords: chicken tacos, pineapple, one-pan, easy dinner, taco recipe