One Pan Chicken and Pineapple Tacos
A delightful blend of succulent chicken and sweet pineapple wrapped in warm tortillas, perfect for family meals every day of the week.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken thighs or breasts, cut into small pieces
- 1 cup fresh pineapple, diced (or canned if you prefer)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Corn or flour tortillas, for serving
Optional Toppings
- chopped cilantro
- diced red onion
- lime wedges
- avocado
Instructions
Preparation
- In a large pan, heat the olive oil over medium heat. Add the diced chicken, and season with chili powder, cumin, salt, and pepper. Cook the chicken for about 5-7 minutes until browned and cooked through, stirring occasionally.
- Once the chicken is cooked, add the diced pineapple to the pan. Stir well to combine the pineapple with the chicken and cook for another 3-4 minutes until warmed through.
- While the chicken and pineapple mixture is finishing, warm the tortillas in another pan over low heat or on a hot griddle for about 30 seconds on each side.
- Place a generous scoop of the chicken and pineapple mixture onto each tortilla. Top with cilantro, diced red onion, and a squeeze of lime juice for that extra burst of flavor.
- Enjoy your One Pan Chicken and Pineapple Tacos hot, adding avocado if desired for that creamy finish!
Notes
Feel free to substitute chicken with tofu or other protein sources for a vegetarian option. Store leftovers in an airtight container in the fridge for up to three days.