Pineapple Chicken Tacos

Pineapple Chicken Tacos are a sweet, savory, and slightly spicy twist on taco night. Tender chicken is cooked with juicy pineapple and bold seasonings, then piled into warm tortillas and topped with fresh ingredients for a flavor-packed bite that feels tropical and fun. Whether I’m grilling in the summer or looking to brighten up a weeknight, these tacos always deliver.

Why You’ll Love This Recipe

I love how these tacos combine sweet pineapple with savory, seasoned chicken to create the perfect flavor balance. The pineapple not only adds a juicy pop but also helps keep the chicken tender. They’re easy to make, great for meal prep, and totally customizable with toppings like slaw, avocado, or spicy crema. Plus, they’re a fun way to switch up my usual taco routine.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the pineapple chicken:

• Boneless, skinless chicken breasts or thighs

• Pineapple chunks (fresh or canned, drained)

• Pineapple juice

• Garlic, minced

• Olive oil

• Chili powder

• Ground cumin

• Smoked paprika

• Salt and pepper

• Lime juice

For serving:

• Corn or flour tortillas

• Shredded cabbage or slaw mix

• Diced red onion

• Cilantro, chopped

• Avocado slices

• Sour cream, crema, or chipotle mayo

• Lime wedges

Directions

1. I cut the chicken into small pieces and season it with chili powder, cumin, paprika, salt, and pepper.

2. In a skillet over medium heat, I heat olive oil and sauté the garlic for 30 seconds. I add the chicken and cook until browned and cooked through—about 6–8 minutes.

3. I stir in the pineapple chunks and a splash of pineapple juice, cooking for another 2–3 minutes until the juice reduces slightly and everything is coated.

4. I finish with a squeeze of lime juice and remove from heat.

5. I warm the tortillas, then fill each with the pineapple chicken and top with slaw, onions, avocado, cilantro, and a drizzle of crema or sour cream.

6. I serve immediately with extra lime wedges on the side.

Servings and timing

This recipe makes about 6–8 tacos (2–3 servings). It takes about 10–15 minutes to prep and another 15 minutes to cook, so it’s ready in under 30 minutes.

Variations

• I grill the chicken and pineapple for a smoky, charred flavor.

• For a spicier version, I add diced jalapeños or hot sauce to the skillet.

• Sometimes I toss the slaw in lime juice and a little mayo for a creamy crunch.

• I use pulled rotisserie chicken for a faster shortcut.

• For a low-carb option, I serve the filling in lettuce wraps or over a salad.

storage/reheating

I store the chicken and pineapple mixture separately from the toppings and tortillas in the fridge for up to 3 days. To reheat, I warm it in a skillet or microwave until heated through, then assemble the tacos fresh. I don’t recommend freezing because of the pineapple texture.

FAQs

Can I use canned pineapple?

Yes. I just drain it well and use the juice in the skillet for added flavor. Fresh pineapple works great too if I have it on hand.

What’s the best chicken cut for this?

I usually use boneless thighs for juiciness, but breasts work great if I don’t overcook them.

Can I make this ahead of time?

Absolutely. I prep the chicken and pineapple mixture ahead and store it in the fridge. I warm it up and build the tacos just before serving.

What sides go well with pineapple chicken tacos?

I serve them with rice, grilled corn, black beans, or chips and guacamole for a complete meal.

Is this dish spicy?

Not unless I add spice—it’s naturally mild and kid-friendly. I spice it up with hot sauce, jalapeños, or chipotle if I want heat.

Conclusion

Pineapple Chicken Tacos are one of my favorite easy dinners when I want something fast, flavorful, and a little tropical. With juicy chicken, sweet pineapple, and bold toppings, every bite is fresh and fun. Whether it’s taco Tuesday or any night of the week, these tacos always bring the flavor.

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