Description
Craving a tropical taco night? These One Pan Chicken and Pineapple Tacos bring the perfect sweet-savory combo with zero fuss and tons of flavor.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 cups (300g) fresh pineapple, diced into ½-inch chunks
- 1 large red bell pepper, sliced into thin strips
- 1 medium red onion, thinly sliced
- 3 tablespoons olive oil, divided
- 2 tablespoons taco seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (adjust to taste)
- ¼ cup (60ml) fresh lime juice (about 2 limes)
- 3 garlic cloves, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8–10 small flour or corn tortillas (6-inch diameter)
- Fresh cilantro, chopped for garnish
- 1 avocado, sliced, for serving
- Lime wedges, for serving
Instructions
- Combine chicken in a bowl with 1 tablespoon olive oil, taco seasoning, smoked paprika, cayenne, half the lime juice, garlic, salt, and pepper. Toss to coat and let marinate for 10 minutes.
- Heat remaining 2 tablespoons oil in a large skillet over medium-high heat until hot but not smoking.
- Add chicken to the hot pan in a single layer and cook undisturbed for 3-4 minutes until golden on one side. Flip and cook 2 minutes more.
- Add red onion and bell pepper to the pan with chicken and cook for 2 minutes, stirring occasionally.
- Add diced pineapple and cook for 3-4 minutes, stirring gently, until pineapple begins to caramelize.
- Pour in remaining lime juice, toss everything together, and cook 1-2 minutes more until chicken is completely cooked through.
- Let mixture rest for 2-3 minutes while warming tortillas.
- Spoon chicken and pineapple mixture onto warm tortillas, top with fresh cilantro and avocado slices, and serve with lime wedges.