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One Pan Chicken Pineapple Tacos

One Pan Chicken Pineapple Tacos

These One Pan Chicken Pineapple Tacos are designed to deliver maximum taste with minimal effort, making it a weeknight hero that your whole family will adore.
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Prep Time 15 minutes
Cook Time 25 minutes
0 minutes
Total Time 40 minutes
Servings: 12 tacos
Course: Dinner, Main Course
Cuisine: Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Vegetable Mixture
  • 1.5 pounds boneless, skinless chicken thighs or breasts cut into 1-inch pieces
  • 1 (15-ounce) can pineapple chunks in juice drained (reserve juice for later if desired)
  • 1 tablespoon olive oil
  • 1 medium red onion thinly sliced
  • 1 bell pepper any color, thinly sliced
  • 2 cloves garlic minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional, for a kick
  • to taste salt
  • to taste freshly ground black pepper
Tortillas and Toppings
  • 12 small flour or corn tortillas
  • varies fresh cilantro optional topping
  • varies chopped red onion optional topping
  • varies lime wedges optional topping
  • varies sour cream or Greek yogurt optional topping
  • varies salsa optional topping
  • varies avocado slices optional topping

Equipment

  • Large oven-safe skillet (cast iron recommended)

Method
 

  1. Place a large oven-safe skillet (cast iron is ideal) over medium-high heat on your stovetop. Add the olive oil and let it shimmer.
    1 tablespoon olive oil
  2. Add the sliced red onion and bell pepper to the hot skillet. Cook, stirring occasionally, for about 5-7 minutes, until they begin to soften and caramelize slightly.
    1 medium red onion, 1 bell pepper
  3. Introduce the chicken pieces to the skillet, spreading them out in a single layer as much as possible. Sprinkle the minced garlic, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper over the chicken and vegetables. Stir well to coat everything evenly.
    1.5 pounds boneless, skinless chicken thighs or breasts, 2 cloves garlic, 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, to taste salt, to taste freshly ground black pepper
  4. Continue to cook, stirring frequently, for about 6-8 minutes, or until the chicken is mostly cooked through and browned on all sides.
    1.5 pounds boneless, skinless chicken thighs or breasts
  5. Add the drained pineapple chunks to the skillet. Stir gently to combine with the chicken and vegetables. Cook for an additional 2-3 minutes, allowing the flavors to meld and the pineapple to warm through.
    1 (15-ounce) can pineapple chunks in juice, 1.5 pounds boneless, skinless chicken thighs or breasts
  6. While the chicken mixture finishes cooking, warm your tortillas. You can do this by placing them directly over a low gas flame for a few seconds per side, warming them in a dry skillet for about 30 seconds per side, or wrapping them in a damp paper towel and microwaving for 30-60 seconds until pliable.
    12 small flour or corn tortillas
  7. Spoon the delicious chicken and pineapple mixture into the warmed tortillas. Garnish generously with your favorite toppings such as fresh cilantro, a sprinkle of chopped red onion, a squeeze of fresh lime juice, a dollop of sour cream or Greek yogurt, a spoonful of salsa, or creamy avocado slices.
    varies fresh cilantro, varies chopped red onion, varies lime wedges, varies sour cream or Greek yogurt, varies salsa, varies avocado slices

Notes

Store the filling in an airtight container for up to 3-4 days in the refrigerator, or freeze for up to 2-3 months.