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Pineapple Chicken Tacos

Pineapple Chicken Tacos

Unlock a burst of sunshine with these vibrant Pineapple Chicken Tacos, a quick and easy recipe that transforms weeknight dinners into a flavor fiesta. This recipe is your gateway to a sweet and savory sensation, perfectly balancing tender chicken with juicy pineapple for an unforgettable taco experience that will have everyone asking for seconds.
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Course: Dinner, Main Course
Cuisine: Mexican-Inspired, Tropical
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 medium red onion thinly sliced
  • 1 red bell pepper thinly sliced
  • 1 green bell pepper thinly sliced
  • 1 (20-ounce) can crushed pineapple undrained
  • 1/4 cup soy sauce low sodium preferred
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic minced
  • 1/2 teaspoon red pepper flakes (optional, for a touch of heat)
  • 12 small corn or flour tortillas
  • fresh cilantro chopped, for garnish
  • sour cream or Greek yogurt for serving
  • lime wedges for serving

Equipment

  • Large skillet or wok

Method
 

  1. Heat the olive oil in a large skillet or wok over medium-high heat. Add the sliced red onion and bell peppers and cook, stirring occasionally, until they begin to soften, about 5-7 minutes.
    1 tablespoon olive oil, 1 medium red onion, 1 red bell pepper, 1 green bell pepper
  2. Add the chicken pieces to the skillet and cook until lightly browned on all sides, about 5 minutes.
    1.5 lbs boneless, skinless chicken thighs
  3. Stir in the crushed pineapple (with its juice), soy sauce, honey (or brown sugar), grated ginger, minced garlic, and red pepper flakes (if using). Bring the mixture to a simmer.
    1 (20-ounce) can crushed pineapple, 1/4 cup soy sauce, 2 tablespoons honey or brown sugar, 1 teaspoon grated fresh ginger, 1 clove garlic, 1/2 teaspoon red pepper flakes
  4. Whisk the cornstarch slurry into the simmering sauce. Continue to cook, stirring constantly, until the sauce thickens to your desired consistency, about 2-3 minutes. The chicken should be fully cooked through and coated in the glossy glaze.
    1 tablespoon cornstarch mixed with 2 tablespoons water
  5. While the chicken is simmering, warm your tortillas according to package directions. You can usually do this in a dry skillet, in the microwave, or directly over a low gas flame for a slight char.
    12 small corn or flour tortillas
  6. Spoon the pineapple chicken mixture generously into the warmed tortillas.
  7. Top with fresh chopped cilantro and a dollop of sour cream or Greek yogurt. Serve immediately with lime wedges on the side for an extra zing.
    fresh cilantro, sour cream or Greek yogurt, lime wedges

Notes

Store leftover filling in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave. Can be frozen for up to 2-3 months.