Pineapple Chicken Tacos

Pineapple Chicken Tacos are a tropical-inspired twist on taco night that I keep coming back to. They’re made with tender, juicy chicken cooked in a sweet and savory pineapple sauce, then loaded into warm tortillas with fresh, crunchy toppings. Every bite is a burst of bold flavor, and they come together in less than 30 minutes—perfect for a quick dinner or summer gathering.

Why You’ll Love This Recipe

I love how these tacos combine sweet pineapple with savory chicken and bright, fresh toppings. The contrast of warm, saucy filling with cool crunchy slaw or avocado makes every bite super satisfying. These tacos are also easy to prep ahead and customize based on what I have on hand. Whether I’m feeding a crowd or just craving something fun and flavorful, these never disappoint.

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)

• Pineapple juice

• Garlic, minced

• Olive oil

• Soy sauce

• Honey or brown sugar

• Chili powder

• Paprika

• Salt and pepper

For serving:

• Corn or flour tortillas

• Shredded cabbage or slaw mix

• Diced red onion

• Fresh cilantro

• Avocado slices or guacamole

• Lime wedges

• Optional: sour cream, hot sauce, cotija cheese

Directions

1. I cut the chicken into bite-sized pieces and season with salt, pepper, chili powder, and paprika.

2. In a skillet, I heat olive oil over medium heat and sauté the garlic until fragrant, then add the chicken and cook until golden and fully cooked.

3. I add the pineapple chunks, pineapple juice, soy sauce, and honey to the skillet. I simmer everything for 5–7 minutes until the sauce reduces slightly and coats the chicken.

4. While the filling simmers, I warm the tortillas in a dry skillet or microwave.

5. I build the tacos by filling each tortilla with the pineapple chicken mixture, then top with slaw, onion, avocado, cilantro, and a squeeze of lime.

6. I serve immediately with extra toppings on the side.

Servings and timing

This recipe makes about 6–8 tacos (2–3 servings). It takes about 10 minutes to prep and 15–20 minutes to cook, so everything is ready in around 30 minutes.

Variations

• I use grilled chicken for smoky flavor or swap in shrimp for a seafood version.

• Sometimes I stir in jalapeños or hot sauce for a spicy kick.

• I’ve topped them with mango salsa or pineapple pico de gallo for even more tropical flavor.

• For a low-carb option, I serve the chicken over lettuce wraps or in a taco bowl.

• I swap soy sauce for coconut aminos to keep it gluten-free.

storage/reheating

I store leftover chicken and pineapple filling separately from the tortillas and toppings. It lasts up to 3 days in the fridge. To reheat, I warm the chicken mixture in a skillet or microwave until hot, then assemble fresh tacos with toppings.

FAQs

Can I use canned pineapple?

Yes, I just drain it first. I also use the juice from the can in the sauce—it adds great flavor.

Is this dish spicy?

It’s mild as written, but I can easily make it spicy by adding red pepper flakes, jalapeños, or hot sauce to the chicken.

Can I grill the chicken instead?

Definitely. I marinate the chicken in the sauce ingredients, grill it, then chop and toss it with the pineapple before serving.

What tortillas work best?

I like corn tortillas for a more traditional feel, but flour tortillas work great too—especially for bigger, loaded tacos.

Can I make this ahead of time?

Yes. I prep the chicken filling ahead and store it in the fridge. I reheat and assemble the tacos just before serving to keep everything fresh.

Conclusion

Pineapple Chicken Tacos are my go-to when I want something sweet, savory, and full of island flavor. With juicy chicken, sticky pineapple glaze, and all the fresh toppings, these tacos are the perfect mix of fun and satisfying. Whether it’s taco Tuesday or a laid-back weekend dinner, this recipe brings big flavor with minimal effort.

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