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Pineapple Chicken Tacos

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Pineapple Chicken Tacos are a tropical twist on taco night, featuring tender chicken in a sweet-savory pineapple glaze, served in warm tortillas with fresh, crunchy toppings. Quick, flavorful, and perfect for a fun, easy meal.

Ingredients

  • For the Pineapple Chicken:
  • 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 cup pineapple chunks (fresh or canned, drained)
  • 1/2 cup pineapple juice
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 2 tbsp soy sauce
  • 1 tbsp honey or brown sugar
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • Salt and pepper, to taste
  • For Serving:
  • 6–8 corn or flour tortillas
  • 1 cup shredded cabbage or slaw mix
  • 1/4 cup diced red onion
  • 1/4 cup fresh cilantro, chopped
  • 1 avocado, sliced or guacamole
  • Lime wedges
  • Optional: sour cream, hot sauce, cotija cheese

Instructions

  1. Season chicken pieces with salt, pepper, chili powder, and paprika.
  2. Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
  3. Add the chicken and cook until golden and cooked through, about 6–8 minutes.
  4. Add pineapple chunks, pineapple juice, soy sauce, and honey. Stir and simmer for 5–7 minutes until the sauce thickens and coats the chicken.
  5. Meanwhile, warm the tortillas in a dry skillet or microwave.
  6. Assemble tacos by filling each tortilla with the pineapple chicken, then top with slaw, red onion, avocado, cilantro, and a squeeze of lime.
  7. Serve immediately with optional toppings on the side.

Notes

  • Use grilled chicken for a smoky flavor or substitute shrimp for a seafood twist.
  • Stir in jalapeños or hot sauce for added spice.
  • Top with mango salsa or pineapple pico de gallo for extra tropical flair.
  • Serve in lettuce wraps or bowls for a low-carb option.
  • Swap soy sauce for coconut aminos for a gluten-free version.

Nutrition

Find it online: https://cookedbymaya.com/pineapple-chicken-tacos/