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Sweet & Spicy Pineapple Chicken Tacos with Mushrooms and Gochujang Sauce

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Bold and vibrant tacos filled with sweet pineapple, savory chicken, earthy mushrooms, and a spicy-sweet gochujang sauce for a flavorful, satisfying meal.

Ingredients

  • 1 lb boneless, skinless chicken thighs or breasts, sliced
  • 8 oz mushrooms, sliced
  • 1 1/2 cups fresh pineapple chunks
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 garlic cloves, minced
  • 3 tbsp gochujang
  • 2 tbsp soy sauce
  • 2 tbsp honey or brown sugar
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 8 small corn or flour tortillas
  • 2 green onions, sliced
  • 1 tsp sesame seeds
  • Optional toppings: shredded cabbage, fresh cilantro

Instructions

  1. In a small bowl, whisk together gochujang, soy sauce, honey, rice vinegar, and sesame oil. Set aside.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add chicken, season with salt and black pepper, and cook until browned and cooked through. Remove from skillet and set aside.
  4. In the same skillet, add mushrooms and cook until they release moisture and turn golden.
  5. Add garlic and pineapple and cook for 2–3 minutes until fragrant and lightly caramelized.
  6. Return chicken to the skillet and pour in the gochujang sauce.
  7. Toss everything together and simmer for 3–5 minutes until the sauce thickens and coats the filling.
  8. Warm tortillas and fill with the chicken mixture.
  9. Garnish with green onions, sesame seeds, and optional toppings. Serve immediately.

Notes

  • Grilled pineapple adds extra smoky flavor.
  • Adjust gochujang to control spice level.
  • Use canned pineapple if fresh is unavailable, well drained.
  • Assemble tacos just before serving for best texture.

Nutrition

Find it online: https://cookedbymaya.com/sweet-spicy-pineapple-chicken-tacos-with-mushrooms-and-gochujang-sauce/