Description
Juicy chicken and sweet caramelized pineapple come together in these easy one-pan tacos, delivering a perfect balance of smoky, savory, and fresh flavors for a quick and delicious meal.
Ingredients
- 2 boneless, skinless chicken breasts, diced
- 1 cup pineapple chunks
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
- 8 small corn or flour tortillas
- 1/2 cup red onion, finely chopped
- 1/2 cup fresh cilantro, chopped
- 1 avocado, diced
- 1 jalapeño, sliced (optional)
- Lime wedges, for garnish
Instructions
1. Heat olive oil in a large skillet over medium-high heat. Add diced chicken and season with cumin, smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper. Cook for 6-7 minutes, stirring occasionally, until chicken is golden and cooked through.
2. Push the chicken to one side of the pan and add pineapple chunks. Let them cook undisturbed for 2-3 minutes to caramelize, then stir together and cook for another minute.
3. Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side or microwave them wrapped in a damp paper towel for 20-30 seconds.
4. Spoon the chicken and pineapple mixture onto each tortilla.
5. Top with red onion, cilantro, avocado, jalapeño if desired, and a squeeze of fresh lime juice.
6. Serve immediately and enjoy.
Notes
Swap chicken breasts for boneless, skinless chicken thighs for a juicier option.
For extra flavor, lightly char the tortillas before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat for best results.
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 6g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg