One Pan Chicken Pineapple Tacos
These One Pan Chicken Pineapple Tacos combine juicy chicken, sweet pineapple, and zesty taco seasoning for a perfect balance of tropical and savory flavors. A quick, colorful, and easy meal that turns any dinner into a fiesta!
Equipment
- Large Skillet
- Kitchen knife
- Cutting Board
- Wooden Spoon
- Citrus juicer
Ingrédients
- 2 boneless, skinless chicken breasts
- 1 cup pineapple chunks fresh or canned
- 1 tbsp olive oil
- 1 tsp taco seasoning
- 8 small corn or flour tortillas
- 1/2 cup diced red onion
- 1/2 cup chopped cilantro
- lime wedges for serving
Instructions
- Prepare all ingredients: dice the onion, chop the cilantro, and cut the pineapple into chunks if using fresh.
- Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with taco seasoning and cook for 5–7 minutes on each side, until golden and cooked through (internal temperature 165°F).
- Add pineapple chunks to the skillet and sauté for 2–3 minutes until lightly caramelized.
- Remove chicken from the pan, let it rest for a minute, then slice into strips.
- Warm tortillas in the same skillet for about 30 seconds per side.
- Assemble the tacos: fill each tortilla with sliced chicken, pineapple, diced red onion, and cilantro.
- Serve immediately with lime wedges and optional hot sauce.
Notes
For deeper flavor, marinate the chicken in taco seasoning and olive oil for 1 hour before cooking. You can substitute shrimp or tofu for chicken for a different twist. Leftovers keep for up to 3 days in the fridge.