Go Back

Pineapple Chicken Tacos

These Pineapple Chicken Tacos deliver a unique combination of savory marinated chicken and sweet caramelized pineapple, topped with fresh ingredients for a delicious twist on taco night.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 tacos
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 1.5 lbs 1.5 lbs (680g) boneless, skinless chicken thighs (preferred) or chicken breasts
  • 3 tablespoons 3 tablespoons pineapple juice (from the can or fresh)
  • 2 tablespoons 2 tablespoons soy sauce
  • 1 tablespoon 1 tablespoon olive oil
  • 1 tablespoon 1 tablespoon honey
  • 3 cloves 3 cloves garlic, minced
  • 1 teaspoon 1 teaspoon ground cumin
  • 1 teaspoon 1 teaspoon smoked paprika
  • 1/2 teaspoon 1/2 teaspoon chili powder
  • 1/2 teaspoon 1/2 teaspoon black pepper
  • 1/4 teaspoon 1/4 teaspoon salt
For the Caramelized Pineapple
  • 1.5 cups 1.5 cups fresh pineapple chunks or 1 can (20 oz) pineapple chunks, drained
  • 1 tablespoon 1 tablespoon butter
  • 1 tablespoon 1 tablespoon brown sugar
  • 1/4 teaspoon 1/4 teaspoon chili flakes (optional, for a sweet-heat note)
For Assembling the Tacos
  • 8 pieces 8 small flour or corn tortillas
  • 1 piece 1 ripe avocado, sliced or mashed
  • 1/2 cup 1/2 cup red cabbage, thinly shredded
  • 1/4 cup 1/4 cup fresh cilantro leaves
  • 1/4 cup 1/4 cup red onion, finely diced
  • 2 pieces 2 limes, cut into wedges
  • Sour cream or chipotle mayo for drizzling
  • Salt and pepper to taste

Method
 

Preparation
  1. In a medium bowl, combine the pineapple juice, soy sauce, olive oil, honey, minced garlic, cumin, smoked paprika, chili powder, black pepper, and salt. Whisk together until uniform.
  2. Trim any excess fat from the chicken thighs, and add them to the marinade. Cover and marinate for at least 30 minutes.
  3. While the chicken marinates, prep the toppings: shred red cabbage, dice red onion, slice avocado, pick cilantro leaves, and cut limes into wedges.
Cooking
  1. Heat a medium skillet over medium-high heat. Add butter, then pineapple chunks in a single layer without stirring for the first 2 minutes.
  2. After 2 minutes, check for golden-brown crust, then add brown sugar and optional chili flakes, and cook for another minute until caramelized.
  3. In another skillet, heat oil and cook the marinated chicken thighs for 5-6 minutes per side until fully cooked. Let the chicken rest for 5 minutes before slicing.
Assembly
  1. Warm tortillas, then layer each with avocado, chicken, caramelized pineapple, red cabbage, red onion, cilantro, and drizzled sour cream or chipotle mayo.
  2. Serve immediately with lime wedges.

Notes

Use chicken thighs for juiciness. Ensure to properly caramelize the pineapple and do not skip the resting step for chicken. Double the pineapple if desired.