Too hot to turn on the oven? This one’s for you. These One Pan Chicken & Pineapple Tacos are a summer lifesaver. You get sweet, smoky flavor without the stress.
It is 6pm and you are tired. Dinner needs to happen fast tonight. This recipe delivers a fresh and vibrant meal in just 30 minutes. Your whole family will love the juicy, tropical vibes.
Why You’ll Love This Recipe
This recipe is a winner because it uses just one pan. You spend less time washing dishes and more time relaxing. The caramelized pineapple adds a natural sweetness that kids absolutely adore.
It is perfect for busy summer weeknights when you want something light. The warm spices balance the fruit beautifully. You get restaurant-quality flavor right in your own kitchen.
Simple Cooking Steps
You start by seasoning the chicken with a simple spice blend. Then, everything hits the skillet together in stages. It is a fast and foolproof way to get dinner on the table.
Even if you are a beginner, you can do this. The pineapple juices help create a natural sauce. You will feel like a pro chef in your own home.
Ingredients You’ll Need
These tacos use simple, fresh ingredients you can find anywhere. Fresh fruit makes a huge difference in the final taste.
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 2 cups fresh pineapple, diced
- 1 medium red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 small corn tortillas
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Step-by-Step Directions
- In a large skillet over medium-high heat, add olive oil.
- Season chicken pieces with chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
- Add chicken to the skillet and sear for 5-7 minutes until browned and mostly cooked.
- Add diced pineapple and sliced red onion to the skillet with the chicken.
- Sauté for another 5-8 minutes until chicken reaches 165 degrees and pineapple is caramelized.
- Warm tortillas in a separate dry pan or microwave for 30 seconds.
- Assemble tacos by spooning the chicken and pineapple mixture into the tortillas.
- Garnish with fresh cilantro and serve with lime wedges.
Best Ways to Enjoy It
Serve these warm with a generous squeeze of fresh lime. The citrus cuts through the sweet pineapple perfectly. Add a side of creamy avocado or guacamole for a full meal.
Set everything out on the table for a fun taco night. Let the kids build their own plates. It is a great way to bond after a long day.
Storage & Reheating
Store leftover filling in an airtight container for up to three days. Reheat the mixture in a skillet to keep the chicken juicy. This filling makes a fantastic next-day lunch when served over rice.
You can also freeze the cooked chicken and pineapple for later. Just thaw it in the fridge overnight before reheating. It is meal-prep friendly for busy schedules.
Tips for Best Results
- Use chicken thighs instead of breasts for more moisture.
- Don’t skip warming the tortillas or they might break.
- Keep the heat high to get those golden brown edges on the fruit.
- Cut your chicken into even pieces so they cook at the same time.
- For a summer BBQ vibe, use fresh instead of canned pineapple.
- Add a pinch of extra salt at the end to pop the flavors.
- Pat the chicken dry before seasoning for a better sear.
Ways to Switch It Up
- Swap chicken for shrimp for an even faster 10-minute meal.
- Use flour tortillas if your family prefers a softer bite.
- Add fresh jalapeños if you want a spicy kick.
- In winter, use frozen pineapple if fresh is not available.
- Top with crumbled feta or cotija cheese for a salty finish.
Common Questions
Can I use canned pineapple?
Yes, you can use canned pineapple in a pinch. Make sure to drain the juice very well first. Fresh pineapple will caramelize much better in the pan though.
How do I know when the chicken is done?
The chicken should no longer be pink in the center. It should reach an internal temperature of 165°F. Using a meat thermometer is the best way to be sure.
Will my kids find this too spicy?
This recipe is very mild and family-friendly. The pineapple sweetness balances the tiny bit of chili powder. You can reduce the chili powder if your kids are very sensitive.
I hope these bright and happy tacos bring some sunshine to your table. They are so simple to make and even more fun to eat. Enjoy every bite!
— Lidia
One Pan Chicken & Pineapple Tacos
Ingredients
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 2 cups fresh pineapple, diced
- 1 medium red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sal t
- 1/4 teaspoon black pepper
- 12 small corn tortillas
- 1/4 cup fresh cilantro, chopped
- 1 lime , cut into wedges
Instructions
- In a large skillet over medium-high heat, add olive oil.
- Season chicken pieces with chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
- Add chicken to the skillet and sear for 5-7 minutes until browned and mostly cooked.
- Add diced pineapple and sliced red onion to the skillet with the chicken.
- Sauté for another 5-8 minutes until chicken reaches an internal temperature of 165 degrees Fahrenheit and pineapple is caramelized.
- Warm tortillas in a separate dry pan or microwave for 30 seconds.
- Assemble tacos by spooning the chicken and pineapple mixture into the tortillas.
- Garnish with fresh cilantro and serve with lime wedges.
