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Pineapple Chicken Tacos - Bright, Sweet, and Savory Weeknight Favorite

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
  • Marinade: 2 tablespoons lime juice, 2 tablespoons soy sauce, 1 tablespoon olive oil, 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon brown sugar, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  • Pineapple: 2 cups fresh pineapple, small dice (or canned, well-drained)
  • Red onion: 1/2 medium, thinly sliced (half for cooking, half for topping)
  • Slaw: 2 cups shredded cabbage, 1/4 cup chopped cilantro, juice of 1 lime, 1 tablespoon olive oil, pinch of salt
  • Sauce: 1/2 cup sour cream or Greek yogurt, 1–2 tablespoons lime juice, 1 teaspoon honey, 1/2 teaspoon hot sauce (optional), pinch of salt
  • Tortillas: 10–12 small corn or flour tortillas
  • Toppings (optional but great): Diced avocado, extra cilantro, jalapeño slices, queso fresco or cotija, lime wedges

Method
 

  1. Marinate the chicken: In a bowl, mix lime juice, soy sauce, olive oil, chili powder, cumin, garlic powder, smoked paprika, brown sugar, salt, and pepper. Add the chicken and toss to coat. Marinate for at least 15 minutes or up to 4 hours in the fridge.
  2. Make the slaw: In a medium bowl, combine shredded cabbage, cilantro, lime juice, olive oil, and a pinch of salt. Toss and let it rest while you cook everything else so the flavors meld.
  3. Mix the sauce: Stir sour cream or Greek yogurt with lime juice, honey, hot sauce (if using), and a pinch of salt. Adjust to taste. You want it tangy with a hint of sweetness.
  4. Char the pineapple: Heat a large skillet over medium-high. Add a drizzle of oil. Spread the pineapple in an even layer and cook, undisturbed, for 2–3 minutes until you get some caramelized edges. Stir and cook 1–2 minutes more. Remove to a bowl.
  5. Cook the onions: In the same skillet, add a bit more oil and the sliced red onion (reserve some for topping). Sauté 2–3 minutes until slightly softened and lightly charred. Transfer to the bowl with pineapple.
  6. Sear the chicken: Increase heat to high. Add a thin layer of oil and spread the marinated chicken in a single layer. Let it sear without moving for 2 minutes, then stir and cook 4–6 more minutes until cooked through and lightly browned. If the skillet crowding causes steaming, cook in two batches.
  7. Combine: Return the pineapple and onions to the skillet with the chicken. Toss for 1 minute to warm everything together and pick up the pan’s browned bits. Taste and adjust seasoning with salt or lime juice.
  8. Warm the tortillas: Heat tortillas in a dry skillet for 20–30 seconds per side until soft and pliable, or wrap in a damp paper towel and microwave for 30–45 seconds. Keep them wrapped to stay warm.
  9. Assemble: Add a scoop of slaw to each tortilla, top with pineapple chicken, drizzle with the lime cream, and finish with avocado, cilantro, jalapeño, queso fresco, and a squeeze of lime.
  10. Serve: Enjoy immediately while the tortillas are warm and the chicken is juicy.