I make Pineapple Chicken Tacos when I want a quick meal that feels like a small celebration. I grill sweet pineapple with spiced chicken and fold them into warm corn tortillas, and I often pair this dish with my take on one-pan chicken pineapple tacos for a full weeknight menu.

Your Ingredients List

2 chicken breasts
1 cup fresh pineapple, diced
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
8 small corn tortillas
Fresh cilantro for garnish
Lime wedges for serving

My Go-To Equipment

I use a gas or charcoal grill for the best char. A sharp knife, a cutting board, and tongs help me work fast. I like a small bowl to mix the spice oil and a platter to let the chicken rest.

The Simple Steps to Follow

Preheat the grill to medium-high heat.
Mix olive oil, chili powder, cumin, salt, and pepper in a bowl.
Coat the chicken with the spice mix.
Grill the chicken 6 to 7 minutes per side until done.
Grill the diced pineapple 2 to 3 minutes to caramelize.
Let the chicken rest, then slice into strips.
Warm the corn tortillas on the grill.
Fill tortillas with sliced chicken and grilled pineapple.
Garnish with fresh cilantro and serve with lime wedges.

Healthy Twists on a Classic

For a lighter version, I swap half the oil for plain yogurt in the spice mix. I also try skinless thighs for more juiciness. If you want a smoky touch, try my take on barbecue pineapple chicken, which adds a sweet glaze that works well in tacos.

Serving Suggestions From My Table

I serve these tacos with a simple slaw or black beans and rice. For a heartier plate, I sometimes serve them over rice like in my pineapple chicken and rice recipe for a one-bowl meal.

Getting It Just Right

Check the chicken for doneness by cutting into the thickest part. The juices should run clear and the meat should not be pink. Let the chicken rest five minutes before slicing so the juices stay inside. Watch the pineapple closely so it does not burn.

How to Store Leftovers

Cool leftovers to room temperature no more than two hours after cooking. Store in an airtight container in the fridge for up to four days. Reheat gently in a pan or in the oven to keep the chicken moist. You can freeze sliced chicken for up to three months.

Enjoy Every Moment

I eat these tacos with my hands and a big smile. They bring music to simple nights and help me feel close to family.

A Few Common Questions

How long do Pineapple Chicken Tacos keep in the fridge?

I store the cooked chicken and pineapple in an airtight container for up to four days. Keep the tortillas separate and warm them when you are ready to eat.

Can I use frozen pineapple for Pineapple Chicken Tacos?

Yes, you can use frozen pineapple. Thaw and drain it well first, then pat dry so it caramelizes on the grill instead of steaming.

Can I make Pineapple Chicken Tacos ahead of time?

You can grill the chicken and pineapple a few hours ahead and cool them in the fridge. Reheat gently and assemble tacos just before serving to keep tortillas soft.

Pineapple Chicken Tacos

Author: sarah
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: None

Print Recipe

Description

Quick and delicious tacos featuring grilled chicken and sweet pineapple, served in warm corn tortillas.

Ingredients

Scale

2 chicken breasts
1 cup fresh pineapple, diced
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
8 small corn tortillas
Fresh cilantro for garnish
Lime wedges for serving

Instructions

Preheat the grill to medium-high heat.
Mix olive oil, chili powder, cumin, salt, and pepper in a bowl.
Coat the chicken with the spice mix.
Grill the chicken for 6 to 7 minutes per side until done.
Grill the diced pineapple for 2 to 3 minutes to caramelize.
Let the chicken rest, then slice into strips.
Warm the corn tortillas on the grill.
Fill tortillas with sliced chicken and grilled pineapple.
Garnish with fresh cilantro and serve with lime wedges.

Notes

For a lighter version, swap half the oil for plain yogurt. For a smokier flavor, try adding a barbecue glaze to the pineapple chicken.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Grilling
Cuisine: Mexican

Nutrition

Serving Size: 1 taco
Calories: 320
Sugar: 6g
Sodium: 300mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 5g
Protein: 22g
Cholesterol: 65mg

Keywords: tacos, chicken, pineapple, grilling, quick meals