The turning point came when I realized the secret was balancing the sweetness of the pineapple with savory spices and a little bit of tang. Now, the aroma when I’m cooking these Pineapple Chicken Tacos? It’s intoxicating! The sweet and savory smell fills the kitchen, and everyone starts circling, asking, “Are they ready yet?” My youngest, who’s usually a picky eater, devours these like there’s no tomorrow! Honestly, they’ve become my go-to for busy weeknights because they are an easy chicken taco recipe that comes together fast, and everyone loves them, even my husband who claims he’s “not a taco person.”
I first really nailed this Pineapple Chicken Tacos recipe down a few summers ago, and I’ve been tweaking it ever since. I swear, this is one recipe you’ll want to add to your regular rotation. Ready to get started? You won’t regret it!
Ingredients for the Best Sweet and Savory Tacos
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 large pineapple, peeled, cored, and diced (about 3 cups)
- 1 red bell pepper, cored and diced
- 1/2 red onion, diced
- 2 tablespoons olive oil
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional, for a little kick)
- 12 corn or flour tortillas
- Optional toppings: chopped cilantro, lime wedges, avocado slices, sour cream, shredded cabbage
I always use fresh pineapple for my Pineapple Chicken Tacos. I think it makes a huge difference in the flavor. Frozen pineapple can be a little too watery, and canned pineapple just doesn’t have the same bright taste. However, when making Pineapple Chicken Tacos during the off season, you can find pre-cut pineapple at most grocery stores, which is a huge time-saver!
And here’s a Pineapple Chicken Tacos trick I learned from my mom: she always marinates the chicken for at least 30 minutes. It really helps to tenderize the chicken and infuse it with flavor. It’s a game changer for Hawaiian chicken tacos. For a cost-saving tip, buy chicken breasts in bulk when they’re on sale and freeze them. Also, bell peppers are often cheaper when you buy them whole instead of pre-cut. I find that keeping leftover soy sauce in the fridge helps it last longer, and brown sugar stays soft if you store it in an airtight container with a piece of bread.
How to Make Pineapple Chicken Tacos – Step-by-Step
- First, in a medium bowl, whisk together the soy sauce, brown sugar, apple cider vinegar, smoked paprika, garlic powder, and cayenne pepper (if using). This is your marinade for the Pineapple Chicken Tacos. It’s what gives it the signature sweet and savory flavor.
- Add the cubed chicken to the bowl and toss to coat thoroughly. Make sure every piece is covered in that glorious sauce! Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours. Don’t worry if your Pineapple Chicken Tacos chicken sits in the marinade a little longer; it will just be more flavorful!
- While the chicken is marinating, prepare the pineapple, bell pepper, and red onion. Dice them into bite-sized pieces. This will make them easier to eat in the Pineapple Chicken Tacos.
- Heat the olive oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the marinated chicken to the skillet, spreading it out in a single layer. Cook for about 5-7 minutes, or until the chicken is cooked through and lightly browned. I learned the hard way with Pineapple Chicken Tacos that crowding the pan will steam the chicken instead of browning it. Work in batches if necessary!
- Add the diced pineapple, bell pepper, and red onion to the skillet with the chicken. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp and the pineapple is slightly caramelized. This is where the magic happens! Your Pineapple Chicken Tacos should smell like a tropical vacation!
- While the Pineapple Chicken Tacos mixture is cooking, warm the tortillas according to package directions. I usually just stack them and microwave them for about 30 seconds. You can also warm them in a dry skillet or over an open flame.
- Now it’s time to assemble your Pineapple Chicken Tacos! Fill each tortilla with the Pineapple Chicken Tacos mixture.
- Top with your favorite toppings, such as chopped cilantro, lime wedges, avocado slices, sour cream, or shredded cabbage. I always have a little topping bar set up so everyone can customize their own Pineapple Chicken Tacos.
- Serve immediately and enjoy your delicious Pineapple Chicken Tacos!
In my kitchen, making Pineapple Chicken Tacos usually takes about 45 minutes, including prep time. While the Pineapple Chicken Tacos is cooking, I usually chop the cilantro and other toppings. If you want to save time, you can also buy pre-chopped veggies. A family-tested Pineapple Chicken Tacos shortcut is to use pre-cooked grilled chicken strips. Just toss them with the marinade and skip the cooking step. Easy peasy, right? These are really the best sweet and savory tacos you’ll ever have!
Serving Suggestions
The kids love our Pineapple Chicken Tacos when I serve them with a side of black beans and rice. It makes for a complete and satisfying meal. My go-to side dishes that pair with Pineapple Chicken Tacos are a simple coleslaw or a fresh avocado salad. The coolness of the coleslaw or avocado salad really complements the warmth of the Pineapple Chicken Tacos. This Pineapple Chicken Tacos is perfect for summer barbecues, Cinco de Mayo, or just a fun weeknight dinner.
I like to serve them buffet-style so everyone can build their own tacos. When I make them, I always put the Pineapple Chicken Tacos mixture in a warm serving dish to keep it nice and toasty. If you have extra Pineapple Chicken Tacos, they’re great for lunch the next day! You can add them to a salad, make a quesadilla, or even use them as a pizza topping. One of my favorite seasonal Pineapple Chicken Tacos variations is to add grilled mango in the summer. It’s so refreshing!
My friends always ask for this Pineapple Chicken Tacos recipe whenever I make it for parties. They say it’s the perfect combination of sweet, savory, and spicy. The vibrant flavors and textures make these tropical chicken tacos a delightful and crowd-pleasing meal. It’s always a hit!
FAQs About Pineapple Chicken Tacos
Q: Can I use canned pineapple instead of fresh pineapple for these Pineapple Chicken Tacos?
A: You can, but I really recommend using fresh pineapple if possible. Canned pineapple tends to be sweeter and doesn’t have the same texture. If you do use canned pineapple, make sure to drain it well before adding it to the skillet. You know what I do when my Pineapple Chicken Tacos needs canned pineapple? I always get it in juice and NOT syrup!
Q: Can I make these Pineapple Chicken Tacos spicier?
A: Absolutely! Add more cayenne pepper to the marinade, or serve with a spicy salsa. You could also add a few dashes of hot sauce to each taco. I find that a little goes a long way, so start with a small amount and adjust to your taste. When my Pineapple Chicken Tacos needs a little kick, I sometimes add a pinch of red pepper flakes to the chicken while it’s cooking.
Q: Can I use chicken thighs instead of chicken breasts for the Pineapple Chicken Tacos?
A: Yes, you can! Chicken thighs are a great option for these Pineapple Chicken Tacos because they are more flavorful and stay moist during cooking. Just be sure to trim any excess fat before cubing them.
Q: Can I grill the chicken and pineapple for these Pineapple Chicken Tacos?
A: Definitely! Grilling the chicken and pineapple will give them a smoky flavor. Just marinate the chicken as directed, and then grill it until cooked through. Grill the pineapple slices until they are lightly charred. Then, dice the chicken and pineapple and proceed with the recipe. You know what I do when my Pineapple Chicken Tacos needs a little smoky flavor? I throw the pineapple on the grill!
Q: Can I make these Pineapple Chicken Tacos vegetarian?
A: Yes, you can easily make these vegetarian by substituting the chicken with tofu or tempeh. Just press the tofu or tempeh to remove excess water, cube it, and marinate it as directed. Then, cook it in the skillet with the pineapple and vegetables. My family prefers the tofu over tempeh, but it depends on your preference.
Q: What if I don’t have apple cider vinegar? Can I use another type of vinegar for the Pineapple Chicken Tacos?
A: Yes, you can substitute apple cider vinegar with white vinegar or rice vinegar. Just use the same amount as the recipe calls for. I personally think apple cider vinegar works the best with the other flavors in these Pineapple Chicken Tacos.
Q: My tortillas keep breaking when I try to fill them. What am I doing wrong?
A: Your tortillas are probably too dry. Make sure to warm them properly before filling them. You can microwave them, warm them in a skillet, or steam them. If they’re still breaking, try using a slightly larger tortilla. I learned the hard way that overfilling the Pineapple Chicken Tacos will also cause the tortillas to break!
My Final Thoughts
These Pineapple Chicken Tacos are more than just a recipe; they’re a little slice of sunshine on a plate! I cherish the memories I’ve made cooking them with my family, from the kids helping me chop veggies (with supervision, of course!) to the laughter around the dinner table as we devour them. There’s just something special about sharing a meal that everyone loves.
My Pineapple Chicken Tacos Pro Tips:
- Don’t skip the marinade! It’s what gives the chicken its amazing flavor.
- Don’t overcrowd the pan! Cook the chicken in batches to ensure it browns properly.
- Get creative with toppings! Let everyone customize their own tacos.
As for variations, we’ve tried adding mango salsa, using grilled shrimp instead of chicken, and even making a Pineapple Chicken Tacos bowl with rice and beans. My oldest loves the version with black beans and corn, while my youngest prefers the classic recipe with just cilantro and lime. The possibilities are endless! I hope you make this Pineapple Chicken Tacos recipe your own and create some wonderful memories with your family. Don’t be afraid to experiment and have fun in the kitchen!
I’m sure you’ll be creating amazing Hawaiian chicken tacos in no time! I have no doubt that you’ll knock their socks off and make this easy chicken taco recipe a new family favorite.
Pineapple Chicken Tacos
These Pineapple Chicken Tacos are a flavor explosion! Juicy chicken and sweet pineapple salsa come together in an easy and delicious meal perfect for any night of the week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 tacos
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- 1 cup diced fresh pineapple
- 1/2 red onion, finely diced
- 1/4 cup chopped cilantro
- 1 jalapeño, seeded and minced (optional)
- Juice of 1 lime
- 12 small corn or flour tortillas
- Optional toppings: avocado, sour cream, hot sauce
Instructions
- In a medium bowl, combine chicken with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Toss to coat evenly.
- Heat a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes.
- While the chicken is cooking, prepare the pineapple salsa. In a separate bowl, combine diced pineapple, red onion, cilantro, jalapeño (if using), and lime juice. Stir well.
- Warm tortillas according to package directions.
- Assemble the tacos by filling each tortilla with cooked chicken and topping with pineapple salsa.
- Add optional toppings such as avocado, sour cream, or hot sauce, if desired.
- Serve immediately.
Notes
For an extra layer of flavor, grill the pineapple before dicing it for the salsa. This adds a smoky sweetness to the tacos.