Name: Pineapple Chicken Tacos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican-Inspired
Ingredients: 1 lb boneless, skinless chicken breasts or thighs; 1 cup pineapple (fresh or canned, diced); 2 tbsp olive oil; 2 tbsp lime juice; 2 cloves garlic, minced; 1 tsp chili powder; 1/2 tsp cumin; 1/2 tsp paprika; Salt and pepper to taste; 8 small flour or corn tortillas; 1/4 cup red onion, finely chopped; 2 tbsp cilantro, chopped; Optional toppings: shredded lettuce, avocado slices, sour cream, cheese

These pineapple chicken tacos are a sweet and savory twist on a classic taco night. Juicy chicken is paired with fresh pineapple, seasoned perfectly, and tucked into warm tortillas for a refreshing, tropical-inspired dish.

Why You’ll Love This Recipe

I like how the sweetness of pineapple balances out the savory flavors of the chicken. The combination of textures—from tender chicken to juicy pineapple and crisp toppings—makes every bite satisfying. I also enjoy that this recipe feels light yet filling, making it great for a weeknight dinner or a fun weekend gathering.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Pineapple (fresh or canned, diced)
Olive oil
Lime juice
Garlic, minced
Chili powder
Cumin
Paprika
Salt and pepper
Small flour or corn tortillas
Red onion, finely chopped
Cilantro, chopped
Optional toppings: shredded lettuce, avocado slices, sour cream, or cheese

directions

I marinate the chicken with olive oil, lime juice, garlic, chili powder, cumin, paprika, salt, and pepper for at least 30 minutes.
I cook the chicken in a skillet or grill until fully cooked, then dice it into bite-sized pieces.
I sauté diced pineapple in a pan until lightly caramelized.
I warm the tortillas in a skillet or directly over a flame for extra flavor.
I assemble the tacos by layering chicken, pineapple, onions, and cilantro into the tortillas.
I add any additional toppings I enjoy before serving.

Servings and timing

This recipe makes about 4 servings, with 2 tacos per person. I usually spend around 15 minutes on prep time and 15–20 minutes cooking, so the whole recipe comes together in about 30–35 minutes.

Variations

I sometimes swap chicken for shrimp for a seafood version. If I want it spicier, I add jalapeños or a drizzle of hot sauce. For a creamier touch, I like to top the tacos with a lime crema. Using corn tortillas gives the dish a more traditional flavor, while flour tortillas make them softer and easier to fold.

storage/reheating

I keep leftover chicken and pineapple in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the chicken mixture in a skillet over medium heat so it doesn’t dry out. I always store tortillas separately and heat them fresh before serving.

FAQs

Can I use canned pineapple instead of fresh?

Yes, I use canned pineapple when fresh isn’t available, but I make sure to drain it well so the tacos don’t get watery.

What kind of chicken works best for this recipe?

I usually use boneless chicken thighs because they stay juicier, but chicken breasts also work well.

Can I make this recipe ahead of time?

I often marinate the chicken and prep the toppings ahead of time, then cook everything fresh when I’m ready to eat.

What toppings go well with pineapple chicken tacos?

I like fresh cilantro, red onions, avocado slices, shredded lettuce, or a drizzle of sour cream for balance.

Can I make this recipe vegetarian?

Yes, I replace the chicken with grilled vegetables or even chickpeas for a hearty vegetarian version.

Conclusion

These pineapple chicken tacos are one of my favorite ways to bring a little tropical flavor into taco night. I love how quick they are to make and how customizable they can be with different toppings and variations. They’re perfect for a weeknight dinner or sharing with friends on the weekend.