introduction
These Pineapple Chicken Tacos are bright, simple, and quick to make. The grilled chicken and sweet pineapple match well for a fresh taco. If you like tacos with a fresh twist, try other easy ideas like chicken street tacos for more taco inspiration.
why make this recipe
- It is fast and easy.
- The pineapple adds sweet, fresh flavor to the chicken.
- It works for weeknight dinners or a casual meal with friends.
how to make Pineapple Chicken Tacos
Follow the steps and keep things simple. Grill the chicken, warm the tortillas, and add the pineapple and cilantro. For another quick pineapple-chicken skillet idea, see this brown sugar pineapple chicken skillet for a different flavor profile.
Ingredients :
- 2 chicken breasts
- 1 cup fresh pineapple, diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 8 small corn tortillas
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Directions :
- Preheat the grill to medium-high heat.
- In a bowl, mix the olive oil, chili powder, garlic powder, salt, and pepper.
- Coat the chicken breasts with the spice mixture.
- Grill the chicken for about 6-7 minutes on each side or until fully cooked.
- Remove the chicken from the grill and let it rest for a few minutes before slicing it.
- Warm the corn tortillas on the grill for about 30 seconds each side.
- Assemble the tacos by placing sliced chicken and diced pineapple on each tortilla.
- Garnish with fresh cilantro and serve with lime wedges.
how to serve Pineapple Chicken Tacos
Serve the tacos warm. Add extra lime wedges on the side. You can offer hot sauce or a simple salsa. For a skewer or kebab party version, you can try the style used in Hawaiian chicken kebabs to share with guests.
how to store Pineapple Chicken Tacos
- Store cooked chicken and diced pineapple in airtight containers in the fridge for up to 3 days.
- Keep tortillas separate in a sealed bag at room temperature or in the fridge.
- Reheat chicken gently in a pan or microwave before assembling.
tips to make Pineapple Chicken Tacos
- Pat the chicken dry before coating with spices so the mix sticks well.
- Let the chicken rest 3–5 minutes after grilling to keep it juicy.
- Warm tortillas on the grill or in a dry pan for best texture.
- Use fresh pineapple for the best sweet flavor.
variation (if any)
- Add sliced jalapeño for heat.
- Swap corn tortillas for flour tortillas if you prefer.
- Use grilled shrimp or pork instead of chicken for a different taste.
FAQs
Q: Can I use canned pineapple?
A: Yes. Drain it well and pat dry before adding to the tacos.
Q: How do I know the chicken is cooked?
A: The chicken is done when its inside reaches 165°F (74°C) or when juices run clear and there is no pink inside.
Q: Can I make this without a grill?
A: Yes. Cook the chicken in a hot skillet or bake it in the oven at 400°F (200°C) for about 20–25 minutes until done.
Q: Can I prepare this ahead?
A: You can cook the chicken and cut the pineapple ahead. Reheat the chicken and warm tortillas before serving.
Conclusion
For more pineapple chicken taco ideas and spicy pineapple salsas, see this recipe for Hawaiian Chicken Tacos with Jalapeño Pineapple Salsa. If you want a one-pan approach, try the One Pan Chicken and Pineapple Tacos recipe for another easy method.
Pineapple Chicken Tacos
Ingredients
Main Ingredients
- 2 pieces chicken breasts Pat dry before coating with spices
- 1 cup fresh pineapple, diced Use fresh pineapple for the best sweet flavor
- 1 tablespoon olive oil Mixed with spices for coating the chicken
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- to taste Salt and pepper
- 8 small corn tortillas Can substitute with flour tortillas
- for garnish Fresh cilantro, chopped Add for garnish
- for serving Lime wedges Add extra lime wedges on the side
Instructions
Preparation
- Preheat the grill to medium-high heat.
- In a bowl, mix the olive oil, chili powder, garlic powder, salt, and pepper.
- Coat the chicken breasts with the spice mixture.
- Grill the chicken for about 6-7 minutes on each side or until fully cooked.
- Remove the chicken from the grill and let it rest for a few minutes before slicing it.
- Warm the corn tortillas on the grill for about 30 seconds on each side.
- Assemble the tacos by placing sliced chicken and diced pineapple on each tortilla.
- Garnish with fresh cilantro and serve with lime wedges.
