Description

When I think of the perfect weeknight dinner—easy, satisfying, and just a little surprising—my mind goes straight to One-Pan Chicken and Pineapple Tacos. This dish isn’t just about tossing a few ingredients into a skillet. It’s a little piece of sunshine served in a warm tortilla, blending the smoky flavors of seasoned chicken with the bright sweetness of caramelized pineapple.

The inspiration for these tacos came to me after a family trip to a coastal town where street vendors served tropical tacos late into the evening. We’d stroll the beach, our hands wrapped around soft tortillas bursting with flavor—charred pineapple, tender grilled meats, and zingy toppings. It was the kind of meal you never forget. Back home, I wanted to recreate that joy but make it weeknight-friendly. Thus, the magic of one-pan cooking came into play.

Whether you’re looking for a quick meal to bring the family together or you want to spice up your taco night with something new and unexpected, these tacos deliver. They offer that nostalgic street-food feel without the need to leave your kitchen—and cleanup is blissfully simple.

Ingredients

Chicken and Pineapple Filling:
2 boneless, skinless chicken breasts, diced
1 tablespoon olive oil
1 cup fresh pineapple chunks
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon chili powder
½ teaspoon salt
¼ teaspoon black pepper
Juice of 1 lime
Toppings & To Serve:
8 small flour or corn tortillas
½ red onion, finely chopped
½ cup fresh cilantro, chopped
1 ripe avocado, diced
1 jalapeño, sliced (optional)
Lime wedges, for serving

Instructions

Step 1: Season and Cook the Chicken
In a large skillet over medium-high heat, add olive oil. Once it shimmers, add diced chicken and all the spices—cumin, paprika, garlic and onion powders, chili powder, salt, and pepper. Cook, stirring occasionally, for 6–7 minutes or until the chicken is browned and cooked through. The aroma at this point will fill your kitchen with a mouthwatering smokiness.

Step 2: Caramelize the Pineapple
Push the chicken to one side of the skillet. On the other side, add the pineapple chunks and let them sit undisturbed for 2–3 minutes. This helps them get that gorgeous golden char and intensifies their sweetness. Then stir everything together and let cook for another minute to blend the flavors.

Step 3: Warm the Tortillas
While the chicken and pineapple mixture finishes up, warm your tortillas. Use a dry skillet, flipping each tortilla for 30 seconds per side until they’re warm and slightly toasty. Alternatively, microwave them between damp paper towels for 20–30 seconds.

Step 4: Assemble Your Tacos
Spoon the chicken and pineapple filling onto each tortilla. Top with chopped red onion, fresh cilantro, creamy avocado, and jalapeño slices if you like a kick. A final squeeze of lime brings it all together.

Step 5: Serve and Enjoy
Serve the tacos warm and fresh. Every bite bursts with juicy, tangy, and smoky flavors—a little tropical getaway on your plate.

Notes

Chicken thighs can be used for a juicier option.
Store leftovers separately and assemble tacos fresh to keep everything from getting soggy.
Tastes great cold, too—try the filling in a lunch wrap the next day!