One Pan Chicken and Pineapple Tacos
These vibrant tacos combine smoky chipotle-marinated chicken with sweet, caramelized pineapple for a perfect sweet-and-smoky lunch. Served on warm tortillas with creamy avocado and fresh cilantro, the
20
Prep Time
25
Cook Time
45
Total Time
4
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
These vibrant tacos combine smoky chipotle-marinated chicken with sweet, caramelized pineapple for a perfect sweet-and-smoky lunch. Served on warm tortillas with creamy avocado and fresh cilantro, they come together in under 30 minutes for a satisfying, flavor-packed meal.
Ingredients
Instructions
Step 1
1. Marinate the Chicken: In a medium bowl, combine the chicken pieces, chipotle paste, honey, tomato puree, and salt. Stir until the chicken is evenly coated. Let it sit while you prepare the other ingredients.
Step 2
2. Cook the Chicken: Heat 1 tablespoon of oil in a large non-stick skillet or frying pan over medium-high heat. Add the marinated chicken in a single layer, ensuring not to overcrowd the pan. Cook for 4-5 minutes without stirring until the underside is deeply caramelized and browned. Stir and cook for another 3-4 minutes until the chicken is cooked through. Transfer the chicken to a clean plate.
Step 3
3. Sauté Aromatics & Pineapple: Reduce the heat to medium. Add the remaining 1 tablespoon of oil to the same pan. Add the minced shallot and cook for 1-2 minutes until softened and fragrant. Add the minced garlic and cook for 30 seconds until fragrant but not browned.
Step 4
4. Combine & Simmer: Add the fresh pineapple chunks to the pan with the shallots and garlic. Cook for 3-4 minutes, stirring occasionally, until the pineapple begins to soften and get light caramelization on the edges. Return the cooked chicken and any accumulated juices to the pan. Stir everything together and let it simmer for 2 minutes so the flavors meld.
Step 5
5. Warm Tortillas: While the chicken simmers, warm the tortillas. For a gas stove, carefully place each tortilla directly over a low flame for 10-15 seconds per side until pliable and lightly toasted. For an electric stove or to save time, wrap the stack of tortillas in a damp paper towel and microwave for 30-45 seconds.
Step 6
6. Assemble Tacos: Spoon a portion of the chicken and pineapple mixture onto the center of each warm tortilla. Top with cubed avocado and a sprinkle of fresh cilantro. Serve immediately with lime wedges on the side for squeezing.
You Must Know
- ✓1. **Don't Skip the Caramelization:** Let the chicken sit undisturbed in the pan to develop a deep, flavorful crust. This "fond" is the foundation of the dish's taste.
- ✓2. **Fresh vs. Canned Pineapple:** Fresh pineapple provides a brighter, firmer texture and less syrupy sweetness. If using canned, drain it well and pat it dry with a paper towel to prevent steaming in the pan.
- ✓3. **Chipotle Control:** Chipotle paste varies in heat. Start with 2 tbsp for a smoky, moderate kick. Add an extra 1/2 tbsp if you love intense heat, or reduce to 1 tbsp for a milder flavor.
Chef's Notes
1. Don't Skip the Caramelization: Let the chicken sit undisturbed in the pan to develop a deep, flavorful crust. This "fond" is the foundation of the dish's taste.
2. Fresh vs. Canned Pineapple: Fresh pineapple provides a brighter, firmer texture and less syrupy sweetness. If using canned, drain it well and pat it dry with a paper towel to prevent steaming in the pan.
3. Chipotle Control: Chipotle paste varies in heat. Start with 2 tbsp for a smoky, moderate kick. Add an extra 1/2 tbsp if you love intense heat, or reduce to 1 tbsp for a milder flavor.
Serving Suggestions
Serve these tacos as a standalone lunch with extra lime wedges. For a heartier meal, pair with a simple black bean salad, grilled corn (elote), or a bed of cilantro-lime cauliflower rice. A crisp, cold Mexican lager or agua fresca makes a perfect drink pairing.
Nutritional Info (Per Serving)
420
Calories
28g
Protein
32g
Carbs
18g
Fat
Tags
Lily
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More Dinner Recipes
One Pan Chicken and Pineapple Tacos
These vibrant tacos combine smoky chipotle-marinated chicken with sweet, caramelized pineapple for a perfect sweet-and-smoky lunch. Served on warm tortillas with creamy avocado and fresh cilantro, the
Ingredients (13)
Instructions
- Marinate the Chicken: In a medium bowl, combine the chicken pieces, chipotle paste, honey, tomato puree, and salt. Stir until the chicken is evenly coated. Let it sit while you prepare the other ingredients.
- Cook the Chicken: Heat 1 tablespoon of oil in a large non-stick skillet or frying pan over medium-high heat. Add the marinated chicken in a single layer, ensuring not to overcrowd the pan. Cook for 4-5 minutes without stirring until the underside is deeply caramelized and browned. Stir and cook for another 3-4 minutes until the chicken is cooked through. Transfer the chicken to a clean plate.
- Sauté Aromatics & Pineapple: Reduce the heat to medium. Add the remaining 1 tablespoon of oil to the same pan. Add the minced shallot and cook for 1-2 minutes until softened and fragrant. Add the minced garlic and cook for 30 seconds until fragrant but not browned.
- Combine & Simmer: Add the fresh pineapple chunks to the pan with the shallots and garlic. Cook for 3-4 minutes, stirring occasionally, until the pineapple begins to soften and get light caramelization on the edges. Return the cooked chicken and any accumulated juices to the pan. Stir everything together and let it simmer for 2 minutes so the flavors meld.
- Warm Tortillas: While the chicken simmers, warm the tortillas. For a gas stove, carefully place each tortilla directly over a low flame for 10-15 seconds per side until pliable and lightly toasted. For an electric stove or to save time, wrap the stack of tortillas in a damp paper towel and microwave for 30-45 seconds.
- Assemble Tacos: Spoon a portion of the chicken and pineapple mixture onto the center of each warm tortilla. Top with cubed avocado and a sprinkle of fresh cilantro. Serve immediately with lime wedges on the side for squeezing.
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