One Pan Chicken and Pineapple Tacos
A quick and easy recipe that combines savory chicken with sweet pineapple, all cooked in one pan for minimal cleanup.
Ingredients
For the Chicken and Pineapple
- 2 pieces boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- to taste Salt and pepper
- 1 cup fresh pineapple, diced
For Assembly
- 8 pieces small corn or flour tortillas
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
Preparation
- Start by gathering all your ingredients. Dice the pineapple and set it aside. Then, slice the chicken breasts if you prefer smaller pieces for marinating, or leave them whole for a more traditional look.
- In a bowl, marinate the chicken with olive oil, cumin, chili powder, salt, and pepper. Ensure each piece is well-coated for the best flavor. Let it sit for at least 15 minutes.
Cooking
- Heat a large pan over medium heat.
- Add the marinated chicken to the pan and cook for about 6-7 minutes on each side until golden brown and reaching an internal temperature of 165°F.
- After the chicken has cooked through, add the diced pineapple to the pan and cook for an additional 3-4 minutes.
- Remove the chicken and pineapple from heat, let the chicken rest for a moment, then slice it into bite-sized pieces.
- In the same pan, warm the tortillas for about 30 seconds on each side.
Assembly
- Fill each tortilla with sliced chicken and caramelized pineapple. Garnish with fresh cilantro and serve with lime wedges.
Notes
For extra flavor, consider adding a splash of lime juice or jalapeños for a spicy kick. Store leftovers separately to maintain freshness.