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Sweet and Spicy Pineapple Chicken Tacos

Juicy spiced chicken thighs topped with a vibrant, fresh pineapple salsa served on charred corn tortillas. A perfect balance of sweet, spicy, and savory.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 Servings
Course: Dinner, Lunch
Cuisine: Fusion, Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Spiced Chicken
  • 1.5 lbs boneless skinless chicken thighs cut into small chunks
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 0.5 tsp ground cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp cayenne pepper optional
Pineapple Salsa
  • 2 cups fresh pineapple finely diced
  • 0.5 cup red onion finely diced
  • 0.5 cup fresh cilantro chopped
  • 1 jalapeño seeded and minced
  • 1 lime juiced
Serving
  • 12 corn tortillas warmed
  • 1 lime cut into wedges

Equipment

  • Large skillet or cast iron pan
  • Cutting board
  • Chef's knife
  • Mixing bowl

Method
 

  1. In a small bowl, combine chili powder, paprika, cumin, garlic powder, salt, and cayenne.
  2. Toss chicken chunks with olive oil and the spice rub until evenly coated.
  3. In a medium bowl, mix diced pineapple, red onion, jalapeño, cilantro, and lime juice. Season with salt to taste.
  4. Heat a large skillet over medium-high heat. Add chicken in a single layer.
  5. Cook chicken for 4-5 minutes, stirring occasionally, until browned and cooked through (165°F).
  6. Warm tortillas in a dry skillet or over an open gas flame until charred and pliable.
  7. Assemble tacos by placing chicken on tortillas and topping generously with pineapple salsa. Serve with lime wedges.

Notes

For best results, use fresh pineapple rather than canned. The acidity and texture are much better.