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These Pineapple Chicken Tacos bring a lively tropical vibe to your dinner. Tender marinated chicken paired with sweet pineapple wrapped in soft tortillas makes a tasty mix of sweet and savory that's both refreshing and filling.
The first time I whipped these up on a bright weekend, the pineapple's fresh zing totally won over my family. Now they’re always a hit whenever it's taco time.
What You Need
- 8 small tortillas flour or corn soft and sturdy ones work best for folding
- 1 tbsp chili powder adds a warm mild kick to the chicken marinade
- 1 tsp each cumin and paprika cumin brings smokiness while paprika gives color and subtle sweetness, smoked paprika’s great for deeper taste
- 1 lb boneless skinless chicken thighs stay juicy and tender when cooked
- 1 cup fresh pineapple cubes delivers juicy sweetness and texture
- 1 tbsp lime juice brightens flavors and helps keep the chicken tender
- 1 sliced jalapeño optional adds spicy freshness, adjust for your heat level
- ¼ cup chopped fresh cilantro herbal and fresh finish for the tacos
- ¼ cup diced red onion crunchy and sharp bite
- 1 sliced avocado optional creamy contrast to spicy and sweet
How To Make It
- Set the Chicken Marinade
- Mix together lime juice, paprika, cumin, and chili powder in a bowl. Coat the chicken pieces well and pop them in the fridge for at least 4 hours or overnight. The lime helps tenderize the meat while soaking in all those flavors.
- Prepping Pineapple
- Chop pineapple into small chunks. For an extra zing, toss with some lime juice and your favorite spices. This makes the pineapple even more vibrant tasting.
- Cook the Chicken
- Grill chicken over medium heat about 6 to 8 minutes on each side until done and slightly charred. No grill? Oven bake at 400°F for around 20 minutes. Let the chicken rest before slicing or shredding so it stays juicy.
- Heat the Tortillas
- Warm tortillas quickly in a dry pan or on the grill until lightly charred but still soft enough to fold without breaking.
- Build Your Tacos
- Start with warm tortillas, add avocado slices if using, then the grilled chicken. Top with pineapple cubes, red onion, jalapeño slices if you want, and finish with chopped cilantro. A squeeze of lime juice on top brightens everything.
- Dig In
- Best served while chicken is warm and tortillas soft. The mix of spicy chicken, fresh pineapple, and creamy avocado shines in each bite.
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I really love how the pineapple makes the grilled chicken pop with a juicy sweet twist. Once, by mistake I threw on extra jalapeños and it led to a funny milk-chugging moment but also made us appreciate how important the flavor balance is.
Keeping Leftovers
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A Bit of History
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Common Recipe Questions
- → What's the best way to marinate the chicken?
Combine chili powder, cumin, paprika, and lime juice. Coat the chicken completely and let it sit for at least 4 hours or ideally overnight for richer taste.
- → Can I swap chicken for other proteins?
Absolutely, grilled portobello mushrooms or tofu soaked in the same spices make great plant-based options and soak up the flavors well.
- → What tortillas work best here?
Small corn or flour tortillas both do the job. Heat them up or toss them on the grill for a bit of char and softness.
- → How do I make this spicier?
Throw in extra jalapeño slices or add your favorite spicy sauce to kick up the heat.
- → How should I store and reheat leftovers?
Keep leftovers in sealed containers and use a skillet to warm them gently so they don’t get soggy.
- → Do I need to marinate the pineapple?
Fresh pineapple chunks can be used right away or soaked briefly in lime juice and spices for a little extra punch.