Description
Enjoy a tropical take on tacos with succulent chicken, caramelized pineapple, zesty lime, and creamy avocado, all cooked in one pan for maximum flavor and minimal cleanup.
Ingredients
1 pound boneless, skinless chicken breasts, diced
1 cup fresh pineapple chunks (canned is fine, drained)
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
Salt and pepper to taste
4–6 warm tortillas (corn or flour)
Juice of 1 lime
1/4 cup chopped fresh cilantro
1 avocado, sliced
Optional toppings: diced red onion, sliced jalapeño, Greek yogurt or sour cream (optional)
Optional: 2 tablespoons honey or agave nectar (for extra glaze)
Instructions
Heat olive oil in a large skillet over medium heat. Add diced chicken and season with cumin, paprika, chili powder, salt, and pepper. Sauté for 5-7 minutes until chicken is browned and mostly cooked through.
Add pineapple chunks to the skillet. Cook for another 3-4 minutes, stirring occasionally, until pineapple starts to caramelize and chicken is fully cooked. If using, drizzle honey or agave nectar to enhance the glaze.
Warm tortillas in a separate pan or microwave.
Top tortillas with a mix of the chicken-pineapple mixture, a squeeze of lime juice, chopped cilantro, and avocado slices.
Serve immediately with optional toppings like red onion, jalapeño, or a dollop of Greek yogurt or sour cream.
Notes
For extra smokiness, preheat your skillet in a hot oven before adding the chicken.
For a vegetarian twist, substitute chicken with tofu or jackfruit and follow the same steps.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat on the stovetop before serving.
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 10g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg