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Pioneer Woman Pineapple Chicken Tacos

Pioneer Woman Pineapple Chicken Tacos - recipe card
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These tacos feature juicy, seasoned chicken balanced with sweet, caramelized pineapple, all wrapped in warm corn tortillas with a zesty, crunchy slaw. The combination of savory, sweet, and tangy flavors, along with fresh herbs and creamy avocado, creates a vibrant, satisfying meal that’s perfect for a weeknight dinner.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts (about 2 medium), cut into 1-inch pieces
  • 1 tsp kosher salt, divided
  • 1/2 tsp black pepper
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp cayenne pepper (optional, for heat)
  • 2 tbsp olive oil, divided
  • 2 cups fresh pineapple chunks (about 1/2 pineapple), cut into 1/2-inch pieces
  • 1/2 medium red onion, thinly sliced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1 lime, juiced (about 1 tbsp juice)
  • 1/4 cup chopped fresh cilantro, plus more for garnish
  • 8 (6-inch) corn tortillas
  • 1 cup shredded red cabbage (or green cabbage)
  • 1/4 cup sour cream (or plain Greek yogurt for lighter option)
  • 1 ripe avocado, sliced, for serving
  • Lime wedges, for serving

Instructions

  1. In a medium bowl, combine the chicken pieces with 1/2 teaspoon of the salt, black pepper, chili powder, cumin, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using). Toss to coat the chicken evenly. Let it sit at room temperature while you prepare the pineapple and vegetables.
  2. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat until the oil shimmers. Add the pineapple chunks in a single layer and cook without stirring too often, for 3-4 minutes per side, until golden brown and caramelized. Use a metal spatula to flip them. Remove the pineapple to a plate and set aside. This caramelization brings out the pineapple’s natural sweetness, which will balance the savory chicken.
  3. While the pineapple cooks, in a small bowl, whisk together the sour cream and 2 teaspoons of the lime juice to make a crema. Set aside.
  4. In a separate bowl, toss the shredded cabbage with the remaining 1 teaspoon of lime juice and a pinch of salt. Set aside to lightly pickle.
  5. Add the remaining 1 tablespoon of olive oil to the same skillet and reduce the heat to medium. Add the chicken pieces in a single layer (work in batches if needed to avoid overcrowding). Cook for 5-6 minutes, turning occasionally, until the chicken is golden on all sides and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Use an instant-read thermometer to check.
  6. Once the chicken is cooked, add the red onion slices and minced garlic to the skillet. Cook for 1-2 minutes, stirring frequently, until the onion is slightly softened and the garlic is fragrant, about 2 minutes. Do not let the garlic burn.
  7. Add the caramelized pineapple back to the skillet with the chicken. Stir to combine, then add the remaining 1/2 teaspoon salt and the chopped cilantro. Cook for another minute, just until everything is heated through. Taste and adjust seasoning, adding more salt or lime juice if needed.
  8. Warm the corn tortillas in a dry skillet over medium-low heat for 15-30 seconds per side, or until they are soft and pliable. Alternatively, wrap them in a damp paper towel and microwave in 30-second intervals until warm. Keep them warm by wrapping in a clean kitchen towel.
  9. To assemble the tacos, place a spoonful of the sliced cabbage slaw down the center of each tortilla, then top with a generous portion of the pineapple chicken mixture.
  10. Finish each taco with a drizzle of the lime crema, a few slices of avocado, and a sprinkle of extra cilantro. Serve immediately with lime wedges on the side for squeezing over the top. Enjoy!

Notes

Storage: Store leftover pineapple chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. The crema can also be stored in the fridge for up to 3 days. Freezing: The cooked pineapple chicken can be frozen in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat: Reheat the chicken-pineapple mixture in a skillet over medium heat, stirring occasionally, until hot and sizzling, about 3-4 minutes. You can also microwave in 1-minute increments, stirring between each. Warm tortillas fresh before serving.

Nutrition

Keywords: pineapple chicken tacos, pineapple tacos, chicken tacos, fusion tacos, sweet and savory tacos, weeknight dinner, summer dinner, easy taco recipe, chicken and pineapple, tropical tacos

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