Description
These sweet and savory chicken and pineapple tacos come together on a single pan, making cleanup a breeze! Juicy chicken, caramelized pineapple, and colorful veggies are roasted to perfection, then tucked into warm tortillas for a tropical-inspired taco night.
Ingredients
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1 lb boneless, skinless chicken breast or thighs, cut into strips
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1 ½ cups pineapple chunks (fresh or canned, drained)
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1 red bell pepper, sliced
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1 yellow bell pepper, sliced
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½ red onion, sliced
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2 tbsp olive oil
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1 tsp chili powder
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1 tsp cumin
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½ tsp paprika
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Salt and pepper, to taste
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8 small flour or corn tortillas
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Optional toppings: cilantro, lime wedges, avocado, sour cream
Instructions
1️⃣ Preheat oven: Set oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
2️⃣ Prep ingredients: In a large bowl, combine chicken, pineapple, peppers, and onion. Drizzle with olive oil and sprinkle with chili powder, cumin, paprika, salt, and pepper. Toss to coat.
3️⃣ Roast: Spread mixture evenly on the prepared baking sheet. Roast for 20–25 minutes, flipping halfway through, until the chicken is cooked and veggies are tender with slight char.
4️⃣ Warm tortillas: While the chicken mixture roasts, warm tortillas in a skillet or directly over a flame for a few seconds on each side.
5️⃣ Assemble tacos: Fill tortillas with roasted chicken-pineapple mixture. Top with cilantro, avocado, or a squeeze of lime if desired.
Notes
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Add jalapeño slices before roasting for heat.
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Use taco seasoning instead of individual spices for convenience.
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Leftovers are great over rice or in a burrito bowl.
- Prep Time: 10 min
- Cook Time: 25 min