Whether you’re hosting a backyard taco night or need a fuss-free meal after work, this one pan wonder delivers maximum flavor with minimal cleanup. Just a skillet, a few pantry spices, and a sweet tropical twist, and you’re ready to serve a meal that feels like summer any time of year.

Why You’ll Love This One Pan Chicken and Pineapple Tacos Recipe

Ready in under 30 minutes
Minimal cleanup: only one pan needed
Sweet and savory combo that wins over picky eaters
Customizable with your favorite toppings
A perfect way to use up leftover pineapple

Can I Use Fresh or Canned Pineapple?

Fresh pineapple adds a charred, juicy texture that enhances the caramelized flavor, but canned pineapple chunks (drained well) work in a pinch. If you’re short on time or fresh pineapple is out of season, canned is totally acceptable—just look for pineapple in juice, not syrup.

Ingredients for the One Pan Chicken and Pineapple Tacos

Chicken Thighs or Breasts: The base of the tacos; juicy and quick-cooking.

Pineapple Chunks: Adds sweetness and slight acidity that balances the spices.

Taco Seasoning: A mix of chili powder, cumin, garlic powder, and smoked paprika for bold, warm flavor.

Olive Oil: Helps brown the chicken and adds richness.

Corn or Flour Tortillas: The vessel for all the flavor; choose soft taco-sized.

Cilantro: Adds a refreshing herbal finish.

Lime Juice: Brings brightness and cuts through the richness.

Red Onion: Sharp bite and crunch in the toppings.

Jalapeño or Red Chili (optional): For a kick of heat if desired.

Salt and Pepper: Enhances every layer of flavor.

How To Make the One Pan Chicken and Pineapple Tacos

Step 1: Marinate and Season the Chicken

In a bowl, toss the chicken with taco seasoning, salt, pepper, and a drizzle of olive oil. Let it marinate while you prep the pineapple and toppings.

Step 2: Sear the Chicken

Heat a large skillet over medium-high heat. Add a tablespoon of olive oil and cook the chicken for 5-7 minutes per side, or until golden and cooked through. Remove and slice thinly.

Step 3: Caramelize the Pineapple

In the same skillet, add pineapple chunks. Sear for 4-5 minutes until golden brown and caramelized. Don’t stir too much—let the edges get those sweet, smoky bits.

Step 4: Assemble the Tacos

Warm the tortillas in a dry skillet or microwave. Fill each tortilla with sliced chicken, caramelized pineapple, chopped red onion, jalapeño (if using), and a generous handful of cilantro. Squeeze fresh lime juice over the top.

Step 5: Serve

Serve immediately while warm. You can add extra toppings like avocado, hot sauce, or crema if desired.

How to Serve These Chicken and Pineapple Tacos

These tacos feed 4 people comfortably, with about 3 tacos per person if using small tortillas. Pair them with a simple cilantro-lime rice, grilled street corn, or a crunchy slaw to round out the meal.

How to Store These Tacos

To store leftovers, keep the chicken and pineapple in an airtight container in the fridge for up to 3 days. Store tortillas separately to avoid sogginess. Reheat the chicken and pineapple in a skillet over medium heat or microwave in short bursts. Avoid reheating with the toppings—add fresh cilantro and lime just before serving.

For longer storage, you can freeze the cooked chicken and pineapple mix for up to 2 months.

Frequently Asked Questions

1. Can I use rotisserie chicken instead?
Yes! Just season the shredded chicken and add it to the pan when you’re caramelizing the pineapple.

2. What toppings go best with these tacos?
Avocado slices, sour cream, pickled onions, or even a drizzle of chipotle mayo work great.

3. Can I make this recipe spicy?
Absolutely. Add chopped jalapeños or a pinch of cayenne to the taco seasoning.

4. Can I grill the chicken instead of pan-searing?
Yes. Grilled chicken adds another smoky layer and works perfectly in this recipe.

5. Are these tacos gluten-free?
Use corn tortillas and check your taco seasoning to ensure it’s gluten-free.

Want More Chicken Dinner Ideas?

If you love these One Pan Chicken and Pineapple Tacos, you might also love:

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One Pan Chicken and Pineapple Tacos

Author: Livia Scott
Total Time: 25 minutes
Yield: 12 tacos

Print Recipe

Description

These One Pan Chicken and Pineapple Tacos are everything you want in a quick dinner: bright, juicy, and bursting with smoky-sweet flavor. The caramelized pineapple chunks balance perfectly with the spice-rubbed chicken, all nestled in warm tortillas and topped with a zingy cilantro-lime finish. Whether you’re craving easy dinner ideas or need a food idea for taco night, this easy recipe brings together tropical flair and savory heat in just one pan—making cleanup a breeze. Perfect for healthy snacks or quick weeknight dinners, it’s a go-to in any season.

Instructions

1. In a bowl, combine chicken with taco seasoning, salt, pepper, and 1 tablespoon olive oil. Let marinate while prepping toppings.

2. Heat a large skillet over medium-high. Add 1 tablespoon olive oil. Cook chicken 5-7 minutes per side until golden and cooked through. Remove and slice.

3. In the same skillet, add pineapple chunks. Cook 4-5 minutes, letting them caramelize. Avoid stirring too often.

4. Warm tortillas in a skillet or microwave.

5. Assemble tacos: layer sliced chicken, caramelized pineapple, red onion, cilantro, jalapeño, and a squeeze of lime juice.

6. Serve immediately with optional toppings like avocado or crema.

Notes

Use fresh pineapple for best caramelization.

Don’t overcrowd the skillet to ensure proper browning.

For meal prep, keep toppings and tortillas separate until serving.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner
Method: One Pan
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 3 tacos
Calories: 320
Sugar: 7g
Sodium: 520mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 22g
Cholesterol: 55mg

Keywords: one pan tacos, chicken tacos, pineapple tacos, tropical dinner, taco night