Ingredients
Equipment
Method
- In a medium bowl, toss the bite-sized chicken pieces with olive oil, chili powder, cumin, salt, and black pepper. Ensure each piece is evenly coated with the seasonings.1 lb boneless, skinless chicken breasts or thighs, 1 tablespoon olive oil, 1/2 teaspoon chili powder, 1/4 teaspoon cumin, salt and black pepper
- Heat a large skillet over medium-high heat. Add the seasoned chicken to the hot skillet in a single layer. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.1 lb boneless, skinless chicken breasts or thighs
- Push the chicken to one side of the skillet. Add the minced garlic and finely chopped red onion to the empty side. Sauté the garlic and onion for about 1-2 minutes until fragrant and slightly softened. Then, add the diced pineapple to the skillet.2 cloves garlic, 1/4 cup finely chopped red onion, 1/2 cup diced fresh pineapple
- Stir the chicken, garlic, onion, and pineapple together. Cook for another 2-3 minutes, allowing the flavors to meld and the pineapple to slightly caramelize, releasing its sweet juices. Taste and adjust seasonings if needed.1 lb boneless, skinless chicken breasts or thighs, 2 cloves garlic, 1/4 cup finely chopped red onion, 1/2 cup diced fresh pineapple, salt and black pepper
- While the chicken mixture is simmering, warm your tortillas according to package instructions. You can heat them in a dry skillet, in the microwave wrapped in a damp paper towel, or briefly over an open flame on a gas stove for a little char.8-10 small corn or flour tortillas
- Spoon the Pineapple Chicken mixture generously into the warmed tortillas.8-10 small corn or flour tortillas
- Garnish your Pineapple Chicken Tacos with your favorite toppings. Chopped cilantro, crumbled cotija cheese, creamy avocado, a squeeze of fresh lime juice, or a dollop of salsa all complement this dish beautifully.chopped cilantro, crumbled cotija cheese, diced avocado, lime wedges, salsa
Notes
Allow the cooked Pineapple Chicken taco filling to cool completely before storing. Transfer the cooled filling to an airtight container. It will stay fresh in the refrigerator for up to 3 days. Store tortillas separately in a sealed bag or container.
For longer storage, the chicken filling can be frozen. Ensure it's completely cooled, then place it in a freezer-safe airtight container or a heavy-duty freezer bag. The filling can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
To reheat the chicken filling, use a skillet over medium heat, stirring occasionally, until heated through. You can also microwave it. For a fresh flavor, add a splash of water or chicken broth to the filling before reheating if it seems dry. Reheat tortillas just before serving to ensure they are warm and pliable.
For longer storage, the chicken filling can be frozen. Ensure it's completely cooled, then place it in a freezer-safe airtight container or a heavy-duty freezer bag. The filling can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
To reheat the chicken filling, use a skillet over medium heat, stirring occasionally, until heated through. You can also microwave it. For a fresh flavor, add a splash of water or chicken broth to the filling before reheating if it seems dry. Reheat tortillas just before serving to ensure they are warm and pliable.
