Description
An elegant weeknight meal featuring juicy chicken and caramelized pineapple in a single skillet, delivering bright tropical flavors.
Ingredients
Scale
- 1.5 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 8 small corn or flour tortillas, warmed
- 2 cups fresh pineapple, cut into 1/2-inch chunks
- 1 small red onion, thinly sliced
- 1 red bell pepper, sliced into thin strips
- 2 cloves garlic, finely minced
- 1 tbsp soy sauce (or tamari)
- 2 tbsp honey or agave
- 1 tbsp rice vinegar or lime juice
- 1/2 tsp smoked paprika
- 1/4–1/2 tsp crushed red pepper (adjust for heat)
- 2 tbsp neutral oil (grapeseed or vegetable)
- Salt and freshly ground black pepper to taste
- 1/4 cup cilantro, finely chopped
- 1/4 cup crumbled Cotija or feta (optional)
- 1/4 cup thinly sliced red onion, soaked briefly in cold water
- Lime wedges for squeezing
Instructions
- Season the chicken pieces with salt, pepper, and smoked paprika. Let rest for 10 minutes.
- Heat a large skillet over medium-high heat. Add 1 tablespoon oil; when shimmering, add the chicken in a single layer. Sear until golden brown on two sides, about 4–5 minutes total.
- Remove chicken to a plate – it will finish cooking in the sauce.
- Reduce heat to medium; add remaining oil. Add the red onion and bell pepper. Sauté until softened, about 4 minutes.
- Stir in garlic and pineapple chunks. Cook until pineapple edges caramelize, roughly 3–4 minutes.
- Return the chicken to the pan. Add soy sauce, honey, and rice vinegar (or lime). Stir to combine.
- Simmer for 2–3 minutes until sauce thickens to a glossy coating.
- Taste and adjust seasoning with salt, pepper, and crushed red pepper.
- Warm tortillas and assemble tacos with the chicken-pineapple mixture, cilantro, red onion, and cheese. Finish with lime juice.
- Serve immediately for best texture.
Notes
Pat chicken dry before seasoning. Cut pineapple uniformly for even caramelization. Use fresh lime juice for brightness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg