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One Pan Chicken And Pineapple Tacos

One pan chicken and pineapple tacos with caramelized char: diced chicken browns in cumin and chili, then sweet pineapple gets edges charred in the same skillet. Warm tortillas make an easy 30-minute taco dinner with golden-brown pockets of flavor.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Chicken and pineapple taco filling
  • 1.5 lb chicken breast Dice evenly so it browns in the same timing.
  • 1 cup pineapple Dice for quick caramelizing; pat dry if very juicy.
  • 1 tbsp olive oil Helps brown the chicken at high heat.
  • 1 tsp cumin Toasted quickly with the chicken.
  • 1 tsp chili powder Adds warmth and color to the filling.
  • 8 small tortillas Warm just until pliable.
  • 2 tbsp cilantro Chopped for bright topping.
  • 1 lime Cut into wedges for squeezing over tacos.

Equipment

  • 1 cast iron skillet

Method
 

Cook the chicken and pineapple
  1. Heat olive oil in a large skillet over high heat until shimmering.
  2. Add chicken breast, cumin, and chili powder, cooking 6–7 minutes until browned and caramelized in spots.
  3. Add pineapple and cook 3–4 more minutes until charred at the edges.
  4. Warm small tortillas in the skillet until soft and pliable, about 30–60 seconds per side if needed.
Assemble the tacos
  1. Fill tortillas with the chicken and pineapple mixture, keeping the charred bits on top.
  2. Top with chopped cilantro and squeeze lime wedges over the tacos to finish.

Notes

For the best char, let the chicken and pineapple sit undisturbed during their cook intervals before stirring. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a skillet over medium until hot. Freezing is not recommended for best texture. For a lower-fat option, use chicken breast and swap olive oil for 1 tsp if desired, noting browning may be less intense.