Description
A tropical twist on classic tacos with juicy chicken, sweet caramelized pineapple, and smoky spices. Easy one-skillet cooking guarantees maximum flavor and minimal cleanup, perfect for summer nights or busy weeknights.
Ingredients
2 boneless, skinless chicken breasts (cut into strips)
1 cup fresh pineapple chunks
1 tsp ground cumin
1 tsp paprika
1 tsp chili powder
1 tbsp olive oil
6 warm corn or flour tortillas
¼ cup diced avocado
¼ cup fresh cilantro (chopped)
¼ cup finely diced onion
1 lime (juiced)
salt and black pepper to taste
Instructions
Preheat skillet over medium-high heat, add olive oil
Season chicken strips with cumin, paprika, chili powder, salt, and pepper
Sear chicken in the skillet for 5-6 minutes per side until golden
Add pineapple and onion to the skillet; sauté 3-4 minutes until caramelized
Reduce heat to medium, add lime juice and cook 2 more minutes to meld flavors
Warm tortillas, then top with chicken-pineapple mixture, avocado, and cilantro
Notes
Use freshly squeezed lime juice for brightness
Substitute corn tortillas for a lighter option
Add diced jalapeño for extra heat
Store leftovers in an airtight container for up to 3 days
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 12g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 65mg