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Pineapple Chicken Tacos

Updated: May 31, 2023

Servings: 3

Prep time: 15 min Cooking time: 15 min


  • 1 1/4 lbs. Chicken Thighs (boneless, skinless)

  • 1 cup Pineapple (chopped)

  • 1 Jalapeno Pepper (diced)

  • 1/2 Yellow Onion (medium, diced)

  • 2 tbsps. Taco Seasoning (divided)

  • 1/3 cup Water

  • 1 Avocado (medium, sliced)

  • 6 Corn Tortilla (small, warmed)

  • 3 tbsps. Cilantro

  • 1 Lime (juiced)

  • 2 Tbsp Avocado Oil


  1. Add the avocado oil to a large skillet set over medium-high heat. Add the chicken, season with half the taco seasoning and cook, turning halfway through, 2 to 3 minutes.

  2. Add the pineapple, jalapeño, onion, remaining taco seasoning, and water to the skillet. Bring to a simmer and cook for 5 to 7 minutes, or until the chicken is cooked to 165 degrees F.

  3. Turn the heat to medium. Remove the chicken to a cutting board and shred with two forks.

  4. Add the shredded chicken back to the pan and continue to reduce the remaining juices for another 1-2 minutes.

  5. Divide chicken and avocado between tortillas. Top with cilantro, lime juice, and any remaining pan juices. Enjoy!



  • Leftovers: Refrigerate the chicken mixture in an airtight container for up to three days. Assemble before serving.

  • Serving Size: One serving is equal to two tacos.

Pineapple Chicken Tacos_RENEW
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