Description
A vibrant taco recipe featuring juicy seasoned chicken and caramelized pineapple, topped with fresh vegetables and a creamy lime sauce for a tropical-inspired meal perfect for taco night.
Ingredients
2 boneless skinless chicken breasts (about 450 g / 1 lb), diced
1 ½ cups fresh pineapple chunks (about 250 g)
2 tablespoons olive oil (30 ml)
2 cloves garlic, minced
1 teaspoon ground cumin (5 g)
1 teaspoon smoked paprika (5 g)
½ teaspoon chili powder (2 g)
½ teaspoon salt (3 g)
¼ teaspoon black pepper (1 g)
1 tablespoon lime juice (15 ml)
8 small tortillas (about 15 cm / 6 inches)
1 cup shredded lettuce (50 g)
1 medium tomato, diced (150 g)
1 avocado, sliced (200 g)
¼ cup chopped fresh cilantro (10 g)
½ cup plain Greek yogurt or sour cream (120 g)
1 tablespoon lime juice (15 ml)
Instructions
Cut the chicken breasts into small bite-sized cubes and season with cumin, smoked paprika, chili powder, salt, and black pepper.
Heat 1 tablespoon (15 ml) olive oil in a skillet over medium-high heat and cook the chicken for 5–6 minutes until golden and fully cooked. Remove from the pan.
In the same skillet, add the remaining olive oil and minced garlic. Sauté for 30 seconds.
Add the pineapple chunks and cook for 3–4 minutes until lightly caramelized.
Return the chicken to the skillet, stir together with the pineapple, and cook for another 2–3 minutes. Add lime juice and mix well.
In a bowl, combine Greek yogurt or sour cream with lime juice to make the sauce.
Warm the tortillas in a skillet or microwave.
Fill each tortilla with the pineapple chicken mixture and top with lettuce, diced tomatoes, avocado slices, cilantro, and the creamy lime sauce.
Notes
Use fresh pineapple for the best caramelized flavor and texture.
Grilling the chicken and pineapple instead of sautéing adds a delicious smoky flavor.
For extra crunch, add shredded cabbage or radish slices as toppings.
Leftover filling can be stored in the refrigerator for up to three days and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes