If you are craving a vibrant burst of flavors wrapped in a warm tortilla, this Pineapple Chicken Tacos Recipe is exactly what your dinner needs. Juicy chicken breasts slow-cooked with sweet pineapple chunks, smoky chipotle pepper, and a symphony of savory spices come together to create a dish that perfectly balances sweet, spicy, and tangy notes. It’s easy to make, packed with fresh ingredients, and guaranteed to bring a little sunshine to your table, making taco night one of your favorite meals ever.
Ingredients You’ll Need
The magic of this Pineapple Chicken Tacos Recipe comes alive with simple, wholesome ingredients that bring layers of flavor and texture. Each component enhances the dish in its unique way, from the tender chicken providing the perfect protein base to the pineapple adding a juicy sweetness that complements the smoky chipotle pepper and earthy oregano.
- 2 pounds chicken breast: Choose fresh, boneless for juicy, tender meat perfect for shredding.
- 1 yellow onion, diced: Adds a mild sweetness and crunch to balance the flavors.
- 5 cloves garlic, minced: Brings a rich, aromatic depth that infuses the chicken beautifully.
- 1 chipotle pepper with adobo sauce, minced: Offers a smoky heat that livens up the tacos.
- 1 20-ounce can pineapple chunks with 100% juice: The star ingredient giving natural sweetness and moisture.
- ¼ cup water: Helps blend all the flavors while keeping the chicken moist.
- 2 teaspoons taco seasoning: A spice blend that brings warmth and that classic taco flavor everyone loves.
- ½ teaspoon oregano: Adds earthy herbal notes that elevate the dish.
- ½ teaspoon kosher salt: Essential to enhance every flavor in the recipe.
How to Make Pineapple Chicken Tacos Recipe
Step 1: Combine Ingredients in the Pressure Cooker
Start by placing all your ingredients—including the pineapple chunks and their juice—into the bowl of your pressure cooker. Give everything a good mix so the flavors start mingling even before cooking begins. This simple step sets the stage for a great depth of flavor!
Step 2: Pressure Cook the Chicken
Seal your Instant Pot with the lid and make sure the valve is set to seal. Choose the MANUAL or PRESSURE COOK mode, set it for 8 minutes, and hit start. During this time, the chicken will cook to perfection, soaking up the sweet-tangy pineapple juice and smoky chipotle pepper.
Step 3: Quick Release the Pressure
Once cooking time is up, carefully quick release the steam by opening the valve. Be cautious and allow the steam to completely escape before removing the lid—this ensures the chicken stays tender and juicy.
Step 4: Preheat the Broiler
Set your oven to broil on high to prepare for the final step where the shredded chicken will get beautifully crisped and caramelized.
Step 5: Shred the Chicken
Transfer the cooked chicken to a cutting board and use two forks to shred it thoroughly. The shredding allows the juices and flavors to soak into every tender strand for maximum deliciousness.
Step 6: Mix with Pineapple and Vegetables
Using a slotted spoon, scoop out as much of the pineapple, chipotle pepper, onion, and garlic from the cooking liquid as you can. Add these back to the shredded chicken on a baking sheet, mixing everything well and spreading it out evenly for broiling.
Step 7: Broil to Crisp
Place the sheet pan on the middle rack and broil for 5 to 8 minutes. Keep an eye on it as the chicken edges should develop a golden brown crispness that adds wonderful texture to your tacos.
Step 8: Assemble Your Tacos
Serve the Pineapple Chicken Tacos Recipe hot, tucked inside your favorite warm tortillas and topped with fresh garnishes for an unforgettable flavor experience.
How to Serve Pineapple Chicken Tacos Recipe
Garnishes
Enhance your tacos with fresh cilantro for a burst of herbal brightness. Add dollops of sour cream for creaminess that cools the chipotle spice, slices of ripe avocado for buttery richness, and a squeeze of fresh lime juice for that perfect tangy finish.
Side Dishes
Pair these tacos with simple Mexican-style sides like creamy Mexican rice or a fresh corn and black bean salad. A crunchy cabbage slaw tossed with lime and chili powder also complements the sweet and smoky flavors beautifully.
Creative Ways to Present
For a fun twist, serve the shredded chicken and pineapple mixture in crispy taco cups instead of tortillas. Another idea is to pile the filling onto crunchy tostadas, topped with a sprinkle of queso fresco and pickled onions for an extra pop of texture and flavor.
Make Ahead and Storage
Storing Leftovers
Store any leftover pineapple chicken in an airtight container in the refrigerator for up to 3 days. Keeping the shredded chicken separate from tortillas prevents sogginess and maintains freshness when you reheat.
Freezing
This Pineapple Chicken Tacos Recipe freezes beautifully. Place cooled chicken in a freezer-safe bag or container, and freeze for up to 3 months. When ready to use, thaw overnight in the fridge for best results.
Reheating
Reheat leftovers gently in a skillet over medium heat until warmed through. You can add a splash of water to keep the chicken moist or place it under the broiler again briefly to revive that perfect crispy texture.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs offer a bit more fat, which makes the tacos extra juicy and flavorful. Just adjust cooking time slightly if needed, as thighs may cook faster than breasts.
Is there a vegetarian alternative for this Pineapple Chicken Tacos Recipe?
You can swap chicken for hearty vegetables like jackfruit or seasoned tofu to recreate similar textures and flavors, keeping all the delicious pineapple and chipotle goodness intact.
What type of tortillas work best?
Soft corn tortillas are traditional and add a wonderful texture, but flour tortillas work great too. Warm them up to make folding easier and bring out their subtle flavor.
Can I make the recipe without an Instant Pot?
Yes! You can cook everything in a slow cooker or on the stovetop in a covered pan until the chicken is tender—just allow extra time for cooking and shred once the meat is soft.
How spicy are these tacos?
The chipotle pepper adds smoky heat, but it’s not overwhelming. If you prefer mild, use half a pepper or omit it completely and add a dash of smoked paprika instead.
Final Thoughts
If you’re searching for a dish that feels like a celebration of sweet and smoky flavors wrapped in a comforting taco, this Pineapple Chicken Tacos Recipe is a must-try. It’s quick to put together, endlessly satisfying, and perfect for sharing with family and friends. Grab your ingredients, and let your kitchen fill with the irresistible aromas that promise a dinner you’ll want to make again and again.
Print
Pineapple Chicken Tacos Recipe
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican
Description
These Pineapple Chicken Tacos combine tender, juicy chicken breasts cooked with a flavorful blend of chipotle pepper, pineapple chunks, and taco seasonings, then shredded and crisped under the broiler for a deliciously smoky finish. Perfect for a quick and tasty meal, these tacos are ideal for anyone craving a sweet and spicy twist on classic taco night.
Ingredients
Chicken and Seasoning
- 2 pounds chicken breast (approximately 2 large chicken breasts)
- 1 yellow onion, diced
- 5 cloves garlic, minced
- 1 chipotle pepper in adobo sauce, minced
- 2 teaspoons taco seasoning
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
Fruit and Liquids
- 1 (20-ounce) can pineapple chunks with 100% juice
- ¼ cup water
Instructions
- Combine Ingredients: Add all ingredients, including the pineapple chunks and their juice, diced onion, minced garlic, chipotle pepper, taco seasoning, oregano, kosher salt, water, and chicken breasts to the bowl of the pressure cooker. Stir well to incorporate all flavors.
- Pressure Cook Chicken: Secure the Instant Pot lid and ensure the valve is set to seal. Set the Instant Pot to MANUAL or PRESSURE COOK mode for 8 minutes, then start the cooking process.
- Release Pressure: When cooking completes, perform a QUICK RELEASE by carefully turning the steam valve to vent, allowing the steam to fully escape. Remove the lid once it is safe.
- Preheat Broiler: Set your oven to broil on HIGH heat to prepare for crisping the shredded chicken.
- Shred Chicken: Transfer the cooked chicken breasts to a cutting board and use two forks to shred the meat thoroughly.
- Combine With Vegetables: Using a slotted spoon, extract as much pineapple, chipotle pepper, onion, and garlic from the cooking liquid as possible and add it to the shredded chicken on a sheet pan. Mix all components evenly and spread out into a single layer.
- Crisp Under Broiler: Place the sheet pan on the middle rack of the oven and broil for 5 to 8 minutes, or until the chicken begins to brown and crisp at the edges. Keep a close eye to avoid burning.
- Serve: Serve the pineapple chicken warm inside tortillas with your choice of garnishes such as cilantro, sour cream, avocado, or other favorite taco toppings.
Notes
- Use fresh cilantro and ripe avocado slices for the best garnish experience.
- Keep an eye on the chicken under the broiler to prevent burning once it starts to brown.
- If you prefer less heat, reduce the amount of chipotle pepper or omit altogether.
- This recipe can be doubled, but cooking time in the Instant Pot may need to be adjusted accordingly.
- Enjoy with corn or flour tortillas depending on dietary preference.
