Spicy Chicken-Pineapple Tacos

So, we like tacos. A lot. We love to try out new and/or exciting taco recipes. My wife pulled this one out of a Southern Living magazine. You may be familiar with Southern Living magazines or cookbooks. You know, those are the ones that never, ever, ever disappoint.

Good news. This recipe doesn’t disappoint. I love pineapple and chicken and spicy, and this recipe just so happens to incorporate the three in a way that makes eating a supreme delight.

Spicy Chicken-Pineapple Tacos

Spicy Chicken-Pineapple Tacos


  • 1 lb. skinned and boned chicken thighs, chopped
  • 1 (8-oz.) can pineapple tidbits in juice, undrained
  • 1 medium onion, chopped
  • ¼ cup chopped fresh cilantro
  • 1 Tbs chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp black pepper
  • 1 tsp chopped garlic (2 cloves)
  • ¾ tsp salt
  • 1 Tbs canola oil
  • 6 soft taco-size corn or flour tortillas, warmed
  • Toppings: chopped radishes, fresh cilantro leaves, crumbled queso fresco, chopped onions, chopped jalapeno


Combine chicken and next 9 ingredients in a large zip-top plastic freezer bag. Seal and chill 4 to 24 hours.

Cook chicken mixture in hot oil in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until chicken is done. Serve mixture with warm tortillas and desired toppings.

Notes: We didn’t have queso fresco, so we used crumbled feta cheese instead.

From Southern Living


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