One Pan Chicken Tacos with Pineapple Salsa

An easy weeknight meal, these one pan chicken tacos with pineapple salsa are easy to whip up and totally satisfying. Use any leftovers on top of a salad for lunch the next day!

one pan chicken tacos with pineapple salsa in a bowl, with lime and cilantro around

There are days you literally can’t even. And I’m finding myself face to face with more of them. We are all trying to find our new normal, head into spring with a new bounce in our step, but going through the day to day chaos, trying to keep our collective heads above water! And frankly, somedays the last thing I want to plan is dinner. Despite all my best list making abilities, meal planning is just not my forte. So I’m counting on tried and true recipes I can make on repeat that are always a hit. And the fewer dishes – THE BETTER! These chicken tacos are made in one skillet, and served with a pineapple salsa that is easy and refreshing.

What You’ll Need for One Pan Chicken Tacos Recipe

For the Chicken Taco Recipe

  • Chipotle Paste
  • Cumin
  • Chili Powder
  • Garlic Powder
  • 1 1/2 – 2 pounds Chicken Breasts, cut into thin strips
  • 2 Yellow Onions, thinly sliced. Mince a few of the strips of onion to get 1/4 cup for the salsa.
  • 1/2 cup Cilantro, finely chopped
  • 2 Limes
  • 2 Anaheim or Bell Peppers – Use whatever you want for the right amount of heat
  • 12 Flour Tortillas
  • 1/3 cup Sour Cream

For the Pineapple Salsa Recipe

  • Pineapple
  • Lime Juice
  • Cilantro
  • Onion, minced

How to Make One Pan Chicken Tacos

Dice Pineapple – Put the diced pineapple into a bowl. Save the juice for the chicken marinade.

Marinate Chicken – Pat dry the chicken breasts, and slice thinly. Place them in a large bowl, toss together with the chipotle paste and southwest spice. Season well with salt. Pour pineapple juice into the bowl over the chicken to marinade. Toss to coat the chicken. Set it aside.

Slice Peppers and Onions – Peel and then thinly slice the onions. Core the peppers, and thinly slice into strips.

Cook the Peppers and Onions – Heat a 12″ cast iron skillet (or other skillet of choice) over medium high heat. Add a large drizzle of oil to the pan. When the oil is hot, add in the peppers and onions, stirring occassionally until browned and slightly softened. Season them with salt and pepper. About 5-6 minutes.

Cook the chicken – Add the chicken to the pan, along with any marinade in the bowl. Cook until chicken is done, another 6-7 minutes. Season to taste.

Make the Pineapple Salsa – Combine the pineapple, minced onion, zest of 1 lime, juice from half of a lime, and 1/4 cup of cilantro. Season with salt. Stir to combine and serve.

Top tortillas with chicken and peppers. Top with sour cream, pineapple salsa, and cilantro.

More Mexican Inspired Recipes

Homemade Taco Seasoning

Grilled Salmon Soft Tacos

Pineapple Black Bean Salsa

Smokey Roasted Salsa

Print

One Pan Chicken Tacos with Pineapple Salsa

  • Author: Megan
  • Prep Time: 10 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 40 Minutes
  • Yield: 4 Servings 1x
  • Category: Cast Iron
  • Method: Stove Top
  • Cuisine: Mexican

Ingredients

Scale

One Pan Chicken Tacos

  • 1 1/22 pounds Chicken Breasts, sliced thinly
  • 2 tsp Cumin
  • 2 tsp Chili Powder
  • 2 tsp Garlic Powder
  • 23 Tbsp Chipotle Paste, use more or less depending on preference
  • 2 Onions, sliced thinly
  • 1/2 cup Cilantro, minced
  • 2 Limes
  • 2 Anaheim, or Green Bell Peppers – depending on heat preference
  • 12 Flour Tortillas
  • 1/3 cup Sour Cream, for topping

Pineapple Salsa

  • 1/2 pound Fresh Pineapple, chopped
  • Juice of 1/2 Lime
  • Zest from 1 Lime
  • 1/4 cup Minced Onion – use some from tacos

Instructions

  1. Dice Pineapple – Put the diced pineapple into a bowl. Save the juice for the chicken marinade.
  2. Marinate Chicken – Pat dry the chicken breasts, and slice thinly. Place them in a large bowl, toss together with the chipotle paste and southwest spice. Season well with salt. Pour pineapple juice into the bowl over the chicken to marinade. Toss to coat the chicken. Set it aside.
  3. Slice Peppers and Onions – Peel and then thinly slice the onions. Core the peppers, and thinly slice into strips.
  4. Cook the Peppers and Onions – Heat a 12″ cast iron skillet (or other skillet of choice) over medium high heat. Add a large drizzle of oil to the pan. When the oil is hot, add in the peppers and onions, stirring occasionally until browned and slightly softened. Season them with salt and pepper. About 5-6 minutes.
  5. Cook the chicken – Add the chicken to the pan, along with any marinade in the bowl. Cook until chicken is done, another 6-7 minutes. Season to taste.
  6. Make the Pineapple Salsa – Combine the pineapple, minced onion, zest of 1 lime, juice from half of a lime, and 1/4 cup of cilantro. Season with salt. Stir to combine and serve.
  7. Top tortillas with chicken and peppers. Top with sour cream, pineapple salsa, and cilantro.
  8. Serve.

Keywords: chicken taco, chicken, skillet, cast iron, Mexican