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Spicy Chicken-Pineapple Tacos

Spicy Chicken-Pineapple Tacos

Southern Living JUNE 2009

  • Yield: Makes 6 tacos
  • Cook time:10 Minutes
  • Prep time:15 Minutes
  • Chill:4 Hours


  • 1 pound skinned and boned chicken thighs, chopped
  • 1 (8-oz.) can pineapple tidbits in juice, drained
  • 1 medium onion, chopped
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon Mexican-style chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon pepper
  • 1 teaspoon chopped garlic
  • 3/4 teaspoon salt
  • 1 tablespoon canola oil
  • 6 (8-inch) soft taco-size corn or flour tortillas, warmed
  • Toppings: chopped radishes, fresh cilantro leaves, crumbled queso fresco, chopped onions, chopped jalapeño


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

2. 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.

Note: For testing purposes only, we used McCormick Gourmet Collection Mexican-Style Chili Powder.

Note: Nutritional analysis is per taco with flour tortilla and 1/2 cup chicken mixture (not including toppings).

Nutritional Information

Amount per serving
  • Calories: 230
  • Fat: 10.4g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 1g
  • Protein: 15.5g
  • Carbohydrate: 17.7g
  • Fiber: 0.8g
  • Cholesterol: 50mg
  • Iron: 1.8mg
  • Sodium: 564mg
  • Calcium: 62mg

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Spicy Chicken-Pineapple Tacos recipe