Chipotle Chicken Tacos with Pineapple are packed with flavor and perfect for your next taco night. Smoky, sweet and ready in 30 minutes this recipe is great for a weeknight dinner. Easy to make these chipotle chicken tacos are delicious served as is or you can load them up with your favorite toppings.
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Loaded with shredded chicken simmered in a sweet and spicy sauce these tacos bring an authentic taste of Mexico to your taco Tuesday. An easy chipotle salsa comes together using your blender and infuses the chicken with a ton of flavor as they cook together. Serve with warm corn tortillas, a squeeze of fresh lime juice or a drizzle of avocado crema or chipotle crema(and don’t forget to serve with Mexican Green Rice, Cilantro Lime Coleslaw and a Pineapple Coconut Margarita!).
Ingredients
- Orange juice
- Chipotle peppers in adobo
- Dried oregano
- Cinnamon
- Olive oil divided
- Boneless, skinless chicken thighs
- Pineapple
- Onion
- Garlic
- Kosher salt
- Corn tortillas
Cooking Tips
- Feel free to substitute chicken breasts in place of the chicken thighs
- For the pineapple you can use either fresh pineapple or canned pineapple rings or chunks
- While I recommend shredding the chicken once cooked you can also cut the chicken into slices if you like
- I prefer corn tortillas however you can certainly use flour tortillas if that’s what you have on hand
- You can also use this chipotle chicken to make delicious and hearty burito bowls with rice, black beans and guacamole.
How to Make Chipotle Chicken Tacos with Pineapple
This taco recipe starts with making an easy but increadibly flavorful salsa with your blender doing all of the work.Add the orange juice, chipotle peppers, oregano and cinnamon to a blender. Puree the salsa until smooth and set aside.
Heat the olive oil in a large skillet over medium heat. Add the chicken thighs and cook for 7 minutes on each side or until golden. Transfer the chicken thighs to a plate. Add the remaining 1 tablespoon of olive oil to the pan along with the pineapple, diced yellow onion, garlic cloves and salt. Saute for 5 minutes or until the onions are transluscent.
Return the chicken to the pan and pour in the salsa. Cook the chicken in the salsa for 8 minutes. Traansfer the chicken to a cutting board and shred using 2 forks. Return the shredded chicken to the pan and stir ensuring the chicken is fully coated with the salsa.
Spoon the chicken onto corn tortillas. Serve as is or garnish with lime wedges, sliced avocado, fresh cilantro, pickled red onions and cotija cheese.
Storage
You can store leftovers in the refrigerator in an airtight container for up to 4 days.
If you like these Chipotle Chicken Tacos be sure to take a look at some of my other recipes!
Esquites (Mexican Street Corn Salad)
If you make these Chipotle Chicken Tacos with Pineapple please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Smoky Chipotle Chicken Tacos with Pineapple
Equipment
- 1 Blender
- 1 Large Skillet
Ingredients
- 1 cup orange juice
- 2 chipotle peppers in adobo
- 1 teaspoon dried oregano
- 1/4 teaspoon cinnamon
- 2 tablespoons olive oil divided
- 1 pound chicken thighs boneless,skinless
- 2 cups chopped pineapple
- 1 large onion diced
- 2 cloves garlic minced
- 1 tsp kosher salt
- 12 corn tortillas
Instructions
- Add the orange juice, chipotle peppers, oregano and cinnamon to a blender. Puree the salsa until smooth and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the chicken thighs and cook for 7 minutes on each side or until golden. Transfer the chicken thighs to a plate.
- Add the remaining 1 tablespoon of olive oil to the pan along with the pineapple, onions, garlic and salt. Saute for 5 minutes or until the onions are transluscent.
- Return the chicken to the pan and pour in the salsa. Cook the chicken in the salsa for 8 minutes. Traansfer the chicken to a cutting board and shred using 2 forks. Return the shredded chicken to the pan and stir ensuring the chicken is fully coated with the salsa.
- Spoon the chicken onto corn tortillas. Serve as is or garnish with cilantro, pickled onions and cotija cheese.
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Dana says
My family absolutely loved these tacos! The perfect mix of smoky and sweet.