Best 7 Pineapple Paprika Chicken Tacos Recipes

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Tantalize your taste buds with a culinary adventure that blends the vibrant flavors of pineapple, paprika, and tender chicken, all wrapped in a warm tortilla. This tantalizing dish, known as Pineapple Paprika Chicken Tacos, offers a delightful fusion of sweet, savory, and smoky notes that will leave you craving more. With its vibrant colors and enticing aroma, this taco recipe promises an unforgettable dining experience.

The versatility of this dish lies in its diverse accompaniments. From the refreshing pineapple salsa, bursting with tropical sweetness, to the creamy and tangy sour cream, each element adds a unique layer of flavor. The guacamole, with its rich avocado base, provides a velvety texture and a boost of healthy fats. Cilantro, with its bright and herbaceous flavor, adds a finishing touch of freshness.

But the true star of this culinary creation is the chicken, marinated in a blend of paprika, garlic, cumin, and chili powder, then grilled to perfection. Its smoky and slightly spicy exterior yields to a juicy and tender interior, creating a harmonious balance of flavors.

Whether you're hosting a fiesta or simply seeking a flavorful weeknight meal, these Pineapple Paprika Chicken Tacos are sure to be a hit. With their vibrant colors, enticing aromas, and delectable flavors, they're a feast for the senses that will leave your taste buds dancing. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that promises to transport you to a world of delectable delights.

Here are our top 7 tried and tested recipes!

CRISPY CHICKEN & PINEAPPLE TACOS



Crispy chicken & pineapple tacos image

Treat yourself to a Friday night round of crispy, spicy chicken tacos with a punchy pineapple and chilli salsa. Best enjoyed with a margarita

Provided by Esther Clark

Categories     Dinner, Supper

Time 1h

Number Of Ingredients 15

6 skin-on boneless chicken thighs
2 tsp smoked paprika
2 tsp ground coriander
2½ tbsp olive oil
3 tbsp mayonnaise
100ml soured cream
½ tbsp chipotle paste
1 large, ripe avocado
1 lime , juiced
8 small flour tortillas
½ medium pineapple
½ small red onion , finely chopped
1 red chilli , finely chopped
small bunch of coriander , finely chopped
1 lime , juiced

Steps:

  • Remove the skin from the chicken and set the skin aside. Slice the chicken into strips. Toss in a bowl with the paprika, ground coriander, 2 tbsp of the olive oil and a good pinch of salt. Cover and leave to marinate for at least 1 hr or up to 24 hrs.
  • For the salsa, cut the pineapple down the length, cut out the core, then cut the flesh into small cubes. Toss in a bowl with the red onion, chilli, coriander and lime juice.
  • Heat the remaining oil in a non-stick frying pan. Season the chicken skin with salt and fry over a high heat for 3-5 mins on each side until golden brown and crisp. Set aside on a plate lined with kitchen paper. Tip the marinated chicken into the pan and fry over medium-high heat for 10-12 mins, turning halfway through.
  • Mix the mayo, soured cream and chipotle paste together in a bowl. Mash the avocado with the lime juice and some seasoning in another bowl.
  • Heat the oven to 180C/160C fan/gas 4 and warm the tortillas on a baking tray for 5-7 mins, or in a microwave for 1-2 mins. Let everyone fill their own with the spicy soured cream, avocado, chicken, salsa and crumbled chicken skin.

Nutrition Facts : Calories 856 calories, Fat 56 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 30 grams protein, Sodium 1.6 milligram of sodium

PINEAPPLE PAPRIKA CHICKEN TACOS RECIPE BY TASTY



Pineapple Paprika Chicken Tacos Recipe by Tasty image

Here's what you need: shredded chicken, crushed pineapple, white onion, garlic, smoked paprika, chili powder, salt, red onion, fresh cilantro, corn tortillas

Provided by Joey Firoben

Categories     Dinner

Time 30m

Yield 4 tacos

Number Of Ingredients 10

2 cups shredded chicken
1 cup crushed pineapple
1 white onion, diced
2 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon chili powder
1 ¼ teaspoons salt
1 red onion, diced, for topping
½ cup fresh cilantro, chopped, for topping
4 corn tortillas

Steps:

  • In a large, nonstick skillet, heat the olive oil over medium heat.
  • Toss in the onion and salt and sauté for 2 minutes.
  • Add in the chili powder, paprika, and garlic. Toast for 1 minute.
  • Add in the pineapple and chicken and mix so the chicken is well-coated and warmed through.
  • Pour the chicken mixture into a large serving bowl.
  • Toast the tortillas in the seasoned pan, about 3 minutes per side.
  • Divide the mixture evenly between tortillas, top with diced red onion and cilantro, and serve.
  • Enjoy!

Nutrition Facts : Calories 280 calories, Carbohydrate 29 grams, Fat 7 grams, Fiber 3 grams, Protein 25 grams, Sugar 13 grams

CHICKEN TACOS WITH PINEAPPLE SALSA



Chicken Tacos with Pineapple Salsa image

These chicken tacos with homemade pineapple salsa are quickly assembled once you've marinated the chicken. The actual grill time is only about 6 minutes.

Provided by Bren

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h40m

Yield 4

Number Of Ingredients 12

1 cup tomatoes, seeded and diced
1 medium red onion, diced, divided
1 cup diced fresh pineapple
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
½ teaspoon salt
½ teaspoon white sugar
1 pound boneless, skinless chicken breasts, cut into 1-inch strips
1 lime, juiced
8 (7 inch) tortillas, or more as needed
1 cup shredded lettuce
8 dashes Sriracha sauce, or more to taste

Steps:

  • Combine tomatoes, 1/2 cup diced red onion, pineapple, and cilantro in a medium bowl. Add 1 tablespoon lime juice, salt, and sugar; toss to combine. Cover salsa with plastic wrap and place in the fridge for at least 2 hours.
  • Place the remaining red onion in the bowl of a small food processor. Add juice of one lime and process until finely ground, about 3 minutes.
  • Place chicken strips into a shallow dish. Slather onion mixture over the chicken, and refrigerate for at least 2 hours.
  • Preheat an outdoor grill to high heat, about 400 degrees F (200 degrees C). Lightly oil the grill.
  • Cook until chicken is no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate.
  • Lightly brown the tortillas on the grill for 30 seconds to 1 minute. Drain the salsa.
  • Thinly slice the chicken, against the grain. Lay tortillas out on plates, top with lettuce, chicken, pineapple salsa, and Sriracha sauce.

Nutrition Facts : Calories 298.5 calories, Carbohydrate 38 g, Cholesterol 64.6 mg, Fat 4.5 g, Fiber 5.8 g, Protein 28 g, SaturatedFat 1.1 g, Sodium 491.2 mg, Sugar 8 g

PINEAPPLE CHICKEN TACOS



Pineapple Chicken Tacos image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 2 servings

Number Of Ingredients 16

2 tablespoons vegetable oil
6 boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
4 scallions, thinly sliced
2 cloves garlic, minced
One 6-ounce can 100% pure pineapple juice
1/4 cup hot sauce
2 tablespoons honey
4 small flour tortillas
12 ounces broccoli slaw
1/2 cup mayonnaise
2 to 3 tablespoons chipotle sauce
1 lime, zested and juiced
1/2 cup thinly sliced pineapple wedges
1/2 cup fresh cilantro leaves
Serving suggestions: tortilla chips and salsa

Steps:

  • Preheat the oven to 400 degrees F.
  • Add the vegetable oil to a large skillet set over medium-high heat. Add the chicken, season with a pinch of salt and pepper and cook, turning halfway through, 2 to 3 minutes. Add the scallions and garlic and continue to cook for another minute.
  • In a liquid measuring cup, whisk together the pineapple juice, hot sauce and honey. Add the liquid to the skillet, bring to a simmer and cook for 5 to 7 minutes.
  • Meanwhile, shingle the tortillas on a baking sheet and warm them in the oven for 5 minutes.
  • Put the broccoli slaw in a large bowl. In a separate bowl, mix the mayo, chipotle sauce, lime zest and half of the lime juice. Add the dressing to the slaw and toss. Taste and adjust the seasoning with salt, pepper and additional lime juice if needed.
  • Remove the chicken to a cutting board. Lower the heat under the skillet and continue to reduce the remaining juices to a syrup consistency. Slice the chicken.
  • To build the tacos, place the tortillas flat on a plate, add the sliced chicken down the middle and spoon on some of the reduced sauce from the skillet. Top with the pineapple, slaw and cilantro. Serve alongside chips and salsa.

PINEAPPLE THRONE CHICKEN TACOS



Pineapple Throne Chicken Tacos image

We channeled the flavors of al pastor in our seasonings for this chicken that roast standing upright on the core of a pineapple--you get even cooking all around and the spices play to the sweet juicy fruit's taste. The trickiest part of this dish is making sure you cut the pineapple base flat, so the chicken doesn't tip over once it begins to cook. If it does, you can prop the bird up on the grill with a brick or other heatproof anchor.

Provided by Food Network Kitchen

Time 3h

Yield 4 servings

Number Of Ingredients 27

2 teaspoons guajillo or ancho chile powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Pinch ground cloves
Kosher salt
1 chicken (about 4 pounds)
1 medium ripe pineapple
2 tablespoons achiote (annatto) paste
4 cloves garlic, sliced
1 teaspoon ground cumin
1 teaspoon dried oregano
Pinch ground cloves
Kosher salt
1/4 cup distilled white vinegar
2 tablespoons agave or honey
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
2 ripe plum tomatoes, chopped
1 jalapeno, seeded if desired for less heat, finely chopped
1/2 small red onion, finely chopped
Kosher salt
1/2 cup fresh cilantro leaves, roughly chopped
Shredded green cabbage, for serving
Cubed avocado, for serving
Lime wedges, for serving
12 street taco-size corn or flour tortillas, warmed, for serving

Steps:

  • For the chicken: Combine the chile powder, cumin, oregano, garlic powder, cloves and 1 teaspoon salt in a small bowl. Rub all over the outside of the chicken and sprinkle a little in the cavity. Let sit at room temperature 1 hour or refrigerate up to overnight.
  • When you are ready to cook, prepare a grill for medium (350 to 375 degrees F) indirect heat (for a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of the grill). Fold a double thickness of aluminum foil to about 10 inches square and place in the center of the indirect heat (or use a disposable aluminum pan).
  • Cut the top from the pineapple and cut a small slice from the bottom, if needed, so the pineapple stands up firmly on its own. Use a serrated knife to cut down vertically, along the core to make a plank, stopping a little more than an inch from the base of the pineapple. Cut horizontally above the base to remove 1 plank of pineapple. Remove 3 more planks in the same manner--ending up with a firm base holding up the pineapple core. Cut the flesh from the pineapple. Coarsely chop 1 cup and set aside for the sauce. Cube the remaining pineapple for salsa, about 1 1/2 cups, and set aside.
  • Stuff the pineapple core in the cavity of the chicken to make it stand up straight. Place on the foil on the grill and cover the grill. Cook the chicken for 1 hour.
  • For the sauce: Meanwhile, melt the achiote paste in a small skillet over low heat, adding 1 to 2 tablespoons water if it is too thick to melt (different brands have different textures). Once melted, add the garlic and cook until sizzling, about 1 minute. Stir in the cumin, oregano, cloves and 1/2 teaspoon salt and remove from the heat. Transfer to a blender with the reserved 1 cup chopped pineapple, vinegar and agave. Blend to make a smooth sauce about the consistency of BBQ sauce. Season with salt. You will have about 1 1/2 cups. Divide the sauce between 2 bowls, reserving one bowl for basting and one for serving.
  • After 1 hour, brush the chicken with some of the basting sauce and re-cover the grill. Continue to cook, basting every 10 minutes, until the skin is deep golden brown and the chicken is cooked through and tender (an instant-read thermometer should read 165 degrees F in the thickest part of the thigh), 30 to 40 minutes more. Remove the chicken to a cutting board to rest for 10 minutes and remove the pineapple core.
  • For the salsa: While the chicken rests, toss the reserved 1 1/2 cups pineapple cubes in a medium bowl with the lime juice, oil, plum tomato, jalapeno, red onion and 1 teaspoon salt. Toss well. Add the cilantro and toss just to combine.
  • Cut the chicken into pieces, then carve the meat from the bones and chop into bite-size pieces. Serve with the salsa, cabbage, avocado, lime wedges and tortillas on the side. Drizzle the tacos with the reserved pineapple sauce.

MANGO-PINEAPPLE CHICKEN TACOS



Mango-Pineapple Chicken Tacos image

I lived in the Caribbean when I was a child. Every time I make this yummy chicken, the fresh tropical fruits in it transport me back to those happy times.-Lissa Nelson, Provo, Utah

Provided by Taste of Home

Categories     Dinner

Time 5h25m

Yield 16 servings.

Number Of Ingredients 13

2 medium mangoes, peeled and chopped
1-1/2 cups cubed fresh pineapple or canned pineapple chunks, drained
2 medium tomatoes, chopped
1 medium red onion, finely chopped
2 small Anaheim peppers, seeded and chopped
2 green onions, finely chopped
1 tablespoon lime juice
1 teaspoon sugar
4 pounds bone-in chicken breast halves, skin removed
3 teaspoons salt
1/4 cup packed brown sugar
32 taco shells, warmed
1/4 cup minced fresh cilantro

Steps:

  • In a large bowl, combine the first eight ingredients. Place chicken in a 6-qt. slow cooker; sprinkle with salt and brown sugar. Top with mango mixture. Cover and cook on low for 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Strain cooking juices, reserving mango mixture and 1/2 cup juices. Discard remaining juices. When cool enough to handle, remove chicken from bones; discard bones., Shred chicken with two forks. Return chicken and reserved mango mixture and cooking juices to slow cooker; heat through. Serve in taco shells; sprinkle with cilantro. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Nutrition Facts : Calories 246 calories, Fat 7 g fat (2 g saturated fat), Cholesterol 51 mg cholesterol, Sodium 582 mg sodium, Carbohydrate 25 g carbohydrate (10 g sugars, Fiber 2 g fiber), Protein 21 g protein. Diabetic Exchanges

CHICKEN TACOS WITH PINEAPPLE SALSA RECIPE BY TASTY



Chicken Tacos With Pineapple Salsa Recipe by Tasty image

Here's what you need: fresh pineapple, diced tomato, orange bell pepper, fresh cilantro, red onion, jalapeño, fresh lime juice, kosher salt, freshly ground black pepper, sour cream, corn tortillas, shredded red cabbage, Freshness Guaranteed Antibiotic Free Rotisserie Chicken, avocados

Provided by Walmart

Categories     Lunch

Time 30m

Yield 8 tacos

Number Of Ingredients 14

1 cup fresh pineapple, diced
1 cup diced tomato, core and pulp removed before dicing
1 cup orange bell pepper
⅓ cup fresh cilantro, chopped
¼ cup red onion, chopped
1 jalapeño, optional, diced
3 tablespoons fresh lime juice
¼ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper
½ cup sour cream
8 corn tortillas, warmed
2 cups shredded red cabbage
1 packet Freshness Guaranteed Antibiotic Free Rotisserie Chicken
2 avocados, peeled, pitted, halved, and sliced into ¼-inch thick half-moons

Steps:

  • Make the pineapple salsa: In a medium bowl, combine the pineapple, tomatoes, bell pepper, cilantro, red onion, jalapeño (if using), lime juice, salt, and pepper.
  • Drain the excess liquid from the salsa, then season with more salt to taste. Extra salsa will keep in an airtight container in the refrigerator for up to 3 days.
  • Assemble the tacos: Spread 1 tablespoon of sour cream evenly over a warm tortilla. Layer on ¼ cup red cabbage, 2 ounces Freshness Guaranteed NAE Shredded Rotisserie Chicken, 2-3 slices of avocado, and top with 2-3 tablespoons pineapple salsa. Repeat to make the remaining tacos.
  • Enjoy!

Nutrition Facts : Calories 252 calories, Carbohydrate 25 grams, Fat 11 grams, Fiber 6 grams, Protein 14 grams, Sugar 7 grams

Tips:

  • Serve immediately: Pineapple Paprika Chicken Tacos are best enjoyed fresh off the grill or stovetop. The tortillas will stay warm and the chicken will remain juicy and flavorful.
  • Customize the heat: Adjust the amount of chili powder and cayenne pepper to your desired spice level. For a milder taco, use less chili powder and cayenne pepper. For a spicier taco, add more.
  • Use fresh ingredients: Fresh pineapple and paprika add the best flavor to these tacos. If you can, use fresh ingredients whenever possible.
  • Make it a complete meal: Serve Pineapple Paprika Chicken Tacos with a side of rice, beans, or salad for a complete meal.

Conclusion:

Pineapple Paprika Chicken Tacos are a delicious and easy-to-make meal that is perfect for any occasion. The combination of sweet pineapple, smoky paprika, and juicy chicken is sure to please everyone at your table. So next time you're looking for a new taco recipe, give Pineapple Paprika Chicken Tacos a try. You won't be disappointed!

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