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Under 30 min

Pineapple Paprika Chicken Tacos

from the video Chicken Tacos 4 Ways ▶︎

by Joey Firoben


for 4 tacos

  • 2 cups (250 g) shredded chicken
  • 1 cup (165 g) 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 (20 g) fresh cilantro, chopped, for topping
  • 4 corn tortillas


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