Sweet and Spicy Pineapple Chicken Tacos with Bacon and Pico De Gallo

These pineapple chicken tacos are a flavor explosion: tender chicken thighs seasoned with Southwest spices and simmered in a tangy pineapple glaze, then piled into warm tortillas with crispy bacon, fresh pineapple pico de gallo and melty Mexican cheese. Every bite balances sweet, spicy and savory.

Perfect for a fun weeknight dinner or a festive taco Tuesday, this recipe uses simple ingredients to create something truly special. Serve with tortilla chips, salsa and a dollop of sour cream for a complete meal that everyone will love.

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Ingredients

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

20 ounce Chicken ThighsView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

3 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh Red SalsaView ingredient guideLike ingredientDislike ingredient

2 unit LimeView ingredient guideLike ingredientDislike ingredient

12 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

8 ounce PineappleView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and thinly slice the onion; mince a few slices until you have 2 tablespoons (4 tablespoons for 8 servings). Halve, core and thinly slice the green pepper into strips. Drain the pineapple, reserving the juice in a small bowl. Roughly chop the cilantro. Quarter the limes.
2. Pat the chicken thighs dry with paper towels. Season all over with the Southwest spice blend, salt and pepper. Heat a large drizzle of oil in a large, heavy-bottomed pot over medium-high heat. Add the chicken and sliced onion; cook until the chicken is browned and the onion begins to soften, 3-4 minutes (the chicken will finish cooking in the next step).
3. To the pot with the chicken and onion, add the Tex-Mex paste, reserved pineapple juice, 1/3 cup water and 1 teaspoon sugar (for 8 servings: 3/4 cup water and 2 teaspoons sugar). Stir to combine. Bring to a boil, then reduce the heat to medium-low and cover. Simmer until the chicken is tender, stirring occasionally, about 15 minutes. Once the chicken has simmered for 15 minutes, stir in the green pepper; cook, uncovered, until the pepper is tender, the chicken is cooked through and the sauce has thickened, 8-10 minutes. Turn off the heat; using two forks, carefully shred the chicken. Stir to coat everything in the sauce.
4. While the chicken cooks, roughly chop the drained pineapple. In a second small bowl, combine the pineapple, minced onion, cilantro and a squeeze of lime juice; season with salt and pepper. Set aside until ready to serve.
5. Wrap the tortillas in damp paper towels and microwave until warm and pliable, 30-60 seconds.
6. Divide the tortillas among plates; using a slotted spoon, fill with the chicken mixture. Top with the Mexican cheese blend, pineapple pico and sour cream. Serve with tortilla chips, salsa and remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use chicken breast instead of thighs?

Yes, but thighs stay juicier and more tender during simmering. If using breasts, reduce simmer time to avoid drying out.

What can I substitute for Tex-Mex paste?

Mix 2 tablespoons tomato paste with 1 teaspoon chili powder, 1/2 teaspoon cumin and a pinch of cayenne as a substitute.

How do I store leftovers?

Store the chicken mixture, pico and tortillas separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently on the stovetop.