Spicy Pineapple Chicken Tacos

8-10 tacos
Prep Time:
Cook Time:
Total Time:
Pineapple Chicken Tacos
Print Recipe

Rate This Recipe

Just a moment please...

Did you make this?

Instagram logo

Snap a photo and tag @macheesmo so I can see your work.

These easy weeknight chicken tacos are jam-packed with flavor and topped with a quick and zesty spicy pineapple salsa.


1 pound poached chicken, shredded
1 tablespoon olive oil
1/2 cup diced red onion
1 packet Old El Paso® Chicken Seasoning
1/3 cup water
10 Taco Shells
Queso fresco, crumbled

Pineapple Salsa:

2 cups diced pineapple
4 radishes, diced
1/2 cup diced red onion
1 serrano pepper, minced
2 tablespoons fresh cilantro, minced
1/2 lime, juice only
Kosher salt, to taste

Creamy Avocado Sauce:

1 very ripe avocado, mashed
1/2 cup sour cream
1/2 lime, juice only
Pinch of salt


1) For chicken, poach chicken in lightly salted, simmering, but not boiling, water, until it’s cooked through (10-15 minutes). Then remove chicken, let cool, and shred with forks.

2) In a large skillet over medium heat, add olive oil, red onion, shredded chicken, water, and Old El Paso Chicken Seasoning. Cook, stirring constantly, for 3-4 minutes until onions are soft and sauce coats chicken. If it gets too thick, add more water.

3) For salsa, dice pineapple, radish, Serrano pepper, and onion and stir together with cilantro, lime juice, and a pinch of salt. Set aside.

4) For creamy avocado sauce, mash avocado until it’s smooth. Stir in sour cream, lime juice, and a pinch of salt.

5) Assemble tacos by scooping in chicken and topping with big spoonfuls of pineapple salsa and drizzle with avocado sauce.

Nutrition Info