Mexican Chicken Tacos al Pastor with Pineapple

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Tender marinated chicken served in warm tortillas with pineapple, onions, and cilantro. This mexican-inspired chicken (gluten-free) ready in about 30 minutes pairs chicken breast, tortillas, pineapple for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 chicken breast
• 8 tortillas
• 1 cup pineapple
• 1/2 cup onion
• 1/4 cup cilantro
• 1 tbsp chili powder
• 1 tsp cumin

Instructions

1. Step 1: Place 2 chicken breasts in a resealable plastic bag, then add 1 tbsp chili powder, 1 tsp cumin, and 1 tbsp olive oil. Seal the bag and shake to coat the chicken evenly. Marinate in the refrigerator for at least 15 minutes, flipping halfway through. Tip: For extra flavor, add 1 minced garlic clove to the marinade.
2. Step 2: Preheat a grill or grill pan over medium-high heat (around 400°F). Remove the chicken from the marinade, letting any excess liquid drip off. Cook the chicken for 6-8 minutes total, flipping halfway, until the internal temperature reaches 165°F and the edges are golden brown and crispy. Transfer to a cutting board and let rest for 5 minutes before slicing into thin strips. Tip: Use a meat thermometer to ensure the chicken is fully cooked.
3. Step 3: Dice 1 cup pineapple into 1/2-inch cubes, avoiding the tough core. Set aside. Finely dice 1/2 cup onion into 1/4-inch pieces. Chop 1/4 cup cilantro into small, even pieces. Tip: For a sweeter flavor, use fresh pineapple; canned pineapple works if fresh is unavailable.
4. Step 4: Heat 1 tbsp olive oil in a skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent and fragrant. Stir in the chopped cilantro and cook for 1 minute until the herbs release their aroma. Remove from heat and set aside. Tip: Avoid overcrowding the pan to prevent the onions from steaming instead of caramelizing.
5. Step 5: Warm 8 tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap in a damp paper towel and microwave for 30 seconds. Assemble each taco by placing 2-3 slices of chicken, 2 tbsp pineapple cubes, and 1 tbsp onion-cilantro mixture onto a tortilla. Fold the tortilla loosely around the filling, tucking in the sides. Tip: For a smoky flavor, add a few drops of chipotle sauce or a sprinkle of lime juice before folding.
6. Step 6: Serve the tacos immediately while warm, accompanied by extra lime wedges and a side of guacamole or sour cream. Tip: For a restaurant-style touch, grill the assembled tacos briefly on the pan before serving to melt any cheese or warm the tortillas further.