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Sweet and spicy pineapple chicken tacos garnished with fresh cilantro

Sweet & Spicy Pineapple Chicken Tacos

A vibrant blend of sweet pineapple, savory chicken, earthy mushrooms, and a spicy Gochujang sauce wrapped in soft tortillas.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean, Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Chicken Filling
  • 1 pound boneless, skinless chicken thighs for juiciness and flavor
  • 1 cup diced fresh pineapple choose ripe for sweetness
  • 1 cup sliced mushrooms button or shiitake work well
  • 1 tablespoon olive oil for cooking
  • 2 teaspoons chili powder for warmth
  • 1 teaspoon garlic powder for depth
  • to taste Salt and pepper
For the Gochujang Sauce
  • 3 tablespoons Gochujang Korean chili paste for that signature kick
  • 2 tablespoons honey to balance the spice
  • 1 tablespoon soy sauce adds umami
  • 1 tablespoon rice vinegar for tanginess
  • 1 teaspoon sesame oil to lend richness
For Assembly
  • 8 small corn or flour tortillas your choice for authenticity
  • to taste Fresh cilantro, chopped for garnish
  • 1 lime cut into wedges for that zesty finish

Method
 

Preparation
  1. Start by seasoning the chicken thighs with chili powder, garlic powder, salt, and pepper.
  2. In a large skillet, heat the olive oil over medium heat. Once hot, add the chicken pieces.
  3. Sauté for about 6-8 minutes, turning occasionally until cooked through and browned on the outside (they should reach an internal temperature of 165°F).
Cooking
  1. Once the chicken is cooked, stir in the diced pineapple and sliced mushrooms.
  2. Sauté the mixture for an additional 3-4 minutes, allowing the mushrooms to soften and the pineapple to caramelize slightly.
Sauce Preparation
  1. In a small bowl, whisk together the Gochujang, honey, soy sauce, rice vinegar, and sesame oil until smooth.
  2. Adjust sweetness or heat to your liking by adding more honey or Gochujang.
Finish
  1. While the chicken and sauce are coming together, warm the tortillas in a separate skillet over low heat for about 30 seconds per side or until pliable.
  2. To assemble, place a generous spoonful of the chicken mixture onto each tortilla.
  3. Drizzle with the Gochujang sauce, garnish with fresh cilantro, and finish with a squeeze of fresh lime juice.
  4. Voila, you’re ready to enjoy!

Notes

Experiment with proteins like grilled shrimp or tofu for a vegetarian option. Consider topping with diced avocado or queso fresco for extra flavor. Leftovers can be stored in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Use lettuce wraps instead of tortillas for a low-carb option.