BBQ Pineapple Jalapeño Chicken Tacos

Smoky-sweet BBQ chicken piled into warm tortillas with charred pineapple, jalapeño bite, and a tangy lime yogurt drizzle.

Ingredients

• 1 lb (450g) boneless skinless chicken thighs (or breasts)
• 3/4 cup BBQ sauce, divided
• 2 cups pineapple chunks (fresh or canned, well-drained)
• 1–2 jalapeños, thinly sliced (remove seeds for less heat)
• 8 small flour or corn tortillas
• 2 cups shredded cabbage (or bagged slaw mix)
• 1/2 small red onion, thinly sliced
• 1/2 cup plain yogurt (or sour cream)
• 1 lime (zest + 2 tbsp juice)
• 1 tbsp olive oil (or neutral oil)
• 1 tsp smoked paprika (pantry staple, optional but great)
• 1/2 tsp ground cumin (pantry staple)
• 3/4 tsp kosher salt, plus more to taste
• Black pepper

Method

• 1

  Step 1: BBQ-coat the chicken

  Pat chicken dry. Toss with **1/2 cup BBQ sauce**, oil, smoked paprika, cumin, salt, and a few grinds of pepper. Let sit while you prep the toppings (even 10 minutes helps).

• 2

  Step 2: Char the pineapple

  Heat a large skillet or grill pan over **high heat**. Add pineapple in a single layer (no extra oil needed if your pan is nonstick; otherwise add a tiny slick). Cook **2–3 minutes per side** until deeply browned with caramelized edges. Transfer to a bowl.

• 3

  Step 3: Cook the chicken

  In the same hot pan, add chicken (work in batches if needed). Cook **5–7 minutes per side** (thighs) or **4–6 minutes per side** (breasts) until nicely browned and cooked through (**165°F/74°C**).

• 4

  Step 4: Rest + slice

  Rest chicken **5 minutes** (keeps it juicy), then slice or chop into bite-size pieces. Toss with any juices on the board.

• 5

  Step 5: Make the lime yogurt drizzle

  Mix yogurt with **lime zest**, **2 tbsp lime juice**, a pinch of salt, and a splash of water (1–3 tsp) until it’s pourable.

• 6

  Step 6: Warm tortillas

  Warm tortillas in a dry skillet **30 seconds per side** or directly over a gas flame until pliable with a few char spots. Stack in a towel to keep warm.

• 7

  Step 7: Assemble

  Add cabbage, BBQ chicken, charred pineapple, red onion, and jalapeño. Drizzle with lime yogurt. Finish with a squeeze of lime if you like.

Tips

• **Chicken swap:** Thighs stay juicier, but breasts work—pull them off heat as soon as they hit 165°F/74°C.
• **No grill pan?** Use a regular skillet; just crank the heat and avoid crowding so the pineapple and chicken brown instead of steaming.
• **Heat control:** Jalapeño seeds = most of the heat. For milder tacos, remove seeds and ribs, or use less.
• **Make-ahead:** Char pineapple and mix the lime yogurt sauce up to **2 days** ahead; cook chicken fresh for best texture.
• **Serving ideas:** Great with extra cabbage on the side (quick slaw vibe) and any extra BBQ sauce for dunking.

Nutrition (per serving, estimate)