Blackstone Chorizo Chicken Pineapple Tacos
Taco parties are the BEST, especially when you are making this Blackstone Chorizo Pineapple Tacos recipe!!
I doubled this griddle recipe because I was truly feeding a crowd at our taco pool party and served the tacos along with this amazing recipe for Smoked Street Corn Dip.
The mix of sweet and spicy was loved by all and it really was very easy to make thanks to the large flat top griddle cooking surface.
How to make Blackstone Chorizo Chicken Pineapple Tacos
Start by cutting two pounds of chicken thighs into bite size pieces, I did four pounds because I doubled the recipe.
Then dice half of a fresh, ripe pineapple (you guessed it, I cut alllll of mine).
Preheat the Blackstone griddle to medium heat for a few minutes.
Then add some cooking oil of choice, the chicken, and chorizo sausage.
Season the chicken with your favorite taco or fajita seasoning, kosher salt, and pepper.
I actually seasoned mine before I even headed out to the griddle, but either way is fine.
Cook the chicken and chorizo for 5 to 6 minutes, breaking apart the chorizo with your hibachi spatulas.
My husband decided to help with this part 🙂
Then add the fresh diced pineapple.
And cook another 6 to 7 minutes, mixing it all together a few times.
I think I could just dig in with a fork and devour it just like this!
Remove the taco filling and gently scrape the griddle clean.
Then add more cooking oil and some tortillas.
My niece wanted to help with this part, being VERY careful in her swim suit… because this was after all, a pool party.
I served both flour and corn tortillas.
Just cook them, flipping a time or two, until they are warmed or crisped how you prefer.
These Blackstone Chorizo Chicken Pineapple Tortillas were perfect with some cilantro and a drizzle of taco sauce!
You can set up a topping bar with all of your favorite taco fixings, but I loved mine just like this.
If you like Blackstone Chorizo Chicken Pineapple Tacos, you might also like these griddle recipes…
Blackstone Griddle Pizza Tortellini
Griddle Mediterranean Vegetables
Blackstone BBQ Ranch Chicken and Potatoes
Blackstone Greek Chicken Wings
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Blackstone Chorizo Chicken Pineapple Tacos
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- cooking oil of choice
- 2 pounds boneless, skinless chicken thighs (or chicken breasts) cut into bite size pieces
- 1 pound ground chorizo
- taco or fajita seasoning blend, kosher salt, pepper
- 1/2 fresh, ripe pineapple cut into bite size pieces
- corn or flour tortillas
- Toppings of choice: cilantro or lettuce, diced onion, hot sauce, cheese of choice
Instructions
- Preheat your griddle to medium heat for a few minutes. Add some cooking oil of choice, the chicken, chorizo, taco or fajita seasoning blend, kosher salt, and pepper. Cook 5 to 6 minutes, mixing together a few times with hibachi spatulas.
- Add the pineapple and cook 6 to 7 more minutes, mixing together a few times.
- Remove from the griddle, scrape the griddle clean, add a little more cooking oil and the tortillas. Cook about a minute, flipping them halfway though and remove when crisped and warmed how you prefer.
- Serve with toppings of choice such as cilantro or lettuce, diced onion, hot sauce/ taco sauce, and cheese if desired.
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