Sweet and Savory Pineapple Chicken Tacos with Cilantro Lime Salsa

If you’re looking for a way to shake up taco night, these pineapple chicken tacos are just the ticket. The combination of sweet pineapple, savory spiced chicken and charred peppers and onions creates an irresistible flavor balance. A dollop of cool sour cream and a squeeze of fresh lime tie it all together.

This recipe comes together quickly in a single pan, making cleanup a breeze. The pineapple salsa adds a bright, fresh note that perfectly complements the rich, seasoned chicken. Whether it’s a busy weeknight or a casual weekend gathering, these tacos are sure to be a hit.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Drain the pineapple, reserving the juice in a small bowl. Roughly chop the pineapple. Halve, peel and thinly slice the onion; mince a few slices until you have 1 tablespoon. Roughly chop the cilantro. Quarter the lime. Halve, core and thinly slice the green pepper into strips.
2. In a second small bowl, combine the chopped pineapple, minced onion, half the cilantro and a squeeze of lime juice to taste. Season with salt and pepper. Set aside.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add the sliced onion and green pepper. Cook, stirring occasionally, until lightly browned and slightly softened, 3-4 minutes. Season with salt and pepper. Reduce heat to medium.
4. Add the chicken and Southwest Spice Blend to the pan with the vegetables. Cook, breaking up the meat into pieces, until browned and cooked through, 4-6 minutes. Stir in the reserved pineapple juice and Tex-Mex paste; cook until thickened and saucy, 1-2 minutes. Taste and season with salt and pepper. Remove from heat and stir in the remaining cilantro.
5. While the chicken cooks, wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
6. Divide the tortillas between plates and fill with the chicken mixture. Top with the pineapple salsa and dollop with sour cream. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use chicken thighs instead of chicken breast?

Yes, boneless skinless chicken thighs work well. Just adjust cooking time as needed until cooked through.

Can I make this recipe vegetarian?

Absolutely! Substitute the chicken with crumbled tofu, black beans or your favorite plant-based protein.

How do I store leftovers?

Store the chicken filling and salsa separately in airtight containers in the refrigerator for up to 3 days. Reheat the filling in a skillet and assemble fresh tortillas.