15-Minute Blackened Pineapple Chicken Tacos with Chipotle Crema

These pineapple chicken tacos are a burst of sweet, savory and smoky flavors, all wrapped in a warm tortilla. In just 15 minutes, you can have a vibrant and satisfying meal on the table. The secret is a quick pan-sear of chicken with pineapple, corn and scallions, seasoned with a blackening spice blend.

A tangy cabbage slaw and a smoky chipotle crema balance the sweetness, while blue corn chips and green salsa add a delightful crunch. Perfect for a busy weeknight, these tacos bring a taste of the Caribbean to your kitchen without the wait.

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Ingredients

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

7.06 ounce Green SalsaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Drain the pineapple and corn (use half the corn for 2 servings, all for 4). Thinly slice the scallions, separating the white parts from the green tops. Pat the chicken strips dry and season with salt and pepper.
2. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add the chicken, pineapple, corn and scallion whites. Cook, stirring occasionally, until the chicken is cooked through and the pineapple is caramelized, 6-7 minutes. Grate the garlic directly into the pan, then add the Southwest Spice Blend. Cook for 1-2 minutes more until fragrant. Remove from heat.
3. Cut the lime into wedges. In a medium bowl, combine the shredded red cabbage, scallion greens, a drizzle of olive oil, a big squeeze of lime juice and a pinch of salt and pepper. Toss to coat.
4. In a small bowl, mix the sour cream with the chipotle powder and a squeeze of lime juice. Stir until smooth. Season with salt to taste.
5. Wrap the flour tortillas in damp paper towels and microwave for 30 seconds until warm and pliable. Spread a spoonful of chipotle crema down the center of each tortilla. Top with the chicken-pineapple mixture and a generous amount of cabbage slaw. Serve with blue corn tortilla chips, green salsa and remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use canned pineapple?

Yes, the recipe calls for drained pineapple, which is typically canned. You can also use fresh pineapple cut into small chunks.

What can I substitute for sour cream?

Greek yogurt or a dairy-free alternative like coconut cream works well in the chipotle crema.

How do I store leftovers?

Store the chicken filling, slaw and crema separately in airtight containers in the refrigerator for up to 2 days. Reheat the filling in a pan before assembling.