Charred Pineapple Chicken Tacos with Smoky Red Pepper Crema

There’s something magical about pineapple in savory dishes. When charred, it develops caramelized notes that pair beautifully with zesty, seasoned chicken. These tacos bring together a fresh pineapple salsa, smoky red pepper crema and warm tortillas for a flavor-packed meal that’s ready in no time.

Perfect for a weeknight dinner or a fun taco night, this recipe is all about balancing sweet, smoky and tangy elements. The charred pineapple adds a touch of sweetness, while the crema cools everything down. Each bite is a party of textures and tastes!

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prepare the ingredients: Dice the tomato, chop the cilantro and thinly slice the red onion. Cut the lime into wedges. Core and dice the pineapple into small chunks. Remove seeds from the long green pepper and dice it.
2. In a small bowl, combine the diced tomato, half the cilantro, a squeeze of lime juice and a pinch of salt. Set aside as a simple salsa.
3. Heat a non-stick skillet over medium-high heat. Add the diced pineapple and cook without stirring for 2-3 minutes until charred on one side. Stir and cook another 1-2 minutes until caramelized. Transfer to a bowl.
4. In the same skillet, add a drizzle of oil if needed. Add the chopped chicken breast, diced green pepper and half the red onion. Season with Southwest spice blend, salt and pepper. Cook, stirring, until chicken is cooked through and vegetables are tender, about 5-7 minutes.
5. Warm the flour tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side.
6. Assemble the tacos: Spread a spoonful of smoky red pepper crema on each tortilla. Top with the chicken mixture, charred pineapple, fresh tomato salsa, remaining red onion and a sprinkle of cilantro. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use canned pineapple instead of fresh?

Yes, but drain it well and pat dry to get a good char. Fresh pineapple gives the best caramelized flavor.

What can I substitute for smoky red pepper crema?

Mix sour cream with smoked paprika and a pinch of cayenne for a similar flavor.

How do I store leftovers?

Store components separately in the fridge for up to 2 days. Reheat chicken and pineapple in a skillet and assemble fresh.