Charred Pineapple Chicken Tacos with Smoky Red Pepper Crema

There’s something magical about pairing sweet, caramelized pineapple with savory, spiced chicken. In this recipe, we char pineapple to bring out its natural sugars, then toss it into a fresh salsa with tomato, onion, cilantro and lime. The result is a bright, refreshing topping that perfectly complements the zesty chicken.

Smoky red pepper crema adds a cooling, creamy finish that ties everything together. Serve these tacos for a quick weeknight dinner or a fun weekend meal-they’re guaranteed to be a hit.

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Ingredients

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Dice the tomato. Halve, peel and thinly slice the red onion; mince a few slices until you have 2 tablespoons. Roughly chop the cilantro. Quarter the lime. Halve, core and thinly slice the green pepper into strips.
2. Drain the pineapple, discarding the juice and pat dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add the pineapple and cook, stirring occasionally, until browned, 3-4 minutes. Remove from heat and transfer to a small bowl. Wipe out the pan.
3. To the bowl with pineapple, add the diced tomato, minced onion, half the cilantro and lime juice to taste; stir to combine. Season with salt and pepper.
4. Heat a drizzle of oil in the same pan over medium-high heat. Add the green pepper and cook until slightly softened, 3-4 minutes. Add the sliced onion and cook until the vegetables are browned and softened, 4-5 minutes more. Season with salt and pepper. Transfer to a plate.
5. Meanwhile, pat the chicken dry with paper towels and season all over with Southwest Spice, salt and pepper. Once the vegetables are done, heat a drizzle of oil in the same pan over medium-high heat. Add the chicken and cook until browned and cooked through, 4-6 minutes.
6. While the chicken cooks, wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Divide the tortillas among plates and fill with chicken and vegetables. Top with the pineapple salsa, smoky red pepper crema and remaining cilantro. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use canned pineapple for this recipe?

Yes, canned pineapple works well. Just be sure to drain and pat it dry before charring to get a good sear.

What can I substitute for smoky red pepper crema?

You can use sour cream mixed with a pinch of smoked paprika and minced chipotle in adobo for a similar smoky flavor.

How do I store leftovers?

Store the chicken, vegetables and salsa separately in airtight containers in the refrigerator for up to 2 days. Reheat and assemble fresh tortillas when ready to serve.