Sweet and Savory Pineapple Chicken Tacos with Cilantro Lime Salsa

These pineapple chicken tacos bring together the best of sweet and savory flavors in every bite. Juicy chicken strips are marinated in a tangy pineapple juice and spice blend, then cooked until perfectly tender. The charred green pepper and onion add a smoky note, while the fresh pineapple salsa and cool sour cream balance it all out.

Warm flour tortillas are the perfect vessel for this vibrant filling, making for a quick and satisfying dinner that’s sure to become a weeknight favorite. Serve with lime wedges for an extra burst of citrus.

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Ingredients

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a large bowl, combine the Tex-Mex paste with the Southwest spice blend. Open the pineapple cup slightly and pour the juice into the bowl, leaving the pineapple pieces in the cup. Pat the chicken dry with paper towels, add it to the bowl along with a generous pinch of salt and toss to coat. Set aside to marinate.
2. Wash and dry all produce. Roughly chop the pineapple. Halve, peel and thinly slice the onion; mince a few slices until you have 2 tablespoons (4 tablespoons for 4 servings). Roughly chop the cilantro. Quarter the lime. Halve, core and thinly slice the green pepper into strips.
3. In a small bowl, combine the chopped pineapple, minced onion, half the cilantro and a squeeze of lime juice to taste. Season with salt and pepper and set aside.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add the green pepper and sliced onion. Cook, stirring occasionally, until lightly browned and slightly softened, about 3-4 minutes. Season with salt and pepper. Reduce the heat to medium.
5. Add the chicken and its marinade to the pan with the vegetables. Cook, stirring occasionally, until the chicken is cooked through and the marinade has reduced, about 5-7 minutes. If the marinade begins to burn before the chicken is fully cooked, add a splash of water. Remove the pan from heat and stir in the remaining cilantro.
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 the chicken mixture. Top with the pineapple salsa and a dollop of sour cream. Serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use canned pineapple instead of fresh?

Yes, canned pineapple chunks work well. Just drain the juice and use the juice for the marinade as directed.

Can I make this recipe with corn tortillas?

Absolutely! Corn tortillas are a great substitute. Warm them in a dry skillet or microwave before serving.

How can I reduce the heat?

The recipe is mild, but if you’re sensitive to spice, use a mild Tex-Mex paste or reduce the Southwest spice blend.