Spiced Chicken Tacos with Pineapple Salsa and Charred Peppers

There’s nothing quite like taco night to shake up your weekly dinner routine. These spiced chicken tacos bring together tender, marinated chicken thighs with sweet and tangy pineapple salsa, charred peppers and onions, and a cool dollop of sour cream. All piled into warm flour tortillas, they’re a guaranteed crowd-pleaser.

Best of all, everything comes together in one pan, so you get big flavor without a mountain of dishes. The chicken is marinated in a zesty Tex-Mex paste and pineapple juice, then cooked alongside the vegetables until perfectly caramelized. A quick homemade salsa adds freshness, and a squeeze of lime ties it all together.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

20 ounce Diced Skinless Dark Meat ChickenView 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

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a large bowl, combine the Tex-Mex paste and southwest spice blend. Open the pineapple cup slightly and pour the juice into the bowl, leaving the pineapple pieces behind. Pat the chicken dry with paper towels, add it to the bowl along with a big pinch of salt, and toss to coat. Set aside to marinate while you prepare the other ingredients.
2. Wash and dry the 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. 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, 3–4 minutes. Season with salt and pepper. Reduce 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, 4–6 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 any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use chicken breast instead of thighs?

Yes, boneless skinless chicken breasts work well, but be careful not to overcook them as they can dry out. Adjust cooking time as needed.

What can I substitute for Tex-Mex paste?

You can use 2 tablespoons of tomato paste mixed with 1 teaspoon of chili powder and a pinch of cumin as a substitute.

How do I make the salsa less spicy?

The salsa is not spicy from heat, but if you want to reduce the tang, use less lime juice. For a milder overall dish, omit the southwest spice blend or use a mild chili powder.