Spiced Pineapple Chicken Tacos with Charred Peppers and Onions

There’s nothing quite like taco night to shake up your weekly dinner routine. These pineapple chicken tacos bring a perfect balance of sweet and savory, with richly spiced chicken thighs marinated in pineapple juice, charred green peppers and onions, a bright pineapple salsa and a dollop of cooling sour cream. All piled into warm, soft tortillas for a meal that’s as fun to eat as it is delicious.

This recipe comes together in one pan, making cleanup a breeze. The marinade does double duty by infusing the chicken with flavor and then reducing into a glaze as it cooks. The fresh salsa adds a burst of citrusy brightness, while the sour cream mellows the heat. Perfect for a quick weeknight dinner or a casual gathering with friends.

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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 Diced Chicken ThighsView 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

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView 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 thighs dry with paper towels, then add them to the bowl along with a generous pinch of salt. Toss to coat evenly and set aside to marinate while you prepare the other ingredients.
2. Wash and dry the produce. Roughly chop the pineapple pieces. Halve, peel and thinly slice the onion; mince about 2 tablespoons of the sliced onion (4 tablespoons for 4 servings). Roughly chop the cilantro. Cut the lime into quarters. Halve the green pepper lengthwise, remove the core and seeds, then thinly slice into strips.
3. In a small bowl, combine the chopped pineapple, minced onion, half of the cilantro and a squeeze of lime juice to taste. Season with salt and pepper. Set the salsa aside.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add the sliced green pepper and remaining 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 marinated chicken (including the marinade) to the pan with the vegetables. Cook, stirring occasionally, until the chicken is cooked through and the marinade has reduced to a glaze, about 4-6 minutes. If the marinade starts to burn before the chicken is fully cooked, add a splash of water. Once done, remove the pan from the 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. (Chicken is fully cooked when it reaches an internal temperature of 165°F.)

Recipe Tips

FAQ

Can I use chicken breast instead of thighs?

Yes, you can substitute boneless skinless chicken breasts, but be careful not to overcook them as they dry out faster. Adjust cooking time accordingly.

What can I use instead of Tex-Mex paste?

You can substitute with 1 tablespoon of tomato paste mixed with 1 teaspoon of chili powder and a pinch of cumin.

Can I make this recipe gluten-free?

Yes, simply use corn tortillas instead of flour tortillas and ensure your spice blend is gluten-free.