Sweet and Spicy Chicken Tacos with Pineapple Salsa

There’s nothing like taco night to shake up your weekly dinner routine. These chicken tacos bring a perfect balance of sweet and savory, with richly spiced chicken strips marinated in pineapple juice, charred bell pepper and onion and a bright pineapple salsa. A dollop of sour cream adds a cool, creamy finish.

Best of all, everything comes together in one pan, so you get maximum flavor with minimal cleanup. Whether you’re cooking for the family or just treating yourself, these tacos are sure to become a favorite.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit OnionView 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a bowl, toss the chopped chicken breast with the Southwest spice blend, a pinch of salt and pepper. Set aside.
2. Halve the lime. Roughly chop the cilantro (leaves and stems). Dice the pineapple into small cubes. Thinly slice the onion and long green pepper into strips.
3. Heat the cooking oil in a large non-stick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Transfer to a plate.
4. In the same skillet, add the sliced onion and green pepper. Cook, stirring, until charred and softened, about 3-4 minutes. Stir in the Tex-Mex paste and cook for 1 minute more.
5. Return the chicken to the skillet. Squeeze the juice of half the lime over everything. Toss to combine. Remove from heat.
6. Warm the flour tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side.
7. Assemble the tacos: fill each tortilla with the chicken and pepper mixture. Top with diced pineapple, a sprinkle of cilantro and a dollop of sour cream. Serve with the remaining lime wedges.

Recipe Tips

FAQ

Can I use chicken thighs instead of breast?

Yes, boneless skinless chicken thighs work great. Adjust cooking time as needed until they reach 165°F.

What can I substitute for Tex-Mex paste?

You can use 1 tablespoon of tomato paste mixed with 1/2 teaspoon chili powder and a pinch of cumin.

How do I store leftovers?

Store the chicken mixture and salsa separately in airtight containers in the fridge for up to 3 days. Reheat the chicken in a skillet and assemble fresh tacos.