Charred Pineapple Chicken Tacos
with Smoky Red Pepper Crema
Don’t get us wrong, we adore sweet dishes with pineapple (Hello, upside-down cake and piña coladas!). But something magical happens when the fruit is used in savory dishes. Here, we char the pineapple for caramelized notes, then stir into a salsa with tomato, onion, cilantro, and lime. It makes the perfect refreshing-yet-sweet topping for zesty, savory chicken tacos. Dollop over smoky red pepper crema for cooling balance, then take one bite and let the flavor party begin.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Long Green Pepper
1 unit
Red Onion
1 unit
Roma Tomato
¼ ounce
Cilantro
1 unit
Lime
4 ounce
Pineapple
10 ounce
Chicken Breast Strips
1 tablespoon
Southwest Spice Blend
6 unit
Flour Tortillas
(Contains Soy, Wheat)
4 tablespoon
Smoky Red Pepper Crema
(Contains Milk, Soy)
Not included in your delivery
Salt
Pepper
1 tablespoon
Vegetable Oil
Nutrition Values
Utensils
Instructions
• Wash and dry all produce. • Dice tomato. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP. Roughly chop cilantro. Quarter lime. Halve, core, and thinly slice green pepper into strips. • 4 SERVINGS: Mince a few slices of onion until you have 4 TBSP.
• Drain pineapple, discarding juice; pat dry with paper towels. • Heat a drizzle of oil in a large pan over medium-high heat. Add pineapple and cook, stirring occasionally, until browned, 3-4 minutes. Remove from heat and transfer to a small bowl. Wipe out pan.
• To bowl with pineapple, add tomato, minced onion, half the cilantro, and lime juice to taste; stir to combine. Season with salt and pepper.
• Heat a drizzle of oil in pan used for pineapple over medium-high heat. Add green pepper and cook until slightly softened, 3-4 minutes. • Add sliced onion and cook until veggies are browned and softened, 4-5 minutes more. Season with salt and pepper. Transfer to a plate.
• Meanwhile, pat chicken* dry with paper towels and season all over with Southwest Spice, salt, and pepper. • Once veggies are done, heat a drizzle of oil in same pan over medium-high heat. Add chicken and cook until browned and cooked through, 4-6 minutes.
• While chicken cooks, wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds. • Divide tortillas between plates and fill with chicken and veggies. Top with pineapple salsa, smoky red pepper crema, and remaining cilantro. Serve with any remaining lime wedges on the side.
