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.
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.
