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Charred Pineapple Chicken Tacos

Charred Pineapple Chicken Tacos

with Smoky Red Pepper Crema

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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.

Tags:One Pan
Allergens:WheatMilkSoy

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

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

(ContainsWheat)

4 tablespoon

Smoky Red Pepper Crema

(ContainsMilk, Soy)

Not included in your delivery

Salt

Pepper

1 tablespoon

Vegetable Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2971 kJ
Calories710 kcal
Fat29 g
Saturated Fat11 g
Carbohydrate80 g
Sugar18 g
Dietary Fiber4 g
Protein36 g
Cholesterol90 mg
Sodium1070 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Paper Towel
Small Bowl
Strainer
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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.

3

• To bowl with pineapple, add tomato, minced onion, half the cilantro, and lime juice to taste; stir to combine. Season with salt and pepper.

4

• 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.

5

• 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.

6

• 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.