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One-Pan Pineapple Salsa Chicken Tacos
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One-Pan Pineapple Salsa Chicken Tacos

One-Pan Pineapple Salsa Chicken Tacos

with Chicken Thighs, Cilantro & Sour Cream

The week just isn’t complete without a taco night. If you agree (and how could you not?), you’re in luck! Our chefs put together a sweet and savory version that’s sure to satisfy. There’s richly spiced chicken thighs marinated in pineapple juice, plus charred pepper and onion, a pineapple salsa, and cooling sour cream, all piled into steamy-soft tortillas. Taco’bout a killer meal.

Tags:
Calorie Smart
Allergens:
Soy
Wheat
Milk

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

Total Time30 minutes
Prep Time10 minutes
DifficultyEasy

Ingredients

serving amount

1 unit

Tex-Mex Paste

1 tablespoon

Southwest Spice Blend

4 ounce

Pineapple

10 ounce

Diced Chicken Thighs

1 unit

Yellow Onion

¼ ounce

Cilantro

1 unit

Lime

1 unit

Long Green Pepper

6 unit

Flour Tortillas

(Contains Soy, Wheat)

1.5 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

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Nutrition Values

/ per serving
Calories630 kcal
Fat22 g
Saturated Fat8 g
Carbohydrate67 g
Sugar21 g
Dietary Fiber5 g
Protein37 g
Cholesterol140 mg
Sodium1660 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

Large Bowl
Paper Towel
Small Bowl
Large Pan

Instructions

Marinate Chicken
1

• In a large bowl, combine Tex-Mex paste with Southwest Spice Blend. Slightly open top of pineapple cup and pour juice into same bowl, leaving pineapple behind. • Pat chicken* dry with paper towels. Add chicken and a big pinch of salt to bowl; toss to combine. Set aside to marinate until step 5.

Prep
2

• Wash and dry produce. • Roughly chop pineapple. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Roughly chop cilantro. Quarter lime. Halve, core, and thinly slice green pepper into strips.

Make Salsa
3

• In a small bowl, combine pineapple, minced onion, half the cilantro, and a squeeze of lime juice to taste. Season with salt and pepper.

Cook Veggies
4

• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and sliced onion. Cook, stirring occasionally, until lightly browned and slightly softened, 3-4 minutes. Season with salt and pepper. Reduce heat to medium.

Cook Chicken
5

• Add chicken and marinade to pan with veggies. Cook, stirring occasionally, until chicken is cooked through and marinade has reduced, 4-6 minutes. TIP: If your marinade begins to burn before chicken is fully cooked, add a splash of water. • Remove pan from heat; stir in remaining cilantro.

Warm Tortillas & Serve
6

• While chicken cooks, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates and fill with chicken mixture. Top with pineapple salsa and dollop with sour cream. Serve with any remaining lime wedges on the side.

Chicken is fully cooked when internal temperature reaches 165º.