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Pineapple Chicken Tacos
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Pineapple Chicken Tacos

Pineapple Chicken Tacos

Cabbage Slaw, Tortilla Chips & Green Salsa

Sizzle, mix, serve: Three easy steps to our fastest and freshest weeknight meal yet. Thanks to a few clever time-savers from our chefs, you’ll be savoring sweet, savory, and satisfying tacos in just 15 minutes! You’ll pan-sear chicken, pineapple, corn, scallions, and garlic with blackening spices, and tuck it all into warm tortillas with crisp, tart cabbage slaw and smoky chipotle crema. Finish with fresh lime and a side of blue corn chips and green salsa for a fresh, colorful dinner in a flash!

Tags:
New
Quick
Allergens:
Milk
Soy
Wheat
Sesame

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

Total Time15 minutes
DifficultyMedium

Ingredients

serving amount

4 ounce

Pineapple

1 unit

Corn

2 unit

Scallions

10 ounce

Chicken Breast Strips

1 clove

Garlic

1 tablespoon

Blackening Spice

1 unit

Lime

4 ounce

Shredded Red Cabbage

3 tablespoon

Sour Cream

(Contains Milk)

1 teaspoon

Chipotle Powder

6 unit

Flour Tortillas

(Contains Soy, Wheat)

1.5 ounce

Blue Corn Tortilla Chips

(Contains Sesame)

7.06 ounce

Green Salsa

Not included in your delivery

1 teaspoon

Cooking Oil

1 teaspoon

Olive Oil

Salt

Pepper

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Nutrition Values

/ per serving
Calories820 kcal
Fat30 g
Saturated Fat8 g
Carbohydrate95 g
Sugar23 g
Dietary Fiber8 g
Protein43 g
Cholesterol120 mg
Sodium1520 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

Strainer
Paper Towel
Pan
Grater
Bowl

Instructions

Sizzle
1

• Wash and dry produce. Drain pineapple. Drain half the corn (all for 4). Thinly slice scallions, separating whites from greens. • Pat chicken* dry and season with salt and pepper. Drizzle oil in a hot pan; cook chicken, pineapple, corn, and scallion whites until cooked through, 6-7 minutes. • Grate garlic directly into pan, then add Blackening Spice and cook until fragrant, 1-2 minutes.

Mix
2

• Cut lime into wedges. In a bowl, toss cabbage, scallion greens, a drizzle of olive oil, a big squeeze of lime, salt, and pepper. • In a bowl, mix sour cream, half the chipotle powder (all for 4), and a squeeze of lime.

Serve
3

• Wrap tortillas in damp paper towels; microwave for 30 seconds. • Spread chipotle crema over tortillas; fill with chicken filling and slaw. Serve with chips, salsa, and any remaining lime wedges.

Chicken is fully cooked when internal temperature reaches 165°.