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Pineapple Salsa Chicken Tacos

Pineapple Salsa Chicken Tacos

with Cilantro & Sour Cream

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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 breast strips 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 SmartOne Pan
Allergens:WheatMilk

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

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Tex-Mex Paste

1 tablespoon

Southwest Spice Blend

4 ounce

Pineapple

10 ounce

Chicken Breast Strips

1 unit

Yellow Onion

¼ ounce

Cilantro

1 unit

Lime

1 unit

Long Green Pepper

6 unit

Flour Tortillas

(ContainsWheat)

2 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

Salt

Pepper

1 teaspoon

Vegetable Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories650 kcal
Fat24 g
Saturated Fat9 g
Carbohydrate80 g
Sugar16 g
Dietary Fiber4 g
Protein38 g
Cholesterol110 mg
Sodium1930 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 Bowl
Paper Towel
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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1

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

2

• Wash and dry all 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.

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.

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 to medium heat.

5

• Add chicken and marinade to pan with veggies. Cook, stirring occasionally, until chicken is cooked through and marinade has reduced, 5-7 minutes. TIP: If your marinade begins to burn before chicken is fully cooked, add a splash of water. • Remove pan from heat and stir in remaining cilantro.

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 remaining lime wedges on the side.