Sidekick Supper: One-Pan Pineapple Salsa Chicken Tacos
Team up and cook dinner—together!
- Soy
- Wheat
- Milk
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.
Ingredients
1 unit
Tex-Mex Paste
1 tablespoon
Southwest Spice Blend
4 ounce
Pineapple
10 ounce
Diced Skinless Dark Meat Chicken
1 unit
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
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Drain pineapple over a large bowl, reserving juice; set pineapple aside until Step 2. • Add Tex-Mex paste and Southwest Spice Blend to bowl with pineapple juice; stir to combine. • Open package of chicken and drain off any excess liquid. Add chicken and a big pinch of salt to bowl with marinade; toss to combine. Set aside to marinate until Step 4. (Be sure to wash hands thoroughly before moving on to veggie prep!)
• 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. • In a small bowl, combine pineapple, minced onion, half the cilantro, and a squeeze of lime juice to taste. Season with salt and pepper. • If you're done with this step, feel free to jump ahead to Step 5!
• 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.
• 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.
• 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.
Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the sweet and savory blend, with pineapple balancing the spice. Some found it too spicy; others wanted more pineapple flavor.
- Ease of prep: Quick and simple to make, with clear instructions. Some appreciated the separate chef and sous chef steps for cooking together.
- Suggestions: Consider toasting tortillas for a light crunch. Try adding mango or cherry tomatoes for extra flavor and color.
- Portions: Several wished for more chicken and pineapple to fully fill the tacos. A side of rice or vegetables could make it more filling.
- Spice level: Opinions varied widely; consider offering tips to adjust heat level to taste.
