HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken Pineapple Party Tacos
Chicken Pineapple Party Tacos

Chicken Pineapple Party Tacos

with Bell Peppers and Fresh Radishes

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Gather round, everybody, it’s taco time! We encourage you to make a self-serve taco bar using this recipe’s ingredients and let all of your hungry eaters fill their tortillas just the way they like. There’s no shortage of fixings to choose from: chopped chicken coated in Mexican-style spices, a sweet and succulent pineapple salsa, a pepper and onion jumble, and slices of cool and crisp radish.

Tags:Child friendlySpicyFamily Friendly

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

Total Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

24 ounce

Chicken Thighs

¼ ounce


1 unit

Red Onion

2 unit

Red Bell Pepper

8 unit

Flour Tortilla


8 ounce


6 unit


2 unit


1 tablespoon

Mexican Spice Blend

8 tablespoon

Sour Cream


Not included in your delivery

4 teaspoon

Vegetable Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2510 kJ
Calories600 kcal
Fat30 g
Saturated Fat10 g
Carbohydrate49 g
Sugar14 g
Dietary Fiber4 g
Protein35 g
Cholesterol155 mg
Sodium570 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.
Utensilsarrow down iconarrow down icon
Small Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Peel and halve onion. Mince enough so that you have 2 TBSP minced onion. Slice remainder. Core, seed, and remove white ribs from bell peppers, then thinly slice. Thinly slice radishes. Cut one lime in half. Pick cilantro leaves from stems. Finely chop half the leaves.


Drain pineapple, then finely chop. In a small bowl, stir together pineapple, juice from halved lime, minced onion, and finely chopped cilantro. Season with salt and pepper.


Chop chicken into 1-inch pieces. In a medium bowl, toss chicken, Mexican spice blend, and salt and pepper. Heat a large drizzle of oil in large pan over medium-high heat. Add chicken and cook, tossing occasionally, until browned and no longer pink in center, 4-5 minutes. Remove from pan and set aside in a serving dish or bowl.


Heat another large drizzle of oil in same pan. Add peppers and sliced onion. Cook, tossing occasionally, until softened and lightly browned, 3-4 minutes.


Wrap tortillas in a damp paper towel and microwave until warm and soft, about 30 seconds. Cut remaining lime into wedges.


Place chicken, pepper mixture, cilantro leaves, radishes, sour cream, lime wedges, tortillas, and salsa in individual serving plates or bowls and invite everyone to assemble their own tacos.