---
title: Charred Pineapple Chicken Tacos
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/charred-pineapple-chicken-tacos-5ed50715997bd0092179f37a
time required: 30 minutes
difficulty: easy
allergens:
  - Soy
  - Wheat
  - Milk
tags:
  - One Pan
rating: 4.5
rating_count: 14100
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Sweet pineapple paired beautifully with savory chicken and Mexican spices, creating a delicious flavor combo that many loved.
  - theme: Ease of prep
    text: Quick and easy to make, perfect for a flavorful weeknight meal that even kids enjoyed.
nutrition:
  calories: 710
  fat: 29
  saturated fat: 11
  carbohydrates: 80
  sugar: 18
  fiber: 4
  protein: 36
  cholesterol: 90
  sodium: 1070
image: "https://images.recipes.furrysalamander.com/Taco%20Recipes/Chicken/charred-pineapple-chicken-tacos.avif"
---

Wash and dry all produce. Dice @Roma Tomato{2%unit}. Halve, peel, and thinly slice @Red Onion{2%unit}; mince a few slices until you have 2 TBSP. Roughly chop @Cilantro{½%oz}. Quarter @Lime{1%unit}. Halve, core, and thinly slice @Long Green Pepper{2%unit} into strips. 4 SERVINGS: Mince a few slices of onion until you have 4 TBSP.

Drain @Pineapple{8%oz}, discarding juice; pat dry with @paper towels{}. Heat a drizzle of @Vegetable Oil{1%tbsp} in a #large pan{} over medium-high heat. Add pineapple and cook, stirring occasionally, until browned, 3-4 minutes. Remove from heat and transfer to a #small bowl{}. Wipe out pan.

To bowl with pineapple, add diced tomato, minced onion, half the cilantro, and lime juice to taste; stir to combine. Season with @Salt{} and @Black Pepper{}.

Heat a drizzle of oil in pan used for pineapple over medium-high heat. Add green pepper and cook until slightly softened, 3-4 minutes. Add sliced onion and cook until veggies are browned and softened, 4-5 minutes more. Season with @Salt{} and @Black Pepper{}. Transfer to a plate.

Meanwhile, pat @Chicken Breast Strips{20%oz} dry with @paper towels{} and season all over with @Southwest Spice Blend{2%tbsp}, @Salt{}, and @Black Pepper{}. Once veggies are done, heat a drizzle of oil in same pan over medium-high heat. Add chicken and cook until browned and cooked through, 4-6 minutes.

While chicken cooks, wrap @Flour Tortillas{12%unit} in damp @paper towels{}; microwave until warm and pliable, ~{30%seconds}. Divide tortillas between plates and fill with chicken and veggies. Top with pineapple salsa, @Smoky Red Pepper Crema{8%tbsp}, and remaining cilantro. Serve with any remaining lime wedges on the side.