Charred Pineapple Chicken Tacos

🥘 Ingredients

• Black Pepper
• Chicken Breast Strips
  20 oz
• Cilantro
  ½ oz
• Flour Tortillas
  12 unit
• Lime
  1 unit
• Long Green Pepper
  2 unit
• Pineapple
  8 oz
• Red Onion
  2 unit
• Roma Tomato
  2 unit
• Salt
• Smoky Red Pepper Crema
  1/2 c
• Southwest Spice Blend
  2 tbsp
• Vegetable Oil
  1 tbsp
• paper towels

🍳 Cookware

• large pan
• small bowl

1. 

   1

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

   Roma Tomato: 2 unit, Red Onion: 2 unit, Cilantro: ½ oz, Lime: 1 unit, Long Green Pepper: 2 unit
2. 

   2

   Drain Pineapple , discarding juice; pat dry with paper towels . Heat a drizzle of Vegetable Oil 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.

   Pineapple: 8 oz, paper towels, Vegetable Oil: 1 tbsp
3. 

   3

   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 .

   Salt, Black Pepper
4. 

   4

   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.

   Salt, Black Pepper
5. 

   5

   Meanwhile, pat Chicken Breast Strips dry with paper towels and season all over with Southwest Spice Blend , 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.

   Chicken Breast Strips: 20 oz, paper towels, Southwest Spice Blend: 2 tbsp, Salt, Black Pepper
6. 

   6

   While chicken cooks, wrap Flour Tortillas 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 , and remaining cilantro. Serve with any remaining lime wedges on the side.

   Flour Tortillas: 12 unit, paper towels, Smoky Red Pepper Crema: 1/2 c