Charred Pineapple Chicken Tacos

🥘 Ingredients

• chicken breast strips
  10 oz
• cilantro
  1 unit
• flour tortillas
  2 unit
• lime
  1 unit
• long green pepper
  1 unit
• pineapple
  1 c
• red onion
  1 unit
• roma tomato
  2 units
• smoky red pepper crema
  2 tbsp
• southwest spice blend
  1 unit
• vegetable oil
  1 tbsp

🍳 Cookware

• large pan
• small bowl

1. 

   1

   long green pepper red onion roma tomato cilantro lime pineapple chicken breast strips southwest spice blend flour tortillas smoky red pepper crema vegetable oil

   long green pepper: 1 unit, red onion: 1 unit, roma tomato: 2 units, cilantro: 1 unit, lime: 1 unit, pineapple: 1 c, chicken breast strips: 10 oz, southwest spice blend: 1 unit, flour tortillas: 2 unit, smoky red pepper crema: 2 tbsp, vegetable oil: 1 tbsp
2. 

   2

   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.
3. 

   3

   Drain pineapple, discarding juice, and pat dry with a paper towel. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add pineapple and cook, stirring occasionally, until browned ⏱️ 3 minutes . Remove from heat and transfer to a small bowl . Wipe out pan.
4. 

   4

   To the bowl with pineapple, add diced tomato, minced onion, half the cilantro, and lime juice to taste. Stir to combine. Season with salt and pepper.
5. 

   5

   Heat a drizzle of oil in the same pan over medium-high heat. Add green pepper and cook until slightly softened ⏱️ 3 minutes . Add sliced onion and cook until veggies are browned and softened ⏱️ 4 minutes more. Season with salt and pepper. Transfer to a plate.
6. 

   6

   Meanwhile, pat chicken breast strips dry with paper towels and season all over with southwest spice blend, salt, and pepper. Once veggies are done, heat a drizzle of oil in the same pan over medium-high heat. Add chicken and cook until browned and cooked through ⏱️ 4 minutes .
7. 7

   While chicken cooks, wrap flour tortillas in damp paper towels and 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 remaining lime wedges on the side.