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Blackened Chicken Tacos with Pineapple Salsa

Blackened chicken tacos with pineapple salsa bring charred, spice-rubbed chicken and a bright tropical topping in every bite. Cook the chicken in a hot cast iron skillet for visible blackened edges, then slice and assemble with warm flour tortillas and juicy pineapple salsa.
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Prep Time 15 minutes
Cook Time 17 minutes
Resting time 5 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Fusion
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless, skinless chicken breasts Pat dry for better blackening.
Blacken Spice Mix
  • 2 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne pepper Adjust for heat level.
  • 1 tsp dried thyme
  • 1 tsp salt
  • 0.5 tsp black pepper
Pineapple Salsa
  • 2 cup fresh pineapple, diced Use fresh for the best flavor and texture.
  • 0.5 cup red bell pepper, diced
  • 0.25 cup red onion, diced
  • 0.25 cup fresh cilantro, chopped Finely chop for even distribution.
  • 2 tbsp lime juice Tartness balances the spice.
Tacos Assembly
  • 1 Warm flour tortillas Warm right before filling.
  • 1 Butter for cooking For skillet browning and flavor.

Equipment

  • 1 cast iron skillet

Method
 

Make the blacken spice and coat the chicken
  1. Mix paprika, garlic powder, onion powder, cayenne pepper, dried thyme, salt, and black pepper in a small bowl until evenly combined. Pat the chicken breasts dry and coat both sides thoroughly with the spice mixture for a dark, even layer.
Cook, rest, and slice the chicken
  1. Melt butter in a cast iron skillet over medium-high heat. Cook the chicken for 5-6 minutes per side until deeply charred with blackened edges and cooked through, then transfer to a plate and let rest for 5 minutes.
  2. Slice the rested chicken into strips so it’s easy to pile into tortillas. If juices pool, spoon a little over the slices before assembling.
Prepare pineapple salsa
  1. Combine fresh pineapple, red bell pepper, red onion, fresh cilantro, and lime juice in a bowl and stir well. Let stand briefly while the chicken rests so the flavors meld, and look for a glossy, bright mix.
Warm tortillas and assemble tacos
  1. Warm the flour tortillas until pliable. Fill each tortilla with blackened chicken slices, then top generously with pineapple salsa so the colorful fruit sits on top.

Notes

Pro tip: ensure the skillet is truly medium-high before cooking to get clear blackened edges. Refrigerate leftover chicken and salsa separately in airtight containers for up to 3 days; salsa can soften after a day. Freezing: chicken freezes up to 2 months, but salsa is best made fresh. Dietary swap: use gluten-free tortillas if needed to keep the tacos gluten-free.