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Blackened Chicken Tacos with Pineapple Salsa

Blackened chicken tacos with pineapple salsa feature charred blackened chicken and bright tropical salsa. Quick stovetop cooking delivers smoky, caramelized edges, then slices get tucked into warm flour tortillas and topped generously with fresh limey pineapple.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Fusion
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless, skinless chicken breasts Pat dry before coating.
Blacken Spice Mix
  • 2 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne pepper
  • 1 tsp dried thyme
  • 1 tsp salt
  • 0.5 tsp black pepper
Pineapple Salsa
  • 2 cup fresh pineapple, diced Fresh is best for crunch and flavor.
  • 0.5 cup red bell pepper, diced
  • 0.25 cup red onion, diced
  • 0.25 cup fresh cilantro, chopped
  • 2 tbsp lime juice
Tacos
  • 1 Warm flour tortillas Warm just before filling.
  • 1 tbsp Butter for cooking Use enough to coat the skillet.

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.
  2. Pat chicken breasts dry, then coat both sides with the spice mixture, pressing lightly so it adheres.
Blacken and cook the chicken
  1. Melt butter in a cast iron skillet over medium-high heat until sizzling.
  2. Cook chicken for 5-6 minutes per side until charred and cooked through, keeping the heat hot for color development.
  3. Transfer chicken to a plate and let rest for 5 minutes, then slice.
Mix salsa and assemble tacos
  1. Combine diced pineapple, diced red bell pepper, diced red onion, chopped cilantro, and lime juice in a bowl, then stir to coat evenly.
  2. Warm flour tortillas, fill with blackened chicken slices, and top generously with pineapple salsa.

Notes

For the best char, make sure the skillet is fully preheated and the chicken is dry before seasoning. Store leftovers covered in the refrigerator for up to 3 days; keep salsa separate if possible to preserve texture. Freezing is not recommended because salsa can soften after thawing. For a lower-sodium option, reduce salt in the blacken spice mix and use a salt-free seasoning blend for the rest.