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Blackened Chicken Tacos with Pineapple Salsa

Blackened chicken tacos with pineapple salsa—charred, spice-coated chicken topped with bright tropical salsa and warm flour tortillas. Quick to make, with a blackened crust from medium-high skillet cooking and a fresh lime-cilantro finish.
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Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Fusion
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless, skinless chicken breasts
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
  • 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
  • 1 tbsp Butter for cooking

Equipment

  • 1 cast iron skillet

Method
 

Make the blacken spice and coat the chicken
  1. Mix the paprika, garlic powder, onion powder, cayenne pepper, dried thyme, salt, and black pepper in a small bowl until evenly combined. Use the mix as a thick rub with no visible streaks of seasonings.
  2. Pat the chicken breasts dry, then coat both sides with the blacken spice mixture. Press lightly so the seasoning adheres, leaving a fully covered surface.
Blacken the chicken
  1. Melt the butter in a cast iron skillet over medium-high heat until it looks melted and shimmering. Aim for a hot surface so the spices can darken quickly.
  2. Cook the chicken for 5-6 minutes per side until charred and cooked through. You should see dark, blackened edges and the center no longer looks pink.
  3. Let the chicken rest for 5 minutes on the side of the skillet. The juices should settle so the slices stay juicy.
  4. Slice the chicken into pieces suitable for tacos. Keep the slices somewhat chunky so the char stays prominent.
Make pineapple salsa and assemble tacos
  1. Combine the pineapple, red bell pepper, red onion, cilantro, and lime juice in a bowl. Stir until the fruit is glossy with lime and the cilantro is evenly distributed.
  2. Warm the flour tortillas, then fill them with the blackened chicken slices. Add chicken evenly so each taco gets both charred edges and tender interior.
  3. Top the tacos generously with the pineapple salsa. Finish with an extra spoonful so the bright, tropical colors show on top.

Notes

Pro tip: for the strongest blackened crust, make sure the skillet is genuinely hot before the chicken hits the pan, and avoid moving the chicken for the first couple of minutes per side. Store leftover chicken and salsa separately in the fridge up to 3 days; assemble fresh for best texture. Freezing is not recommended for the salsa, but cooked chicken can be frozen up to 2 months. Dietary swap: use low-sodium spice (especially for the salt) if you want a lower-sodium version without changing the method.