Pan-Seared Chicken Tacos with Roasted Poblano and Pineapple Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Juicy pan-seared chicken tacos topped with a vibrant roasted poblano and pineapple salsa bring a perfect balance of smoky, sweet, and spicy flavors. This mexican-inspired cinco de mayo ready in about 35 minutes pairs boneless skinless chicken breasts, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb boneless skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 medium poblano peppers
• 1 cup diced pineapple chunks
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh cilantro
• 2 tbsp lime juice
• 8 small flour tortillas
• 1/4 cup sour cream
• 1 small, seeded and minced jalapeño

Instructions

1. Step 1: Preheat a cast-iron skillet over medium-high heat. Rub 1 lb boneless skinless chicken breasts with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper evenly. Sear the chicken for 5-6 minutes per side until cooked through and golden brown; let rest 5 minutes, then slice thinly.
2. Step 2: While the chicken cooks, char 2 medium poblano peppers directly over a gas flame or under a broiler, turning occasionally until skin is blackened and blistered, about 5 minutes. Transfer to a bowl, cover with plastic wrap to steam for 10 minutes, then peel off skin, remove seeds, and dice.
3. Step 3: In a bowl, combine 1 cup diced pineapple chunks, the diced poblano peppers, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 2 tbsp lime juice, and 1 small minced jalapeño. Stir gently to mix and let flavors meld for 10 minutes.
4. Step 4: Warm 8 small flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
5. Step 5: Assemble tacos by spreading 1 tbsp sour cream on each tortilla, topping with sliced chicken, and spooning over the roasted poblano and pineapple salsa. Serve immediately for the best contrast of warm and fresh flavors.