Wash and dry produce.

Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 8 servings). Halve, core, and thinly slice green pepper into strips. Drain pineapple, reserving juice in a small bowl. Roughly chop cilantro. Quarter limes.

Pat chicken* dry with paper towels. Season all over with Southwest Spice Blend, salt, and pepper.

Heat a large drizzle of oil in a large, heavy-bottomed pot over medium-high heat. Add chicken and sliced onion; cook until chicken is browned and onion begins to soften, 3-4 minutes (the chicken will finish cooking in the next step).

To pot with chicken and onion, add Tex-Mex paste, reserved pineapple juice, ⅓ cup water, and 1 tsp sugar (¾ cup water and 2 tsp sugar for 8 servings). Stir to combine. Bring to a boil, then reduce heat to medium low and cover. Simmer until chicken is tender, stirring occasionally, 15 minutes.

Once chicken has simmered 15 minutes, stir in green pepper; cook, uncovered, until green pepper is tender, chicken is cooked through, and sauce has thickened, 8-10 minutes.

Turn off heat; using two forks, carefully shred chicken. Stir to thoroughly coat everything in sauce.

While chicken cooks, roughly chop drained pineapple.

In a second small bowl, combine pineapple, minced onion, cilantro, and a squeeze of lime juice; season with salt and pepper.

Set aside until ready to serve.

Wrap tortillas in damp paper towels and microwave until warm and pliable, 30-60 seconds.

Divide tortillas between plates; using a slotted spoon, fill with chicken mixture. Top with Mexican cheese blend, pineapple pico, and sour cream.

Serve with tortilla chips, salsa, and remaining lime wedges on the side.