If you are craving a vibrant burst of flavor wrapped in a warm tortilla, this Chili Lime Chicken Tacos with Grilled Pineapple Salsa Recipe is an absolute must-try. It masterfully balances zesty lime, smoky chili spices, and sweet, caramelized pineapple, creating an irresistible taco experience that’s perfect for casual dinners or festive gatherings. Every bite delivers a delightful mix of tang, heat, and freshness that makes this recipe a surefire crowd-pleaser.
Ingredients You’ll Need
These ingredients may seem simple on their own, but together, they build layers of flavor, texture, and color that transform these tacos into a culinary celebration. Each component, from the smoky chicken to the juicy pineapple salsa, plays an essential role in making the dish sing!
- Chicken thighs (1 ½ lbs): Boneless and skinless for juicy, tender meat that absorbs marinade beautifully.
- Olive oil (2 tablespoons): Helps the spices adhere to the chicken and keeps it moist while grilling.
- Lime zest and juice (from 2 limes): Infuses the chicken marinade with bright citrus notes that brighten every bite.
- Chili powder, paprika, garlic powder, onion powder, cumin (each ½ teaspoon): A harmonious blend of smoky, earthy spices that provide depth and a gentle kick.
- Salt and freshly ground black pepper: Essential seasonings that enhance all the natural flavors.
- Fresh pineapple (1 medium): Peeled and sliced to be grilled, adding a caramelized sweetness that contrasts beautifully with the spice.
- Red onion (½ small, finely diced): Adds crunch and a mild sharpness to the salsa.
- Jalapeño (1, seeded and finely diced): Delivers just the right amount of heat without overpowering the other flavors.
- Fresh cilantro (¼ cup, chopped, plus extra for garnish): Brings herbal freshness and color to both salsa and tacos.
- Lime zest and juice (from 1 lime): Brightens the pineapple salsa and ties all the flavors together.
- Corn tortillas (8 small): Perfectly soft and slightly charred, they’re the ideal vehicle for holding all the delicious fillings.
- Avocado (1, sliced): Adds creamy texture which balances the acidity and heat perfectly.
- Lime wedges: For extra citrusy brightness when serving.
How to Make Chili Lime Chicken Tacos with Grilled Pineapple Salsa Recipe
Step 1: Marinate the Chicken
Start by whisking together olive oil, lime zest and juice, chili powder, paprika, garlic powder, onion powder, cumin, salt, and freshly ground black pepper in a medium bowl. Add the boneless, skinless chicken thighs and toss until each piece is well coated with the zesty marinade. Cover and let the chicken soak up all those vibrant flavors for at least 30 minutes, or if you can plan ahead, pop it into the fridge for up to 2 hours for an even richer taste.
Step 2: Grill the Chicken
Heat your grill or grill pan over medium-high heat and lightly oil the grates to prevent sticking. Place the marinated chicken thighs on the grill and cook for about 5 to 7 minutes per side. You’ll want to see beautiful grill marks and ensure the internal temperature reaches 165°F (74°C) for safe and juicy chicken. Once cooked, remove the chicken and let it rest a few minutes—this keeps it tender and makes slicing easier.
Step 3: Grill the Pineapple
While the chicken is cooking, throw those pineapple rings onto the grill. Grill each side for 2 to 3 minutes until you get lovely caramelized edges and the fruit softens just a touch. This step is crucial as grilling enhances the pineapple’s natural sweetness and adds a smoky hint that complements the savory chicken wonderfully. When done, chop the pineapple into small, salsa-ready pieces.
Step 4: Prepare the Grilled Pineapple Salsa
In a bowl, combine the chopped grilled pineapple, finely diced red onion, jalapeño, chopped cilantro, lime zest, and juice from one lime. Add a pinch of salt to balance and toss everything together until the flavors mingle beautifully. This fresh, vibrant salsa is what brings a sensational brightness and zip to your tacos.
Step 5: Warm the Tortillas
Quickly heat your corn tortillas on the grill for about 30 seconds per side. This gives them a little char and warm softness that makes every bite tender yet sturdy enough to hold all the tasty fillings without falling apart.
Step 6: Assemble the Tacos
Now for the fun part—layer sliced grilled chicken onto each warmed tortilla, generously spoon on the grilled pineapple salsa, add creamy avocado slices, and finish with a sprinkle of fresh cilantro. Serve immediately with lime wedges so everyone can add an extra burst of citrus if they wish. These tacos are as colorful as they are flavorful!
How to Serve Chili Lime Chicken Tacos with Grilled Pineapple Salsa Recipe
Garnishes
Fresh garnishes really elevate these tacos. A handful of extra chopped cilantro adds a burst of herbal brightness, while thinly sliced radishes or a dollop of sour cream can bring crunch or creaminess. Don’t forget the lime wedges—squeezing fresh lime juice just before eating lifts all the flavors to the next level.
Side Dishes
While these tacos stand strongly on their own, pairing them with hearty black beans or a crisp Mexican street corn salad complements the flavors perfectly. A simple side of tortilla chips and guacamole also works beautifully for a Tex-Mex feast, making the meal feel even more festive and complete.
Creative Ways to Present
If you’re hosting, consider serving the chicken, grilled pineapple salsa, tortillas, and toppings family-style on a large platter. This encourages everyone to build their own tacos and personalizes the experience. You could also tuck these tacos into lettuce cups for a low-carb twist, or serve the salsa over rice with grilled chicken on the side for a taco bowl variation.
Make Ahead and Storage
Storing Leftovers
If you have any leftover chicken or pineapple salsa, store them separately in airtight containers in the refrigerator. This separation keeps each item fresh—the salsa stays crisp and the chicken maintains its smoky juiciness. Consume within 3 days for peak flavor and safety.
Freezing
The marinated chicken thighs freeze remarkably well before cooking. Simply place them in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge before grilling. It’s best not to freeze the salsa or tortillas as their texture can degrade after thawing.
Reheating
To reheat leftover chicken, a quick grill or a hot skillet works wonders to retain the baked char and prevent drying out. The pineapple salsa is best served chilled or at room temperature, so no reheating needed. Warm tortillas can be refreshed on a hot pan or wrapped in foil in the oven until soft.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can work, but thighs tend to stay juicier and are more forgiving on the grill. If you use breasts, watch the cooking time closely to avoid drying out.
How spicy are these tacos?
The heat level is moderate thanks to the mild chili powder and jalapeño. You can reduce the spice by removing the jalapeño seeds or increase it by adding more jalapeño or a pinch of cayenne.
Can I make the salsa without grilling the pineapple?
Yes, but grilling really enhances the sweetness and adds a smoky flavor that balances the spices in the chicken. If you skip grilling, fresh pineapple will still be tasty but less complex.
What type of tortillas should I use?
Traditional small corn tortillas are ideal for this recipe because they have great flavor and texture, plus they hold up well to the juicy fillings. Flour tortillas will also work if you prefer.
Is this recipe suitable for meal prep?
Definitely! The chicken and salsa can be prepared ahead and stored separately. Just assemble the tacos fresh before eating to maintain the best textures and flavors.
Final Thoughts
There is something truly special about the way the zesty chicken pairs with the sweet, smoky pineapple salsa in this Chili Lime Chicken Tacos with Grilled Pineapple Salsa Recipe. It brings together fresh, bold flavors that are sure to brighten your table and your mood. Whether you’re cooking for a family dinner or hosting friends, I can’t recommend this recipe enough—give it a go, and prepare for some happy taco nights ahead!
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Chili Lime Chicken Tacos with Grilled Pineapple Salsa Recipe
- Prep Time: 0h 30m
- Cook Time: 0h 20m
- Total Time: 0h 50m
- Yield: 8 tacos
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten Free
Description
These Chili Lime Chicken Tacos with Grilled Pineapple Salsa deliver a perfect balance of smoky, tangy, and spicy flavors. Tender marinated chicken thighs are grilled to juicy perfection and paired with a vibrant, caramelized pineapple salsa. Served on warm corn tortillas with creamy avocado and fresh cilantro, these tacos are an easy and flavorful meal ideal for summer grilling or any casual get-together.
Ingredients
For the chicken:
- 1 ½ lbs (680g) boneless, skinless chicken thighs
- 2 tablespoons olive oil
- Zest and juice of 2 limes
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
For the pineapple salsa:
- 1 medium pineapple, peeled, cored, and sliced into rings
- ½ small red onion, finely diced
- 1 jalapeño, seeded and finely diced
- ¼ cup cilantro, chopped
- Zest and juice of 1 lime
- Salt to taste
For the tacos:
- 8 small corn tortillas
- 1 avocado, sliced
- Additional cilantro for garnish
- Lime wedges for serving
Instructions
- Marinate the chicken: In a medium bowl, mix olive oil, lime zest and juice, chili powder, paprika, garlic powder, onion powder, cumin, salt, and pepper. Add the chicken thighs, turning to coat them thoroughly in the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours to deepen flavor.
- Grill the chicken: Preheat an outdoor grill or grill pan to medium-high heat and lightly oil the grates to prevent sticking. Grill the marinated chicken thighs for 5-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from heat and let rest for a few minutes before slicing into strips.
- Grill the pineapple: While the chicken grills, place the pineapple rings directly on the grill. Grill for 2-3 minutes per side until grill marks appear and the pineapple caramelizes. Remove from grill and chop into small pieces for salsa.
- Prepare the pineapple salsa: In a bowl, combine the chopped grilled pineapple with finely diced red onion, jalapeño, chopped cilantro, lime zest and juice, and a pinch of salt. Mix well to blend the fresh and smoky flavors.
- Warm the tortillas: Heat the corn tortillas on the grill for about 30 seconds per side until they are warm and slightly charred, enhancing their flavor and pliability.
- Assemble the tacos: Place slices of the grilled chicken on each warmed tortilla. Top with a generous spoonful of the grilled pineapple salsa, add avocado slices, and garnish with additional cilantro. Serve immediately with lime wedges on the side for an extra bright, zesty finish.
Notes
- Marinating the chicken for the full 2 hours intensifies the chili-lime flavor and tenderizes the meat.
- Use a grill pan if you don’t have access to an outdoor grill to achieve similar char and smoky taste.
- Adjust the amount of jalapeño in the salsa based on your preferred spice level.
- For GF option, ensure corn tortillas are certified gluten-free.
- Leftover chicken can be refrigerated for up to 3 days and works well in salads or wraps.
