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
Scale
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.
