If you’re craving something bursting with vibrant flavors and a perfect balance of spice and sweetness, look no further than this Chili Lime Chicken Tacos with Grilled Pineapple Salsa Recipe. It combines tender, zesty chicken with a smoky, caramelized pineapple salsa that brightens every bite. This dish feels festive and fresh, making it an ideal meal to share with friends or enjoy as a fun weeknight dinner. The combination of tangy lime, smoky chili spices, and juicy grilled pineapple will have you coming back for seconds every time.
Ingredients You’ll Need
Simple, fresh ingredients are the heart of this recipe. Each one plays a crucial role, from the warmth of the spices to the brightness of lime, creating a well-rounded, colorful plate that’s as delicious as it is inviting.
- Chicken thighs (1 ½ lbs): Juicy and flavorful, they take on the marinade beautifully and stay tender when grilled.
- Olive oil (2 tablespoons): Helps distribute the spices evenly and keeps the chicken moist on the grill.
- Lime zest and juice (from 2 limes): Adds a fresh, tangy kick that brightens the marinade and salsa.
- Chili powder (½ teaspoon): Brings a subtle smoky heat that complements the lime perfectly.
- Paprika (½ teaspoon): Adds a mild, earthy smokiness to the chicken.
- Garlic powder (½ teaspoon): Infuses savory depth into the chicken marinade.
- Onion powder (½ teaspoon): Enhances the overall flavor with a subtle sweetness.
- Cumin (½ teaspoon): Lends a warm, nutty undertone that pairs beautifully with the chili and lime.
- Salt (½ teaspoon) and black pepper (¼ teaspoon): Essential for seasoning and balancing flavors.
- Pineapple (1 medium): Grilled for caramelized sweetness that contrasts with the spicy chicken.
- Red onion (½ small): Adds sharpness and crunch to the pineapple salsa.
- Jalapeño (1): Gives a gentle heat and exciting texture to the salsa.
- Cilantro (¼ cup plus extra): Fresh and citrusy, it brightens both salsa and toppings.
- Additional lime zest and juice (from 1 lime): Incorporated into the salsa for extra zing.
- Corn tortillas (8 small): The perfect handheld base that’s lightly charred for flavor.
- Avocado (1, sliced): Creamy slices add richness and balance the heat.
- Lime wedges: Serve on the side for an extra burst of brightness.
How to Make Chili Lime Chicken Tacos with Grilled Pineapple Salsa Recipe
Step 1: Marinate the Chicken
Start by mixing olive oil, lime zest and juice, and all the spices into a bowl. This marinade is the secret to infusing the chicken thighs with that bold chili-lime flavor we crave. Coat each piece thoroughly, cover, and refrigerate for at least 30 minutes so the flavors have time to meld and penetrate the meat.
Step 2: Grill the Chicken
Heat your grill or grill pan over medium-high and give the grates a quick oiling to prevent sticking. Place the marinated chicken on the grill, letting it cook 5 to 7 minutes per side until it reaches an internal temperature of 165°F. The slight char you get here adds a smoky depth that makes every bite unforgettable. Let it rest briefly before slicing to retain those precious juices.
Step 3: Grill the Pineapple
While the chicken cooks, grill the pineapple rings until you see beautiful grill marks and caramelization—about 2 to 3 minutes on each side. This caramelization brings out the pineapple’s natural sugars, adding an irresistible sweet contrast to the savory chicken.
Step 4: Prepare the Grilled Pineapple Salsa
Chop the grilled pineapple into small, taco-friendly pieces. Combine them with finely diced red onion, jalapeño, chopped cilantro, lime zest, and juice plus a pinch of salt. Mix everything to create a lively salsa that bursts with sweet, spicy, and fresh flavors — it’s the perfect counterpart to the chicken.
Step 5: Warm the Tortillas
Give your corn tortillas a quick turn on the hot grill (about 30 seconds per side) until they are warmed through with a bit of char. This step transforms plain tortillas into slightly smoky, pliable shells ready to hold all the tasty fillings.
Step 6: Assemble Your Tacos
Lay sliced grilled chicken onto each tortilla, generously spoon over some grilled pineapple salsa, add a few slices of creamy avocado, then garnish with extra cilantro. Serve immediately with lime wedges on the side for guests to squeeze on as they please. You’ll find the vibrancy and variety of textures absolutely delightful.
How to Serve Chili Lime Chicken Tacos with Grilled Pineapple Salsa Recipe
Garnishes
Fresh cilantro leaves and avocado slices are classic taco garnishes that add color and creaminess. A squeeze of fresh lime juice on top wakes up the flavors. You might also sprinkle some crumbled cotija cheese or thinly sliced radishes for additional texture and personality.
Side Dishes
Pair these tacos with light and fresh sides like a simple Mexican street corn salad, black bean and corn salad, or even a crisp green salad with a citrusy dressing. These sides complement the tacos without overwhelming the bold flavors of the chili lime chicken and pineapple salsa.
Creative Ways to Present
For a fun twist, serve the tacos family-style on a large platter, layered with vibrant garnishes and lime wedges. Alternatively, build a taco bar with all the components so guests can customize their own creations. Wrapping the tortillas in foil and serving alongside grilled lime halves also makes for a charming presentation.
Make Ahead and Storage
Storing Leftovers
Keep leftover grilled chicken and pineapple salsa in separate airtight containers in the refrigerator for up to 3 days. This helps maintain the texture and freshness of each component for quick taco assembly later.
Freezing
While the grilled chicken can be frozen for up to 2 months, it’s best to freeze it plain without the salsa or toppings. Thaw it overnight in the fridge for best results, then reheat gently to avoid drying out. It’s better to prepare the salsa fresh after thawing for optimal flavor.
Reheating
Warm the chicken in a covered skillet over low heat or microwave with a splash of water to keep it moist. Reheat your tortillas on a hot skillet or grill for a few seconds per side. Add fresh avocado and salsa just before serving to keep everything bright and fresh.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work fine, but they tend to dry out more quickly. Marinate a bit longer and keep a close eye while grilling to avoid overcooking.
How spicy is the salsa with jalapeño?
The jalapeño adds a mild to medium heat depending on how much you use. You can adjust the spice level by reducing the amount or removing the seeds to keep it more approachable if you prefer.
Can I make the grilled pineapple salsa ahead of time?
You can prepare the salsa a few hours in advance and refrigerate it. Just add the avocado slices right before serving to prevent browning.
What if I don’t have a grill?
No problem! You can grill the chicken and pineapple on a grill pan or even roast them in the oven under a broiler. Just watch closely to get that nice caramelization without burning.
Are corn tortillas gluten-free?
Yes, traditional corn tortillas are naturally gluten-free, making this recipe a great option if you’re avoiding gluten.
Final Thoughts
This Chili Lime Chicken Tacos with Grilled Pineapple Salsa Recipe is an absolute showstopper that’s surprisingly easy to make at home. The bright, bold flavors combined with the juicy grilled chicken and sweet pineapple create a mouthwatering experience that’s perfect anytime you want something memorable. So grab your ingredients, fire up the grill, and get ready to enjoy one of the most satisfying tacos you’ll ever taste. Trust me, your dinner lineup just got a serious upgrade!
Print
Chili Lime Chicken Tacos with Grilled Pineapple Salsa Recipe
- Prep Time: 0h 30m
- Cook Time: 0h 20m
- Total Time: 0h 50m
- Yield: 8 small tacos
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten Free
Description
These Chili Lime Chicken Tacos with Grilled Pineapple Salsa are a vibrant and zesty treat perfect for any taco night. Juicy marinated chicken thighs are grilled to perfection, paired with a sweet and smoky pineapple salsa, and served on warm corn tortillas with avocado and fresh cilantro. The combination of tangy lime, smoky chili, and caramelized pineapple makes each bite bursting with flavor.
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 the olive oil, lime zest and juice, chili powder, paprika, garlic powder, onion powder, cumin, salt, and black 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 enhance flavor.
- Grill the Chicken: Preheat an outdoor grill or grill pan over medium-high heat and lightly oil the grates to prevent sticking. Grill the marinated chicken thighs for 5-7 minutes per side until fully cooked and the internal temperature reaches 165°F (74°C). Remove from the grill and let it rest for a few minutes before slicing into strips.
- Grill the Pineapple: While the chicken cooks, place pineapple rings on the grill and cook for 2-3 minutes per side until they develop caramelized grill marks. Once grilled, chop the pineapple into small bite-sized pieces.
- Prepare Pineapple Salsa: In a bowl, combine the chopped grilled pineapple, finely diced red onion, jalapeño, cilantro, lime zest and juice, and a pinch of salt. Mix well to blend the flavors.
- Warm the Tortillas: Grill the corn tortillas for about 30 seconds on each side, until they are warm and have slight char marks.
- Assemble the Tacos: Place slices of grilled chicken onto each warm tortilla, top with the grilled pineapple salsa and avocado slices, garnish with extra cilantro, and serve with lime wedges on the side for added zest.
Notes
- For extra heat, keep some jalapeño seeds in the salsa or add hot sauce when assembling tacos.
- Chicken thighs are ideal for juicy tacos, but chicken breasts can be substituted if preferred.
- Grill indoors using a grill pan if an outdoor grill is not available.
- Leftover chicken and salsa can be stored separately in airtight containers for up to 3 days in the refrigerator.
- Warm tortillas wrapped in a clean kitchen towel retain heat better after grilling.
