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
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 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.
