Charred Pineapple and Chipotle Chicken Tacos

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Smoky chipotle-marinated chicken paired with sweet, charred pineapple creates a vibrant taco filling bursting with bold flavors. This Mexican-inspired chicken recipe, ready in about 40 minutes, pairs boneless skinless chicken thighs, chipotle peppers in adobo sauce, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

1 lb, cut into 1-inch pieces boneless skinless chicken thighs
2 peppers, minced chipotle peppers in adobo sauce
2 tbsp, freshly squeezed lime juice
3, minced garlic cloves
2 tbsp olive oil
1 cup, fresh pineapple chunks
8 small corn tortillas
1/4 cup, chopped cilantro leaves
1/4 cup, finely diced red onion
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: In a bowl, combine 1 lb boneless skinless chicken thighs cut into 1-inch pieces with 2 minced chipotle peppers in adobo sauce, 2 tbsp freshly squeezed lime juice, 3 minced garlic cloves, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Toss well and marinate for 20 minutes.
Step 2: Heat a grill pan over medium-high heat and grill 1 cup fresh pineapple chunks for 3-4 minutes per side until nicely charred and caramelized. Remove and set aside.
Step 3: Add the marinated chicken pieces to the grill pan and cook for 5-6 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds on each side.
Step 5: Assemble tacos by dividing the chicken and charred pineapple evenly among the tortillas. Top with 1/4 cup chopped cilantro leaves and 1/4 cup finely diced red onion. Serve immediately.