Chili-Lime Grilled Chicken Tacos with Pineapple Salsa

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

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.

Juicy grilled chicken marinated in zesty chili-lime sauce served in warm tortillas with bright pineapple salsa for a fresh, vibrant taco experience. This Mexican-inspired St. Patrick’s Day recipe, ready in about 55 minutes, pairs boneless chicken thighs, chili powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 40 min Cook: 15 min Serves 4 Mexican cuisine 350 cal/serving

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Ingredients

500g boneless chicken thighs
1 tbsp chili powder
1 tsp ground cumin
3 tbsp lime juice
2 tbsp olive oil
3 garlic cloves, minced
1 tsp salt
8 corn tortillas
1 cup pineapple, diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 jalapeño, seeded and diced
1 tbsp honey
for serving lime wedges

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Instructions

Step 1: In a medium bowl, combine 1 tbsp chili powder, 1 tsp ground cumin, 3 tbsp lime juice, 2 tbsp olive oil, 3 minced garlic cloves, and 1 tsp salt. Add 500g boneless chicken thighs and toss to coat. Marinate for at least 30 minutes.
Step 2: Preheat grill or grill pan to medium-high heat. Grill chicken thighs for 5-6 minutes per side until cooked through and internal temperature reaches 165°F, with nice char marks.
Step 3: Meanwhile, in a small bowl, mix 1 cup diced pineapple, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, 1 diced jalapeño (seeded), and 1 tbsp honey. Stir gently to combine and set aside.
Step 4: Warm 8 corn tortillas on the grill for about 30 seconds per side until pliable and lightly charred.
Step 5: Slice grilled chicken into strips. Assemble tacos by placing chicken slices on tortillas and topping with generous spoonfuls of pineapple salsa.
Step 6: Serve with lime wedges for squeezing over the tacos just before eating.