Chipotle-Smoked Chicken Thighs with Charred Pineapple Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-22 · Updated 2026-07-22

Juicy smoked chicken thighs coated in a smoky chipotle rub, paired with a bright, sweet-spicy charred pineapple salsa that balances the heat. This american-inspired chicken ready in about 135 minutes blends bone-in, skin-on chicken thighs, chipotle chili powder, brown sugar into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Ingredients

• 8 pieces bone-in, skin-on chicken thighs
• 2 tbsp chipotle chili powder
• 1 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tbsp kosher salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 2 cups pineapple chunks
• 1 small, finely diced red onion
• 1, seeded and minced jalapeño
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1/2 tsp salt

Instructions

1. Step 1: In a bowl, combine 2 tbsp chipotle chili powder, 1 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tbsp kosher salt, and 1 tsp black pepper. Rub this spice mix evenly over 8 bone-in, skin-on chicken thighs, coating all sides.
2. Step 2: Preheat your smoker to 275°F using fruitwood like apple or cherry for a sweet smoke. Place the chicken thighs skin side up on the smoker rack and smoke for 1.5 to 2 hours until the internal temperature reaches 165°F and skin is slightly crisp.
3. Step 3: While chicken smokes, heat 2 tbsp olive oil in a skillet over medium-high heat. Add 2 cups pineapple chunks and cook, stirring occasionally, for 5-7 minutes until pineapple is caramelized and charred at edges.
4. Step 4: Transfer pineapple to a bowl and stir in 1 small finely diced red onion, 1 minced jalapeño (seeded for less heat), 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, and 1/2 tsp salt. Mix well and let sit to meld flavors.
5. Step 5: Remove chicken from smoker and let rest for 5 minutes. Serve thighs topped with a generous scoop of charred pineapple salsa for a vibrant flavor contrast.