Chipotle-Spiced Grilled Chicken Tacos with Pineapple Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Smoky chipotle-seasoned grilled chicken served in warm corn tortillas with a bright pineapple salsa for a balanced and vibrant taco experience. This mexican-inspired chicken ready in about 30 minutes blends pounds boneless skinless chicken thighs, teaspoons chipotle chili powder, teaspoon ground cumin 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.

Prep: 15 min Cook: 15 min Serves 4 Mexican cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 2 teaspoons chipotle chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon sea salt, 1/2 teaspoon freshly ground black pepper, and 2 tablespoons olive oil to make a spice rub. Toss 1.5 pounds boneless skinless chicken thighs in the rub until evenly coated.
  2. Step 2: Preheat a grill or grill pan to medium-high heat (about 400°F). Grill the chicken thighs for 5-6 minutes per side until cooked through and slightly charred, reaching an internal temperature of 165°F. Remove and let rest for 5 minutes before slicing into thin strips.
  3. Step 3: While the chicken cooks, prepare the pineapple salsa by combining 1 cup diced fresh pineapple, 1/4 cup finely chopped red onion, 2 tablespoons chopped cilantro, and 2 tablespoons lime juice in a small bowl. Mix gently.
  4. Step 4: Warm 8 small corn tortillas over the grill or in a dry skillet for 30 seconds each side until pliable. Assemble tacos by placing sliced chicken on each tortilla, topping with pineapple salsa, sliced avocado from 1 medium avocado, and 1/4 cup crumbled cotija cheese. Serve immediately.

Frequently asked questions

How long does Chipotle-Spiced Grilled Chicken Tacos with Pineapple Salsa take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Chipotle-Spiced Grilled Chicken Tacos with Pineapple Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Chipotle-Spiced Grilled Chicken Tacos with Pineapple Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chipotle-Spiced Grilled Chicken Tacos with Pineapple Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chipotle-Spiced Grilled Chicken Tacos with Pineapple Salsa?

Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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