Coachella-Spiced Grilled Chicken Tacos with Pineapple Salsa

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

Tender grilled chicken marinated in smoky spices topped with a bright, fresh pineapple salsa, inspired by the vibrant flavors of the California desert festival. This Mexican-inspired taco and burrito recipe, ready in about 52 minutes, pairs Boneless skinless chicken thighs, Olive oil, Smoked paprika 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.

Ingredients

• 1 lb, trimmed Boneless skinless chicken thighs
• 2 tbsp Olive oil
• 1 tsp Smoked paprika
• 1 tsp Ground cumin
• 1 tsp Chili powder
• 1/2 tsp Garlic powder
• 3/4 tsp Salt
• 1/4 tsp Black pepper
• 1 cup diced Fresh pineapple
• 1/2 cup diced Red bell pepper
• 1/4 cup finely diced Red onion
• 2 tbsp chopped Fresh cilantro
• 1 tbsp Fresh lime juice
• 8 Small corn tortillas
• 1/2 cup, for serving Sour cream

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Instructions

1. Step 1: In a bowl, whisk together 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp garlic powder, 3/4 tsp salt, and 1/4 tsp black pepper. Add 1 lb boneless skinless chicken thighs and toss to coat thoroughly. Marinate for at least 30 minutes.
2. Step 2: While chicken marinates, prepare pineapple salsa by combining 1 cup diced fresh pineapple, 1/2 cup diced red bell pepper, 1/4 cup finely diced red onion, 2 tbsp chopped fresh cilantro, and 1 tbsp fresh lime juice in a bowl. Mix well and refrigerate.
3. Step 3: Preheat grill or grill pan to medium-high heat (about 400°F). Grill chicken thighs for 5-6 minutes per side until cooked through and internal temperature reaches 165°F.
4. Step 4: Remove chicken and let rest for 5 minutes, then slice into thin strips.
5. Step 5: Warm 8 small corn tortillas on the grill for 30 seconds per side until pliable.
6. Step 6: Assemble tacos by layering sliced chicken and 2-3 tbsp pineapple salsa on each tortilla. Serve with 1 tbsp sour cream per taco or on the side.