Grilled Chicken Tinga with Chipotle and Pineapple

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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 chicken breasts grilled to perfection and served atop a smoky, sweet-tart sauce made with chipotle peppers, pineapple, and tomatoes, a vibrant twist on the classic Mexican tinga. This Mexican-inspired chicken recipe, ready in about 45 minutes, pairs chicken breasts, olive oil, smoked paprika 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: 20 min Cook: 25 min Serves 4 Mexican cuisine 350 cal/serving

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Ingredients

1.5 lbs chicken breasts
2 tbsp olive oil
1 tsp smoked paprika
1/2 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
1 can (14 oz) diced tomatoes with green chiles
2 tbsp adobo sauce
1/2 cup pineapple chunks
1/4 cup, finely chopped red onion
1/4 cup, chopped cilantro
1/2, juiced lime

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Instructions

Step 1: Preheat grill to medium-high heat. Rub 1.5 lbs chicken breasts with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Let marinate for 15 minutes.
Step 2: Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F, then set aside and let rest for 5 minutes before slicing.
Step 3: While chicken grills, heat a skillet over medium heat. Add 1 can diced tomatoes with green chiles and 2 tbsp adobo sauce, and simmer for 5 minutes until slightly thickened.
Step 4: Stir in 1/2 cup pineapple chunks and 1/4 cup finely chopped red onion, and cook for 3 more minutes until pineapple is tender.
Step 5: Stir in 1/4 cup chopped cilantro and 1/2 lime juiced, and cook for 1 minute more.
Step 6: Slice the grilled chicken and serve over the pineapple tinga sauce, garnished with extra cilantro.