Grilled Chicken Tinga with Chipotle and Pineapple

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

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 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.

★ 4.4 (9 ratings) Prep: 20 min Cook: 25 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Stir in 1/4 cup chopped cilantro and 1/2 lime juiced, and cook for 1 minute more.
  6. Step 6: Slice the grilled chicken and serve over the pineapple tinga sauce, garnished with extra cilantro.

Frequently asked questions

How long does Grilled Chicken Tinga with Chipotle and Pineapple take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Chicken Tinga with Chipotle and Pineapple?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breasts from drying out.

Can I substitute ingredients in Grilled Chicken Tinga with Chipotle and Pineapple?

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 Grilled Chicken Tinga with Chipotle and Pineapple 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 Grilled Chicken Tinga with Chipotle and Pineapple?

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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