Grilled Mexican Chicken Tacos with Regional Pineapple Salsa

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

Juicy grilled chicken thighs topped with a bright pineapple salsa featuring regional Mexican flavors, served in warm corn tortillas. This Mexican-inspired chicken recipe, ready in about 55 minutes, pairs boneless skinless chicken thighs, olive oil, ground cumin 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: 40 min Cook: 15 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 1.5 lbs boneless skinless chicken thighs with 2 tbsp olive oil, 1 1/2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Toss to coat evenly and marinate for at least 30 minutes.
  2. Step 2: While the chicken marinates, prepare the pineapple salsa by mixing 1 cup diced fresh pineapple, 1/4 cup finely diced red onion, 1 minced small jalapeño (seeded for less heat), 3 tbsp chopped fresh cilantro, and 2 tbsp lime juice in a bowl. Refrigerate until serving.
  3. Step 3: Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken thighs for 5-6 minutes per side until cooked through and internal temperature reaches 165°F. Let rest for 5 minutes before slicing into strips.
  4. Step 4: Warm 8 small corn tortillas on the grill for 30 seconds per side until pliable and slightly charred.
  5. Step 5: Assemble tacos by placing sliced chicken on each tortilla, topping with a spoonful of pineapple salsa, and sprinkling with 1/4 cup crumbled cotija cheese if using. Serve immediately.

Frequently asked questions

How long does Grilled Mexican Chicken Tacos with Regional Pineapple Salsa take to make?

Total time is about 55 minutes (40 min prep + 15 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 Mexican Chicken Tacos with Regional Pineapple Salsa?

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 olive oil from drying out.

Can I substitute ingredients in Grilled Mexican Chicken Tacos with Regional 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 Grilled Mexican Chicken Tacos with Regional 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 Grilled Mexican Chicken Tacos with Regional 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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