Grilled Tequila-Lime Chicken with Charred Pineapple Salsa

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Juicy grilled chicken marinated in tequila and lime, served with a sweet and smoky charred pineapple salsa that brightens every bite. This Mexican-inspired Cinco de Mayo recipe, ready in about 35 minutes, pairs boneless skinless chicken thighs, tequila, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 calories and feeds 6, 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

• 2 lbs boneless skinless chicken thighs
• 1/4 cup tequila
• 1/4 cup lime juice
• 3, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp chili powder
• 2 tbsp olive oil
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 small, peeled, cored, and cut into 1-inch chunks pineapple
• 1 small, diced red bell pepper
• 1/4 cup, finely diced red onion
• 1, seeded and minced jalapeño
• 1/4 cup chopped fresh cilantro
• 1 tbsp honey

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Instructions

1. Step 1: In a bowl, combine 1/4 cup tequila, 1/4 cup lime juice, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp chili powder, 2 tbsp olive oil, 1 1/2 tsp salt, and 1/2 tsp black pepper. Add 2 lbs boneless skinless chicken thighs and marinate for at least 1 hour, preferably 4 hours, in the refrigerator.
2. Step 2: Preheat grill to medium-high heat. Thread 1 small peeled and cored pineapple cut into 1-inch chunks onto skewers and grill for 4-5 minutes per side until charred and caramelized.
3. Step 3: Remove pineapple from skewers and dice into smaller pieces. In a bowl, combine charred pineapple, 1 small diced red bell pepper, 1/4 cup finely diced red onion, 1 seeded and minced jalapeño, 1/4 cup chopped fresh cilantro, and 1 tbsp honey; mix well for the salsa.
4. Step 4: Grill marinated chicken thighs for 6-7 minutes per side until internal temperature reaches 165°F and chicken is nicely charred.
5. Step 5: Serve grilled chicken topped with generous spoonfuls of charred pineapple salsa alongside lime wedges.