Grilled Tequila-Lime Chicken with Charred Pineapple Salsa

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

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 ready in about 35 minutes blends boneless skinless chicken thighs, tequila, lime juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 430 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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: 15 min Cook: 20 min Serves 6 Mexican cuisine 430 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Grilled Tequila-Lime Chicken with Charred Pineapple Salsa take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Grilled Tequila-Lime Chicken with Charred Pineapple Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Grilled Tequila-Lime Chicken with Charred 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 Tequila-Lime Chicken with Charred Pineapple Salsa for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Tequila-Lime Chicken with Charred Pineapple Salsa?

Mexican cinco de mayo 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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