Island-Spiced Chicken Tacos with Pineapple Salsa

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

Juicy grilled chicken seasoned with island spices served in warm corn tortillas topped with a sweet and tangy pineapple salsa. This caribbean-inspired chicken ready in about 32 minutes blends boneless and skinless chicken breasts, olive oil, ground cumin 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 320 calories and feeds 4, 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: 20 min Cook: 12 min Serves 4 Caribbean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 2 tablespoons olive oil, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add 1 pound boneless skinless chicken breasts and coat evenly. Let marinate for 15 minutes.
  2. Step 2: Preheat grill or grill pan over medium-high heat. Grill chicken breasts for 5-6 minutes per side until internal temperature reaches 165°F and juices run clear. Remove and let rest for 5 minutes.
  3. Step 3: Meanwhile, prepare pineapple salsa by mixing 1 cup chopped fresh pineapple, 1/4 cup finely diced red onion, 2 tablespoons chopped fresh cilantro, 1 small seeded and finely chopped jalapeño, 2 tablespoons lime juice, and 1/4 teaspoon salt in a small bowl.
  4. Step 4: Slice grilled chicken into thin strips. Warm 8 small corn tortillas on the grill or skillet for 30 seconds each side until pliable.
  5. Step 5: Assemble tacos by dividing chicken strips evenly among tortillas and topping with pineapple salsa. Serve immediately.

Frequently asked questions

How long does Island-Spiced Chicken Tacos with Pineapple Salsa take to make?

Total time is about 32 minutes (20 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Island-Spiced Chicken Tacos with 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 Island-Spiced Chicken Tacos with 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 Island-Spiced Chicken Tacos with 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 Island-Spiced Chicken Tacos with Pineapple Salsa?

Caribbean 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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