Mexican Gold Rum-Spiced Chicken Tacos with Pineapple Salsa

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

Juicy chicken marinated in Mexican gold rum and spices, grilled and served in warm tortillas topped with fresh pineapple salsa for a vibrant taco experience. This mexican-inspired tacos & burritos ready in about 30 minutes blends boneless skinless chicken thighs, Mexican gold rum, 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 350 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: 15 min Cook: 15 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, whisk together 1/4 cup Mexican gold rum, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp olive oil.
  2. Step 2: Add 1 lb boneless skinless chicken thighs to the marinade, tossing to coat completely. Cover and refrigerate for at least 1 hour or up to 4 hours.
  3. Step 3: Preheat grill or grill pan over medium-high heat. Remove chicken from marinade and grill for 5-6 minutes per side until cooked through and edges are slightly charred.
  4. Step 4: While chicken cooks, prepare the pineapple salsa by mixing 1 cup diced fresh pineapple, 1/4 cup diced red onion, 1 minced jalapeño, 2 tbsp chopped cilantro, and 2 tbsp lime juice in a bowl.
  5. Step 5: Warm 8 corn tortillas on the grill or stovetop until pliable.
  6. Step 6: Slice grilled chicken into strips and assemble tacos by placing chicken on tortillas and topping with pineapple salsa. Serve immediately.

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Frequently asked questions

How long does Mexican Gold Rum-Spiced Chicken Tacos with Pineapple Salsa take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Mexican Gold Rum-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 Mexican Gold Rum-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 Mexican Gold Rum-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 Mexican Gold Rum-Spiced Chicken Tacos with Pineapple Salsa?

Mexican tacos & burritos 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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