Purple Corn Tortilla Tacos with Charred Pineapple Salsa

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

Tacos featuring hearty purple corn tortillas filled with grilled chicken and topped with a bright, smoky charred pineapple salsa. This Mexican-inspired taco and burrito recipe, ready in about 30 minutes, pairs purple corn tortillas, chicken breasts, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 15 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a grill pan over medium-high heat. Toss 1 cup pineapple chunks with 1 tbsp olive oil and grill for 3-4 minutes on each side until charred and caramelized; set aside.
  2. Step 2: In a bowl, combine 1 lb thinly sliced chicken breasts with 1 tbsp olive oil, 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper, tossing to coat evenly.
  3. Step 3: Grill the seasoned chicken slices on the hot pan for 4-5 minutes per side until cooked through and slightly charred.
  4. Step 4: In a small bowl, mix the charred pineapple, 1/4 cup finely diced red onion, 3 tbsp chopped fresh cilantro, 2 tbsp lime juice, and 1 small minced jalapeño to make the salsa.
  5. Step 5: Warm 8 purple corn tortillas on the grill pan for 30 seconds per side. Assemble tacos by dividing the grilled chicken among the tortillas and topping with the charred pineapple salsa. Serve immediately.

Frequently asked questions

How long does Purple Corn Tortilla Tacos with Charred Pineapple Salsa take to make?

Total time is about 30 minutes (15 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 Purple Corn Tortilla Tacos with Charred 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 purple corn tortillas from drying out.

Can I substitute ingredients in Purple Corn Tortilla Tacos 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 Purple Corn Tortilla Tacos with Charred 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 Purple Corn Tortilla Tacos with Charred 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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