Roasted Chicken Tacos with Charred Pineapple Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Juicy roasted chicken seasoned with smoky spices topped with a vibrant charred pineapple salsa, served on warm corn tortillas. This mexican-inspired street food ready in about 40 minutes blends boneless skinless chicken thighs, olive oil, smoked paprika 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.

Ingredients

• 1 lb boneless skinless chicken thighs
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup fresh pineapple chunks
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh cilantro
• 2 tbsp lime juice
• 8 small corn tortillas

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 lb boneless skinless chicken thighs with 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated. Arrange on a baking sheet and roast for 20-25 minutes, flipping halfway, until internal temperature reaches 165°F and edges are slightly charred.
2. Step 2: While chicken roasts, heat a cast iron skillet over medium-high heat. Add 1 cup fresh pineapple chunks and cook for 5-7 minutes, stirring occasionally, until pieces develop deep golden char marks and caramelized edges. Remove from heat and mix with 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, and 2 tbsp lime juice. Season lightly with salt to taste.
3. Step 3: Warm 8 small corn tortillas on a dry skillet over medium heat for 30 seconds per side until pliable and slightly toasted.
4. Step 4: Once chicken is done, let rest 5 minutes, then chop into bite-sized pieces. Assemble tacos by dividing chicken evenly over tortillas and topping with generous spoonfuls of charred pineapple salsa. Serve immediately.