South Texas Grilled Chicken Tacos with Charred Pineapple Salsa
Juicy grilled chicken seasoned with a smoky spice blend, served in warm tortillas topped with a sweet and tangy charred pineapple salsa. This mexican-inspired chicken ready in about 40 minutes blends boneless skinless chicken thighs, olive oil, chili powder 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 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.
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup fresh pineapple chunks
- 1/4 cup red onion, finely diced
- 1 small jalapeño, seeded and minced
- 3 tbsp fresh cilantro, chopped
- 2 tbsp fresh lime juice
- 12 small corn tortillas
- 1/2 cup cotija cheese, crumbled
- 1 avocado avocado slices
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a bowl, combine 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Add 1.5 lbs boneless skinless chicken thighs and coat evenly. Let marinate for 20 minutes.
- Step 2: Preheat a grill or grill pan to medium-high heat. Place the marinated chicken thighs on the grill and cook for 5-6 minutes per side until cooked through and slightly charred. Remove and let rest for 5 minutes, then slice thinly.
- Step 3: While the chicken cooks, heat a cast-iron skillet over high heat. Add 1 cup fresh pineapple chunks and char for 3-4 minutes, turning occasionally until caramelized and smoky.
- Step 4: Mix the charred pineapple with 1/4 cup finely diced red onion, 1 minced jalapeño, 3 tbsp chopped cilantro, and 2 tbsp fresh lime juice to create the pineapple salsa.
- Step 5: Warm 12 small corn tortillas on the grill or in a skillet until pliable and slightly toasted.
- Step 6: Assemble tacos by layering sliced grilled chicken, pineapple salsa, 1/2 cup crumbled cotija cheese, and slices from 1 avocado on each tortilla. Serve immediately with extra lime wedges if desired.
Frequently asked questions
How long does South Texas Grilled Chicken Tacos with Charred Pineapple Salsa take to make?
Total time is about 40 minutes (25 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 South Texas Grilled Chicken Tacos 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 South Texas Grilled Chicken 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 South Texas Grilled Chicken Tacos 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 South Texas Grilled Chicken Tacos with Charred Pineapple Salsa?
Mexican 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.
