Spiced Latin-Style Chicken Tacos with Pineapple Salsa

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Tender chicken marinated in a smoky spice blend, grilled to perfection, and topped with a fresh pineapple salsa for a balanced sweet and savory taco experience. This Latin American recipe, ready in about 55 minutes, pairs boneless skinless chicken thighs, ground cumin, smoked paprika 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.

Ingredients

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

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Instructions

1. Step 1: In a medium bowl, combine 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp chili powder, 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper to make a marinade. Add 1 lb boneless skinless chicken thighs and toss to coat evenly. Let marinate for 30 minutes at room temperature.
2. Step 2: Meanwhile, prepare the pineapple salsa by mixing 1 cup diced fresh pineapple, 1/4 cup finely chopped red onion, 2 tbsp chopped cilantro leaves, and 1 tbsp lime juice in a small bowl. Set aside to allow flavors to meld.
3. Step 3: Heat a grill or grill pan to medium-high heat (about 400°F). Grill the marinated chicken thighs for 5-6 minutes per side until internal temperature reaches 165°F and the edges are slightly charred.
4. Step 4: Remove the chicken from the grill and let rest for 5 minutes, then slice into thin strips.
5. Step 5: Warm 8 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable and slightly toasted.
6. Step 6: Assemble the tacos by dividing the sliced chicken evenly among the tortillas and topping with generous spoonfuls of pineapple salsa. Serve immediately.