Spiced Mexican Street-Style Chicken Tacos with Grilled Pineapple

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

Juicy chicken marinated in smoky spices, grilled and served on warm corn tortillas with tangy grilled pineapple and fresh cilantro. This mexican-inspired chicken ready in about 55 minutes pairs chili powder, smoked paprika, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 40 min Cook: 15 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 1 tbsp chili powder, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp garlic powder, 2 tbsp olive oil, 2 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb boneless skinless chicken thighs and toss to coat evenly. Marinate for at least 30 minutes.
  2. Step 2: Preheat a grill or grill pan over medium-high heat. Grill 1 cup fresh pineapple slices for 2-3 minutes per side until charred and caramelized. Remove and chop into small pieces.
  3. Step 3: Grill the chicken thighs for 5-6 minutes per side until cooked through and nicely charred. Let rest for 5 minutes, then slice into strips.
  4. Step 4: Warm 8 small corn tortillas on the grill for 30 seconds per side until pliable and slightly toasted.
  5. Step 5: Assemble tacos by dividing the sliced chicken among the tortillas, topping each with grilled pineapple pieces, 1/4 cup finely diced red onion, 1/4 cup crumbled cotija cheese, chopped fresh cilantro, and optional jalapeño slices.

Frequently asked questions

How long does Spiced Mexican Street-Style Chicken Tacos with Grilled Pineapple take to make?

Total time is about 55 minutes (40 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 Spiced Mexican Street-Style Chicken Tacos with Grilled Pineapple?

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 chili powder from drying out.

Can I substitute ingredients in Spiced Mexican Street-Style Chicken Tacos with Grilled Pineapple?

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 Spiced Mexican Street-Style Chicken Tacos with Grilled Pineapple 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 Spiced Mexican Street-Style Chicken Tacos with Grilled Pineapple?

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.

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