Street-Style Grilled Chicken Tacos with Charred Pineapple Salsa

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy grilled chicken tacos topped with a vibrant, smoky pineapple salsa that balances sweet, spicy, and tangy flavors. This Mexican-inspired taco and burrito recipe, ready in about 40 minutes, pairs boneless skinless chicken thighs, chili powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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: 25 min Cook: 15 min Serves 4 Mexican cuisine 400 cal/serving

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Ingredients

1.5 lbs boneless skinless chicken thighs
2 tsp chili powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp sea salt
2 tbsp fresh lime juice
2 tbsp vegetable oil
1 cup fresh pineapple chunks
1/4 cup red onion, diced
1 small jalapeño, minced
1/4 cup fresh cilantro, chopped
8 corn tortillas
1/3 cup cotija cheese, crumbled

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Instructions

Step 1: In a bowl, mix 2 tsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp sea salt, 2 tbsp fresh lime juice, and 2 tbsp vegetable oil. Add 1.5 lbs boneless skinless chicken thighs and toss to coat. Marinate at room temperature for 20 minutes.
Step 2: Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken thighs for 5-6 minutes per side until cooked through and nicely charred. Remove and let rest for 5 minutes, then slice thinly.
Step 3: While the chicken grills, char 1 cup fresh pineapple chunks in a dry skillet over medium-high heat for 3-4 minutes until caramelized. Combine the pineapple with 1/4 cup diced red onion, 1 minced small jalapeño, and 1/4 cup chopped fresh cilantro to make salsa.
Step 4: Warm 8 corn tortillas on the grill for 30 seconds per side. Assemble tacos by layering sliced chicken, charred pineapple salsa, and 1/3 cup crumbled cotija cheese.
Step 5: Serve immediately with lime wedges on the side for extra brightness.