Street-Style Grilled Chicken Tacos with Pineapple Salsa

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

Juicy grilled chicken marinated in smoky spices topped with fresh pineapple salsa tucked into warm corn tortillas for vibrant street food flavor. This Mexican-inspired taco and burrito recipe (gluten free), ready in about 30 minutes, pairs chicken thighs, olive oil, smoked paprika 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 rice, quinoa, or a quick salad. 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
• 1/2 tsp garlic powder
• 1/2 tsp chili powder
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 cup finely diced, fresh pineapple
• 1/4 cup finely diced red onion
• 1 small, seeded and minced jalapeño
• 2 tbsp chopped fresh cilantro
• 1 tbsp lime juice
• 8 small corn tortillas
• 1/4 cup crumbled cotija cheese

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Instructions

1. Step 1: In a mixing bowl, combine 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp chili powder, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Add 1 lb boneless skinless chicken thighs and toss to coat. Marinate for at least 30 minutes.
2. Step 2: While the chicken marinates, prepare the pineapple salsa by mixing 1 cup finely diced fresh pineapple, 1/4 cup finely diced red onion, 1 small minced jalapeño (seeded for less heat), 2 tbsp chopped fresh cilantro, and 1 tbsp lime juice in a bowl. Set aside.
3. Step 3: Preheat a grill or grill pan to medium-high heat. Grill the marinated chicken thighs for 5-6 minutes per side until cooked through and nicely charred.
4. Step 4: Remove chicken from grill and let rest for 5 minutes, then slice into thin strips.
5. Step 5: Warm 8 small corn tortillas on the grill for 30 seconds per side until pliable.
6. Step 6: Assemble tacos by placing sliced grilled chicken on each tortilla, topping with pineapple salsa, and sprinkling 1 tbsp crumbled cotija cheese per taco. Serve immediately.