Tequila-Lime Chicken with Grilled Pineapple Salsa

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

Juicy chicken marinated in tequila and lime juice, grilled to perfection and topped with a vibrant pineapple salsa that balances sweet and tangy flavors. This mexican-inspired chicken ready in about 35 minutes blends tequila, lime juice, divided olive oil 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 350 calories and feeds 4, 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.

Prep: 15 min Cook: 20 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, whisk together 1/4 cup tequila, 1/4 cup lime juice, 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp ground cumin, 1 1/2 tsp salt, and 1/2 tsp black pepper to create a marinade.
  2. Step 2: Add 4 boneless skinless chicken breasts (6 oz each) to the marinade, coating thoroughly. Cover and refrigerate for at least 1 hour or up to 4 hours.
  3. Step 3: Preheat grill or grill pan over medium-high heat. Toss 1 cup diced fresh pineapple with 1 tbsp olive oil. Grill pineapple pieces for 3-4 minutes per side until charred and softened.
  4. Step 4: While pineapple grills, also grill the marinated chicken breasts for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear.
  5. Step 5: In a medium bowl, combine grilled pineapple, 1/2 cup diced red bell pepper, 1/4 cup diced red onion, 2 tbsp chopped cilantro, and 1 minced jalapeño. Stir gently to mix.
  6. Step 6: Serve grilled chicken topped generously with the grilled pineapple salsa for a bright, smoky contrast.

Equipment for this recipe

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Frequently asked questions

How long does Tequila-Lime Chicken with Grilled Pineapple Salsa take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Tequila-Lime Chicken with Grilled 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 Tequila-Lime Chicken with Grilled 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 Tequila-Lime Chicken with Grilled Pineapple Salsa 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 Tequila-Lime Chicken with Grilled 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.

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