Tequila-Lime Grilled Chicken Tacos with Pineapple Salsa

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

Juicy chicken marinated in tequila and lime, grilled to perfection and topped with a fresh pineapple salsa for a bright Mexican-inspired taco. This mexican-inspired chicken ready in about 30 minutes blends boneless and skinless chicken thighs, tequila, freshly squeezed lime juice 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: 15 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, whisk together 1/4 cup tequila, 1/4 cup freshly squeezed lime juice, 2 tablespoons olive oil, 3 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper to create the marinade.
  2. Step 2: Place 1.5 pounds boneless skinless chicken thighs in a large resealable bag or shallow dish and pour the marinade over. Seal and refrigerate for at least 1 hour or up to 4 hours.
  3. Step 3: Meanwhile, prepare the pineapple salsa by combining 1 cup diced fresh pineapple, 1/4 cup finely diced red onion, 1/4 cup chopped cilantro, and 1 minced seeded jalapeño in a bowl. Set aside.
  4. Step 4: Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 5-6 minutes per side until cooked through and internal temperature reaches 165°F.
  5. Step 5: Warm 8 small corn tortillas on the grill for 30 seconds per side.
  6. Step 6: Slice grilled chicken into strips and assemble tacos by dividing chicken evenly among tortillas and topping with pineapple salsa. Serve with lime wedges for squeezing.

Frequently asked questions

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

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Tequila-Lime Grilled Chicken Tacos with 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 Grilled Chicken Tacos with 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 Grilled Chicken Tacos with 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 Grilled Chicken Tacos with 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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