Tequila-Lime Grilled Chicken with Pineapple Salsa

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

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 drafted and published.

Juicy grilled chicken marinated in tequila and lime served with a vibrant pineapple salsa, offering a sweet and tangy flavor contrast. This Mexican-inspired chicken recipe, ready in about 65 minutes, pairs boneless skinless chicken breasts, tequila, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 50 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

4 pieces (6 oz each) boneless skinless chicken breasts
1/4 cup tequila
1/4 cup fresh lime juice
2 tbsp olive oil
3 garlic cloves minced
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
1 cup fresh pineapple diced
1/2 cup red bell pepper diced
1/4 cup red onion finely chopped
1/4 cup cilantro chopped
1 small jalapeño seeded and minced
1 tbsp honey

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Instructions

Step 1: In a large bowl, whisk together 1/4 cup tequila, 1/4 cup fresh lime juice, 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Add 4 boneless skinless chicken breasts and toss to coat. Cover and marinate in the refrigerator for at least 45 minutes.
Step 2: While chicken marinates, prepare the pineapple salsa by combining 1 cup diced fresh pineapple, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 1/4 cup chopped cilantro, 1 small minced jalapeño, and 1 tbsp honey in a bowl. Mix well and refrigerate until serving.
Step 3: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade and grill for 6-7 minutes per side, or until internal temperature reaches 165°F and juices run clear.
Step 4: Transfer chicken to a plate and let rest for 5 minutes. Serve topped with 1/2 cup pineapple salsa per chicken breast for a fresh, tangy complement.