If you’re on the hunt for something bright, bold, and downright addictive, then grab your grill and get ready because this Grilled Chili Lime Chicken Tacos with Pineapple Salsa Recipe is an absolute game-changer. From the zesty chili lime marinade on juicy chicken to that fresh, tangy pineapple salsa topping, every bite is like a mini vacation in your mouth. I promise once you make this, it’ll quickly become one of your go-to taco nights — friends and family included!
Why You’ll Love This Recipe
- Mouthwatering Flavor: The chili lime seasoning gives the chicken a perfect spicy tang that pairs beautifully with the sweet pineapple salsa.
- Fresh & Vibrant Toppings: Pineapple, avocado, and cilantro bring a fresh contrast that brightens every bite and keeps it light.
- Simple & Quick: Marinate, grill, mix, and serve — perfect for a busy weeknight or casual weekend cookout.
- Customizable to Taste: Easily swap tortillas or spice levels to suit your family’s preferences with little fuss.
Ingredients & Why They Work
Each ingredient in this Grilled Chili Lime Chicken Tacos with Pineapple Salsa Recipe plays a crucial part in creating a balance of sweet, spicy, tangy, and smoky flavors. I love using a high-quality Tajin seasoning for that authentic chili lime kick, and fresh pineapple just can’t be beat for salsa. When shopping, look for ripe avocados and firm yet juicy pineapples to make your salsa pop.
- Chicken breasts: Choose boneless, skinless for even grilling and easy slicing.
- Tajin seasoning (or chili lime seasoning): It’s the flavor hero — gets that bold zing with mild heat.
- Olive oil: Helps the chicken marinate and prevents sticking on the grill.
- Pineapple spears: Fresh or thawed frozen works; grilling caramelizes the sugars perfectly.
- Jalapeño pepper: Adds just the right amount of heat without overpowering.
- Avocado: Creamy texture that mellows the spicy salsa.
- Red onion: Gives a sharp bite and crunch contrast.
- Cilantro: Fresh herbaceous note that lifts the salsa.
- Fresh lime juice: Brightens and intensifies all the flavors.
- Flour or corn tortillas: Personal preference here — I love toasting either for smoky depth.
- Cotija cheese: Crumbled on top for a salty touch that complements the salsa.
- Pickled red onions: Optional but oh-so-good for tang and color contrast.
Note:
Exact ingredients and measurements are listed in the recipe card below.
Make It Your Way
One of the best things about this Grilled Chili Lime Chicken Tacos with Pineapple Salsa Recipe is how easy it is to tweak to your liking. I often swap jalapeños for a milder pepper if kids are around or toss in some smoky chipotle powder for extra depth on those cozy nights. You can also turn these into vegetarian tacos by swapping chicken for grilled portobello mushrooms — trust me, it’s surprisingly satisfying.
- Spice it up or down: I remember the first time I omitted the jalapeño for mildness, and my family loved the mellow flavors just as much.
- Try different tortillas: Corn tortillas give a rustic feel, while flour ones stay soft and flexible, perfect for folding loaded tacos.
- Add extra toppings: Sour cream, sliced radishes, or even a drizzle of chipotle mayo give great new dimensions.
Step-by-Step: How I Make Grilled Chili Lime Chicken Tacos with Pineapple Salsa Recipe
Step 1: Marinate the Chicken Like a Pro
The magic starts with the marinade. I toss the chicken breasts in Tajin seasoning and olive oil right in a bowl, making sure every piece is fully coated. If you can, let the chicken sit for at least 30 minutes — longer, even better. Overnight marinating really lets the chili lime flavors seep deep, making each bite juicy and flavorful. Tip: Remove the chicken from the fridge about 30 minutes before grilling so it cooks evenly.
Step 2: Fire Up the Grill and Prep Pineapple
While the chicken’s marinating, preheat your grill to high heat (think 10 minutes of good preheating). Meanwhile, brush your pineapple spears with olive oil and sprinkle a little salt and pepper. This helps caramelize those grill marks and intensifies the pineapple’s natural sweetness. I like to keep the pineapple on a baking sheet before transferring to the grill—keeps things mess-free.
Step 3: Grill Chicken, Pineapple & Tortillas
Place the chicken on the hottest part of the grill and cook for about 5 minutes per side, aiming for that beautiful golden char and an internal temp of 165°F. At the same time, throw your pineapple spears and tortillas on the grill for quick char marks. The tortillas get a delightful smoky flavor — I like to wrap them in foil after grilling to keep warm. Rest the chicken for about 10 minutes before slicing so the juices stay locked in.
Step 4: Whip Up the Pineapple Salsa
Once grilled and cooled slightly, dice your pineapple and combine it with diced jalapeño, avocado, red onion, chopped cilantro, lime juice, and a pinch of salt and pepper. This salsa is all about fresh, zesty flavor with a creamy touch from the avocado that balances the heat perfectly. Stir gently to keep the avocado intact and vibrant.
Step 5: Assemble & Serve
Slice your rested chicken into bite-sized pieces and load your tortillas generously. Top with heaping spoonfuls of pineapple salsa, a sprinkle of cotija cheese, and some pickled red onions for acidity and crunch. Serve immediately and watch everyone dive in happily!
Pro Tips for Making Grilled Chili Lime Chicken Tacos with Pineapple Salsa Recipe
- Marinate Ahead: Plan ahead and marinate the chicken overnight — it’s the secret to deeper flavor and juicy meat.
- Don’t Skip Resting: Let grilled chicken rest for at least 10 minutes before slicing to keep it tender and juicy.
- Grill Everything Together: Toss pineapple and tortillas on the grill alongside the chicken for that amazing smoky char and flavor.
- Balance the Salsa: Adjust lime and salt carefully—these two bring the salsa together, so taste and tweak as you go.
How to Serve Grilled Chili Lime Chicken Tacos with Pineapple Salsa Recipe
Garnishes
I always top my tacos with crumbled cotija cheese because its salty punch complements the sweetness of the pineapple salsa perfectly. Pickled red onions give a lovely acidic bite and crunch, plus a pop of color that makes the tacos look as good as they taste. Fresh cilantro leaves or a quick squeeze of lime on top adds an extra finishing touch that brightens everything.
Side Dishes
These tacos go beautifully with black beans and Mexican street corn (elote). If you want something lighter, a crisp jicama salad or simple quinoa with lime and cilantro works like a charm. And if you’re feeling indulgent, chips with guacamole and salsa verde are never a bad idea!
Creative Ways to Present
For a fun party twist, I’ve served this Grilled Chili Lime Chicken Tacos with Pineapple Salsa Recipe family-style with all the toppings laid out buffet style—tortillas warm in a basket, chicken sliced on a board, and bowls of salsa, cheese, and pickled onions ready for everyone to build their own. It makes for a lively meal where everyone can customize their tacos just the way they love!
Make Ahead and Storage
Storing Leftovers
After enjoying your taco feast, just store leftover chicken and pineapple salsa separately in airtight containers in the fridge. I find keeping the salsa separate keeps the tortillas from getting soggy, and it stays fresh for up to 3 days. Chicken reheats nicely without drying out if sliced thin.
Freezing
Yes, you can freeze cooked, marinated chicken! I recommend freezing it sliced to make reheating faster and easier. The grilled pineapple salsa doesn’t freeze well because the avocado changes texture — so make the salsa fresh or keep some extra pineapple on hand to whip it up again.
Reheating
Reheat the chicken gently in a skillet over medium heat, adding a splash of water or broth to keep things juicy. Warm tortillas on a dry skillet or grill pan for a few seconds each side. Add fresh salsa and toppings after reheating for the best flavor and texture.
FAQs
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Can I use chicken thighs instead of chicken breasts for this recipe?
Absolutely! Chicken thighs have a bit more fat and stay juicy, plus they soak up marinades well. Just adjust grilling time slightly — thighs often take a bit longer to cook through, so use a meat thermometer to check for an internal temperature of 165°F.
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What can I substitute if I don’t have Tajin seasoning?
No worries if Tajin isn’t on hand. A simple mix of chili powder, a pinch of salt, and a zest of lime zest makes a great stand-in. You can also find chili lime seasoning blends at many grocery stores or online.
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Can I make the pineapple salsa ahead of time?
It’s best to make pineapple salsa fresh to enjoy the bright flavors, especially because avocado can brown over time. If you want to prep ahead, chop the pineapple and onions but add avocado and lime juice just before serving to keep it fresh and vibrant.
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Are these tacos gluten-free?
They can be! Simply use corn tortillas instead of flour tortillas, and double-check your chili lime seasoning and other ingredients to make sure they’re gluten-free. This makes a naturally fresh and tasty gluten-free taco option.
Final Thoughts
This Grilled Chili Lime Chicken Tacos with Pineapple Salsa Recipe is hands down a favorite simple yet impressive meal I keep coming back to. The way the smoky grill, tangy chili lime, sweet pineapple, and creamy avocado play together is just magical. Whether it’s a casual dinner or a weekend party, making these tacos always guarantees smiles (and second helpings!). I’m excited for you to try them and add your own twist — believe me, you’ll want to keep this one in your recipe rotation forever.
Print
Grilled Chili Lime Chicken Tacos with Pineapple Salsa Recipe
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Halal
Description
These Grilled Chili Lime Chicken Tacos with Pineapple Avocado Salsa combine spicy, tangy, and smoky flavors for a vibrant and fresh meal. Marinated chicken breasts are grilled to perfection alongside pineapple spears and tortillas, then topped with a zesty pineapple avocado salsa, cotija cheese, and pickled red onions for the ultimate taco experience.
Ingredients
Chicken and Marinade
- 1 pound chicken breasts
- 1 1/2 tablespoons Tajin seasoning or chili lime seasoning
- 3 tablespoons olive oil
Grilled Pineapple and Salsa
- 6 pineapple spears
- kosher salt and pepper, to taste
- 1 jalapeño pepper, seeded and diced
- 1 avocado, diced
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 2 to 3 tablespoons freshly squeezed lime juice
Tortillas and Toppings
- 8 to 12 flour tortillas or corn tortillas
- crumbled cotija cheese, for serving
- pickled red onions, for serving
Instructions
- Marinate the Chicken: In a bowl, toss the chicken breasts with the Tajin or chili lime seasoning until fully coated. Add in the olive oil and mix well. Cover and marinate the chicken for at least 30 minutes or refrigerate overnight for deeper flavor.
- Prepare the Grill: Remove the chicken from the fridge about 30 minutes before grilling to bring it to room temperature. Preheat your grill to the highest heat setting for 10 minutes to ensure a good sear.
- Prepare Pineapple Spear: Place the pineapple spears on a baking sheet and brush or spray them lightly with olive oil. Season with a sprinkle of kosher salt and pepper to enhance their natural sweetness.
- Grill the Chicken: Place the marinated chicken breasts directly on the hot grill grates. Grill for about 5 minutes per side, turning once, until the chicken is golden, charred, and reaches an internal temperature of 165 degrees Fahrenheit. Once done, remove and let it rest for 10 minutes to retain juices.
- Grill Pineapple and Tortillas: While the chicken is grilling, place the pineapple spears and tortillas on the grill. Grill pineapple for a few minutes on each side until grill marks appear and the pineapple caramelizes slightly. Grill tortillas briefly on each side to add smoky flavor. Keep the tortillas warm by wrapping them in foil or placing them in a low-temp oven.
- Make Pineapple Avocado Salsa: Chop the grilled pineapple into bite-sized pieces and combine in a bowl with diced jalapeño, avocado, red onion, chopped cilantro, freshly squeezed lime juice, and a big pinch of salt and pepper. Stir gently to combine all flavors.
- Assemble the Tacos: Chop the rested grilled chicken into bite-sized pieces. Place the chicken on warm tortillas, top generously with the pineapple avocado salsa, crumbled cotija cheese, and pickled red onions. Serve immediately for best flavor and texture.
Notes
- Marinating chicken overnight enhances flavor and tenderness.
- Use corn tortillas for gluten-free option.
- Adjust jalapeño amount based on preferred spice level.
- Keep grilled tortillas warm by wrapping them in foil or a clean kitchen towel.
- If you don’t have Tajin seasoning, substitute with chili powder, lime zest, and a pinch of salt.
- Grill pineapple just until caramelized to enhance sweetness but avoid burning.
