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
Scale
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.
