Some dishes just scream sunshine, and these Chipotle Pineapple Chicken Tacos are one of them. They instantly transport me to a breezy backyard cookout, surrounded by friends, laughter, and the scent of grilled goodness wafting through the air. The smoky heat of chipotle peppers paired with the juicy burst of sweet pineapple feels like a celebration of opposites—spicy and sweet, fiery and refreshing—all wrapped up in a warm tortilla.
This recipe reminds me of my first trip to a beachside town in Mexico, where roadside taco stands would fill the air with sizzling sounds and irresistible aromas. One particular taco vendor added fresh pineapple chunks to his marinated chicken, and I was hooked. It was love at first bite—and I knew I had to recreate that flavor combo back home.
These tacos are perfect for casual summer dinners, family taco nights, or impressing guests at a weekend gathering. They’re quick enough for a weeknight and festive enough for a party. You’ll love how the spicy chipotle marinade mingles with the tropical tang of pineapple, bringing every bite to life with bold flavor and vibrant color.
Why You’ll Love This Recipe:
- Bold, balanced flavors – Smoky chipotle meets juicy pineapple for the perfect sweet-heat combo.
- Quick and easy – Marinate, grill, assemble. That’s it.
- Crowd-pleasing – These tacos are a guaranteed hit at gatherings.
- Customizable – Adjust the heat, add your favorite toppings, or make it a taco bowl!
- Naturally dairy-free and gluten-free (with corn tortillas) – Great for different dietary needs.
INGREDIENTS YOU’LL NEED:
- 1 ½ lbs boneless skinless chicken thighs
- 1 cup pineapple chunks (fresh or canned, drained)
- 2 chipotle peppers in adobo sauce, minced
- 1 tbsp adobo sauce from the chipotle can
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp cumin
- ½ tsp salt
- ¼ tsp black pepper
- Corn or flour tortillas, for serving
- Optional toppings: chopped cilantro, diced red onion, lime wedges, avocado slices
HOW TO MAKE CHIPOTLE PINEAPPLE CHICKEN TACOS:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Marinate the Chicken
In a large bowl or zip-top bag, combine the olive oil, lime juice, minced chipotle peppers, adobo sauce, smoked paprika, garlic powder, cumin, salt, and pepper. Give it a good stir or shake until everything is mixed. Add the chicken thighs and make sure they’re well-coated in the marinade. Let this sit for at least 30 minutes—or up to 8 hours in the fridge for maximum flavor.
A quick note: If you have time, marinate overnight. The flavors get deeper, smokier, and even more delicious.
Step 2: Grill or Sear the Chicken
Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and cook for about 5–6 minutes per side, or until the internal temperature hits 165°F and there’s a nice char on the outside. Let it rest for 5 minutes before slicing.
Step 3: Grill the Pineapple (Optional but Recommended!)
While the chicken is resting, toss the pineapple chunks onto the grill or skillet. Let them char slightly for 2–3 minutes to caramelize and deepen their sweetness. This step isn’t mandatory, but it really brings out the flavor.
Step 4: Assemble Your Tacos
Warm your tortillas (a quick flip on the skillet does the trick) and layer on sliced chicken, grilled pineapple, and your favorite toppings. A sprinkle of fresh cilantro and a squeeze of lime is all it takes to bring it all together.
HELPFUL TIPS:
- Make it ahead: You can marinate the chicken the night before to save time on busy days.
- No grill? A cast-iron skillet works just fine—just make sure it’s nice and hot for that char.
- Too spicy? Use just one chipotle pepper or skip the adobo sauce to mellow the heat.
- Add crunch: Thinly sliced cabbage or radish adds a refreshing bite.
- Taco bar idea: Lay out the chicken and toppings for a DIY taco night—perfect for gatherings!
DETAILS:
- Prep Time: 35 minutes (includes marinating)
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: Serves 4–6
- Category: Dinner
- Method: Grilling or pan-searing
- Cuisine: Mexican-inspired
- Diet: Dairy-free, gluten-free option
NOTES:
You can use chicken breast instead of thighs if you prefer a leaner option, just be careful not to overcook it. Also, don’t skip the resting time after cooking—this helps keep the chicken juicy when you slice it.
NUTRITIONAL INFORMATION:
Approximate per serving (based on 6 servings, without toppings or tortillas):
- Calories: 285
- Protein: 26g
- Carbohydrates: 9g
- Fat: 17g
- Fiber: 1g
- Sugar: 5g
FREQUENTLY ASKED QUESTIONS:
Can I use canned pineapple?
Yes! Just be sure to drain it well. If you’re grilling it, pat it dry to avoid splattering.
How spicy is this recipe?
It’s moderately spicy. You can dial it back by using less chipotle or skip the adobo sauce for a milder kick.
Can I bake the chicken instead of grilling?
Absolutely. Bake at 400°F for 20–25 minutes or until cooked through.
Are there any dairy or gluten-containing ingredients?
No dairy here! Use corn tortillas for a gluten-free option.
STORAGE INSTRUCTIONS:
Leftover chicken can be stored in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave. Grilled pineapple keeps well too and can be repurposed in salads or as a topping for rice bowls. Assemble tacos fresh when ready to eat.
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CONCLUSION
These Chipotle Pineapple Chicken Tacos are more than just a meal—they’re an experience. Every bite brings together the warmth of smoky spice and the brightness of tropical fruit, all wrapped up in a tortilla that begs to be devoured. Whether you’re feeding a hungry crew or just treating yourself to a little culinary escape, this recipe brings the fiesta straight to your kitchen. Give them a try—you might just find your new favorite taco.
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Chipotle Pineapple Chicken Tacos
Description
Some dishes just scream sunshine, and these Chipotle Pineapple Chicken Tacos are one of them. They instantly transport me to a breezy backyard cookout, surrounded by friends, laughter, and the scent of grilled goodness wafting through the air. The smoky heat of chipotle peppers paired with the juicy burst of sweet pineapple feels like a celebration of opposites—spicy and sweet, fiery and refreshing—all wrapped up in a warm tortilla.
This recipe reminds me of my first trip to a beachside town in Mexico, where roadside taco stands would fill the air with sizzling sounds and irresistible aromas. One particular taco vendor added fresh pineapple chunks to his marinated chicken, and I was hooked. It was love at first bite—and I knew I had to recreate that flavor combo back home.
These tacos are perfect for casual summer dinners, family taco nights, or impressing guests at a weekend gathering. They’re quick enough for a weeknight and festive enough for a party. You’ll love how the spicy chipotle marinade mingles with the tropical tang of pineapple, bringing every bite to life with bold flavor and vibrant color.
Ingredients
1 ½ lbs boneless skinless chicken thighs
1 cup pineapple chunks (fresh or canned, drained)
2 chipotle peppers in adobo sauce, minced
1 tbsp adobo sauce from the chipotle can
2 tbsp olive oil
1 tbsp lime juice
1 tsp smoked paprika
1 tsp garlic powder
1 tsp cumin
½ tsp salt
¼ tsp black pepper
Corn or flour tortillas, for serving
Optional toppings: chopped cilantro, diced red onion, lime wedges, avocado slices
Instructions
Step 1: Marinate the Chicken
In a large bowl or zip-top bag, combine the olive oil, lime juice, minced chipotle peppers, adobo sauce, smoked paprika, garlic powder, cumin, salt, and pepper. Give it a good stir or shake until everything is mixed. Add the chicken thighs and make sure they’re well-coated in the marinade. Let this sit for at least 30 minutes—or up to 8 hours in the fridge for maximum flavor.
A quick note: If you have time, marinate overnight. The flavors get deeper, smokier, and even more delicious.
Step 2: Grill or Sear the Chicken
Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and cook for about 5–6 minutes per side, or until the internal temperature hits 165°F and there’s a nice char on the outside. Let it rest for 5 minutes before slicing.
Step 3: Grill the Pineapple (Optional but Recommended!)
While the chicken is resting, toss the pineapple chunks onto the grill or skillet. Let them char slightly for 2–3 minutes to caramelize and deepen their sweetness. This step isn’t mandatory, but it really brings out the flavor.
Step 4: Assemble Your Tacos
Warm your tortillas (a quick flip on the skillet does the trick) and layer on sliced chicken, grilled pineapple, and your favorite toppings. A sprinkle of fresh cilantro and a squeeze of lime is all it takes to bring it all together.
Notes
You can use chicken breast instead of thighs if you prefer a leaner option, just be careful not to overcook it. Also, don’t skip the resting time after cooking—this helps keep the chicken juicy when you slice it.
