Name: Grilled Chicken Tacos with Charred Pineapple Salsa
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 boneless, skinless chicken breasts (about 12 oz total); 1 tbsp olive oil; 1 tsp ancho chile powder; 1/2 tsp ground cumin; 1/2 tsp smoked paprika; 1/2 tsp kosher salt; 1/4 tsp ground black pepper; Juice of 1 lime; 1/2 small pineapple, peeled, cored, and cut into 1/2-inch slices; 1/4 red onion, finely diced; 1 jalapeño, seeded and finely diced; 1/4 cup fresh cilantro, chopped; 8 small corn tortillas; 1 avocado, sliced; Lime wedges, for serving

Grilled Chicken Tacos with Charred Pineapple Salsa

SteamedLemon1929

These Grilled Chicken Tacos with Charred Pineapple Salsa are a celebration of bold, sunny flavors—perfect for a California summer evening. The chicken is marinated in smoky, citrusy spices, then grilled to juicy perfection. The real star, though, is the salsa: caramelized pineapple, fresh cilantro, and a kick of jalapeño bring brightness and heat, while creamy avocado cools each bite. Served on tender corn tortillas, these tacos deliver the sweet, spicy, and savory notes that make Mexican cuisine irresistible.

Ingredients

Instructions

In a small bowl, combine olive oil, ancho chile powder, cumin, smoked paprika, salt, pepper, and lime juice. Rub mixture all over the chicken breasts.
Preheat grill or grill pan over medium-high heat. Grill chicken for 5-6 minutes per side, or until cooked through and juices run clear. Let rest 5 minutes, then slice thinly.
While chicken cooks, grill pineapple slices 2-3 minutes per side until nicely charred. Remove and chop into small cubes.
In a medium bowl, toss chopped pineapple with red onion, jalapeño, and cilantro to make salsa. Season with a pinch of salt and squeeze of lime, if desired.
Warm the corn tortillas on the grill for 30 seconds per side until pliable and slightly charred.
To assemble, fill each tortilla with sliced grilled chicken, spoonfuls of charred pineapple salsa, and avocado slices. Serve with lime wedges on the side.