Chili Lime Chicken Tacos with Grilled Pineapple Salsa Recipe

Tacos are among the most beloved and versatile dishes in global cuisine, rooted deeply in Mexican culinary traditions but celebrated worldwide for their simplicity, vibrant flavors, and endless customization. The beauty of tacos lies in their ability to adapt — from street-style to gourmet, from traditional fillings to inventive combinations.

One of the most exciting variations to emerge in recent years features the combination of zesty chili lime chicken paired with the sweetness and smoky depth of grilled pineapple salsa. This pairing creates a perfect balance of heat, acidity, sweetness, and savory notes, bringing layers of flavor to every bite.

The chili lime marinade infuses tender chicken pieces with a tangy, spicy brightness. Grilling adds smoky char and caramelization that intensifies those flavors. Complementing this is the pineapple salsa — fresh, juicy pineapple grilled just enough to bring out caramelized notes while maintaining refreshing acidity. The salsa is often combined with complementary ingredients like jalapeños, red onion, cilantro, and lime juice, creating a salsa that bursts with texture and contrasts beautifully with the chicken’s boldness.

These tacos are simple to assemble, colorful, and perfect for any occasion, whether casual weeknight dinners, summer cookouts, or festive gatherings. They’re also flexible — you can tweak the heat level, swap ingredients, or build around various tortilla options to suit dietary needs.

Preparing the Chili Lime Chicken — Marinating and Grilling

Step 1: Make the Marinade

• Combine chili powder, ground cumin, smoked paprika, minced garlic, lime juice, olive oil, salt, and pepper in a bowl.

• Whisk together until fully emulsified.

Step 2: Marinate the Chicken

• Place chicken in a resealable bag or shallow dish.

• Pour marinade over chicken, ensuring all pieces are coated.

• Refrigerate for at least 30 minutes, ideally 2–4 hours, to absorb flavors.

Step 3: Grill the Chicken

• Preheat grill to medium-high.

• Remove chicken from marinade, letting excess drip off.

• Grill 4–6 minutes per side, depending on thickness, until internal temperature reaches 165°F (75°C).

• Let rest for 5 minutes before slicing thinly for tacos.

Making the Grilled Pineapple Salsa

Step 1: Prepare the Pineapple

• Cut pineapple into rings or chunks, removing core.

Step 2: Grill the Pineapple

• Grill pineapple over medium-high heat for 2–3 minutes per side, until grill marks appear and caramelization begins.

• Remove from grill and chop into bite-sized pieces.

Step 3: Mix the Salsa

• Combine grilled pineapple with finely diced red onion, minced jalapeño, chopped cilantro, lime juice, salt, and a pinch of sugar or honey.

• Stir gently and refrigerate for 15–30 minutes for flavors to meld.

Assembling the Tacos

• Warm tortillas briefly on grill or skillet until pliable.

• Layer sliced chicken on each tortilla.

• Top generously with grilled pineapple salsa.

• Optional garnishes: sliced avocado, crumbled queso fresco, sour cream, or extra lime wedges.

Variations and Substitutions

• Use shrimp, pork, or tofu in place of chicken.

• Swap pineapple for mango or peach salsa for a different fruity twist.

• Adjust chili heat by using milder or hotter peppers.

• For gluten-free diets, use corn tortillas certified gluten-free.

• Add pickled red onions or radishes for extra crunch and tang.

Side Dishes and Pairings

• Mexican street corn (elote)

• Cilantro lime rice

• Black bean salad

• Fresh guacamole and tortilla chips

• Light green salads with citrus dressing

Nutritional Information and Health Considerations

• Calories, macronutrient breakdown, vitamins and minerals from key ingredients

• Ways to reduce sodium and fat

• Boost fiber and nutrient density by adding vegetables