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Grilled chili lime chicken tacos topped with charred pineapple salsa and fresh cilantro on corn tortillas.

Chili Lime Chicken Tacos with Grilled Pineapple Salsa

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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 servings
Calories 450 kcal

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs
  • 3 tbsp olive oil
  • 2 tbsp fresh lime juice
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 cups fresh pineapple rings (1/2 inch thick)
  • 0.5 red onion , sliced into thick rounds
  • 1 jalape ño, seeded and minced
  • 0.25 cup fresh cilantro, chopped
  • 8 small corn tortillas
  • 1 lime , cut into wedges

Instructions
 

  • In a large mixing bowl, whisk together 2 tablespoons of olive oil, lime juice, chili powder, cumin, paprika, salt, and pepper.
  • Add chicken thighs to the bowl, coat thoroughly, and marinate for 20 minutes.
  • Preheat a grill or grill pan to medium-high heat (approximately 400°F).
  • Brush pineapple rings and red onion rounds with the remaining 1 tablespoon of olive oil.
  • Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes.
  • Grill the pineapple and onion for 2-3 minutes per side until distinct char marks appear.
  • Finely dice the grilled pineapple and onion. Transfer to a bowl and toss with minced jalapeño and cilantro to form the salsa.
  • Warm the corn tortillas on the grill for 30 seconds per side.
  • Slice the chicken into thin strips.
  • Assemble tacos by placing chicken in tortillas and topping with a generous portion of grilled pineapple salsa and a squeeze of fresh lime.