Chipotle Grilled Chicken Pineapple Tacos

These Chipotle Grilled Chicken Pineapple Tacos are everything I want in a weeknight meal: bold flavor, a bit of spice, a touch of sweetness, and that satisfying taco crunch. The smoky chipotle-seasoned chicken pairs perfectly with juicy pineapple and a cool lime-cilantro crema. Best of all, I can pull this together in just 20 minutes—no stress, just a seriously good taco night.

Why You’ll Love This Recipe

I love this recipe because it takes the taco game to another level. It’s fast, fresh, and layered with flavor. The grilled chicken gets a deep smoky kick from chipotle powder and cumin, while the pineapple adds juicy bursts of sweetness. That cool crema ties it all together with a creamy tang that balances everything beautifully. Whether I’m feeding a crowd or making a solo dinner with leftovers for tomorrow, these tacos always deliver.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken marinade:
1 lb chicken breast chunks
1 tsp ground cumin
1 tsp chipotle chili powder
1 tsp garlic powder
1 tsp taco seasoning
1 tsp salt
1 tsp ground black pepper
1 tbsp avocado oil
1 tsp canola oil (for grilling)

For the taco filling:
3 large flour tortillas
1 cup fresh pineapple chunks
1 medium red onion, chopped
¼ cup fresh cilantro, chopped
3 tbsp fresh lime juice

For the lime-cilantro crema:
½ cup thick Greek yogurt
¼ cup heavy cream
1 tsp fresh lime juice
1 tsp salt
1 tsp ground black pepper
¼ cup fresh cilantro, chopped

Directions

Step 1: Marinate the chicken
I combine the cumin, chipotle powder, garlic powder, taco seasoning, salt, and pepper in a bowl. I mix in the avocado oil until it forms a paste, then coat the chicken chunks thoroughly. I let it sit for 10 minutes at room temperature to soak up all that flavor.

Step 2: Grill the chicken
I heat a grill pan or skillet over medium-high heat with canola oil. When it’s hot, I add the chicken pieces in a single layer and grill for about 3 minutes per side until they’re charred and cooked through.

Step 3: Toast the tortillas
While the chicken cooks, I toast the flour tortillas in a clean pan or directly on the grill for a minute on each side until they’re warm and slightly charred.

Step 4: Make the crema
In a small bowl, I mix Greek yogurt and heavy cream until smooth. Then I stir in the lime juice, cilantro, salt, and pepper for a tangy, herby finish.

Step 5: Assemble the tacos
I layer the grilled chicken onto each tortilla, top with fresh pineapple chunks and chopped red onion, then drizzle with the lime-cilantro crema. I finish with more fresh cilantro and a squeeze of lime for brightness.

Servings and timing

This recipe makes 3 large tacos, which serves about 2 to 3 people. It takes only 20 minutes from start to finish, making it ideal for a quick dinner or casual weekend meal.

Variations

• Adjust the spice: I swap chipotle powder for smoked paprika when I want a milder flavor or add jalapeños for more heat.

• Change the protein: Grilled shrimp, beef strips, or even tofu work beautifully with the same marinade.

• Use different tortillas: I switch to corn tortillas or even lettuce wraps for a gluten-free or low-carb option.

• Add toppings: Avocado slices, shredded cheese, or fresh tomato salsa make great additions.

• Make it dairy-free: I use plant-based yogurt and coconut cream for the crema if I want to skip the dairy.

Storage/Reheating

I store the grilled chicken and crema in separate airtight containers in the fridge for up to 3 days. When reheating the chicken, I use a skillet over low heat to keep it juicy. The crema stays fresh and flavorful when chilled. I always toast fresh tortillas when I’m ready to assemble.

FAQs

Can I marinate the chicken in advance?

Yes, I often marinate the chicken up to 24 hours in advance. It deepens the flavor and makes prep even easier the day of.

What’s the best way to get a good char without a grill?

A cast-iron skillet or grill pan on high heat works great. I don’t overcrowd the pan so the chicken browns nicely.

Is the chipotle flavor very spicy?

It has a moderate heat. If I’m making it for kids or those sensitive to spice, I reduce the chipotle and use more taco seasoning instead.

Can I use canned pineapple?

Fresh pineapple is best for flavor and texture, but in a pinch, I use well-drained canned pineapple chunks.

How do I keep tortillas from breaking?

I make sure they’re warm and pliable by toasting them just before assembling the tacos. This keeps them soft and sturdy.

Conclusion

Chipotle Grilled Chicken Pineapple Tacos are the kind of dish that makes weeknight dinners exciting again. I love how the smoky, spicy chicken pairs with the bright sweetness of pineapple and the cooling crema—it’s a party of flavors in every bite. Fast to make and easy to customize, this recipe has earned a top spot in my taco night lineup.

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