If you’re craving something fresh, vibrant, and bursting with flavor, you’ve got to try my Grilled Chili Lime Chicken Tacos with Pineapple Salsa Recipe. This dish combines the perfect balance of smoky, tangy, spicy, and sweet that’ll have you coming back for seconds (or thirds!). Whether it’s a casual weeknight dinner or a weekend cookout, these tacos never disappoint.

Why You’ll Love This Recipe

Bold, balanced flavors: The chili lime chicken delivers a perfect spicy tang that’s beautifully offset by the sweet and juicy pineapple salsa.
Quick and easy prep: You can marinate ahead and grill everything in under 20 minutes, making it great for busy weekdays or last-minute guests.
Customizable and fun: Whether you’re team corn or flour tortillas, or like it extra spicy, this recipe invites you to make it your own.
Perfect for entertaining: The vibrant colors and bold flavors make it a standout dish that’s sure to impress friends and family.

Grilled Chili Lime Chicken Tacos with Pineapple Salsa, grilled chicken tacos, spicy pineapple salsa, quick chicken taco recipes, summer taco dinner - A rectangular metal tray holds three grilled pieces of chicken with dark char lines, showing a brown and slightly crispy texture on the left side. On the right, five round white tortillas with faint grill marks are stacked overlapping each other. At the top of the tray, seven rectangular grilled pineapple slices with golden yellow color and dark grill lines are arranged neatly in two rows. The tray is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Grilled Chili Lime Chicken Tacos with Pineapple Salsa Recipe plays a key role — from the tender, flavorful chicken to the bright, refreshing salsa that adds a zingy sweetness. I usually keep an eye out for ripe pineapples and fresh cilantro to get those essential fresh notes just right.

Chicken breasts: They’re lean and grill nicely, soaking up the chili lime marinade without drying out.
Tajin or chili lime seasoning: This adds a zesty heat with citrus undertones that make the chicken wildly addictive.
Olive oil: Helps the marinade coat the chicken evenly and promotes a beautiful sear on the grill.
Pineapple spears: Sweet, juicy, and caramelizing on the grill to bring smoky depth to the salsa.
Jalapeño pepper: Adds a gentle kick—you can keep the seeds if you want more heat.
Avocado: Brings creaminess that balances the spiciness and acidity perfectly.
Red onion: Offers a sharp crunch and vibrant color contrast.
Fresh cilantro: A must for that herbal brightness that sings in every bite.
Lime juice: The secret weapon that brightens the whole dish with tangy freshness.
Tortillas (flour or corn): Soft and warm, they hold all the delicious components together.
Cotija cheese: Crumbled on top for a salty, creamy finish.
Pickled red onions: Adds a tangy, sharp pop that’s just dreamy.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I love mixing things up depending on my mood or what I have on hand. You’ll find that this grilled chili lime chicken tacos with pineapple salsa recipe is ridiculously adaptable, so feel free to tweak the heat level, swap ingredients, or even use different proteins.

Extra heat: I sometimes leave the jalapeño seeds in—or even add a pinch of cayenne—to dial up the spice. If you’re into spicy, you’ll love this kick!
Use shrimp or tofu: On lazy days, I swap chicken for shrimp or firm tofu and marinate similarly. The grilling magic still shines through.
Seasonal fruit: In summer, grilled mango or peaches can replace pineapple for a fun twist. It’s like a tropical fiesta in every bite.
Gluten-free option: Just swap flour tortillas for corn, and you’re good to go without missing out.

Step-by-Step: How I Make Grilled Chili Lime Chicken Tacos with Pineapple Salsa Recipe

Step 1: Marinate the chicken with love

Start by tossing the chicken breasts in Tajin or your favorite chili lime seasoning until every bit is coated — this punch of flavor is essential. Drizzle in the olive oil and toss it around again. I let it marinate for at least 30 minutes, but if I have the time, I pop it in the fridge overnight. The longer it marinates, the juicier and more flavorful it gets, so I highly recommend this if you can plan ahead.

Step 2: Prep your pineapple and grill

While the chicken marinates, brush your pineapple spears with olive oil and sprinkle them with salt and pepper. I always make sure to soak up any excess marinade from the chicken before grilling. Heat your grill on high for about 10 minutes until it’s screaming hot. This high heat is key to get those beautiful grill marks and that smoky caramelization on both chicken and pineapple.

Step 3: Grill chicken, pineapple, and tortillas

Place the chicken on the grill, cooking each side for roughly 5 minutes. You’re aiming for golden, slightly charred edges and an internal temperature of 165°F (75°C). While the chicken cooks, throw those pineapple spears on too, turning until evenly grilled and caramelized. I love putting tortillas on the grill for just 20-30 seconds on each side—this little trick adds smoky depth and keeps them warm, plus it makes a great presentation!

Step 4: Whip up the fresh pineapple salsa

Chop your grilled pineapple into bite-sized chunks and toss it into a bowl with diced jalapeño, creamy avocado, red onion, fresh cilantro, lime juice, and a good pinch of salt and pepper. Stir gently—this salsa is all about balance and freshness, so taste as you go to get the zing just right.

Step 5: Assemble and enjoy

Slice the rested chicken into thin strips or chunks. Layer it on the warm tortillas, pile on the pineapple salsa, and sprinkle with crumbled cotija cheese and pickled red onions. Serve immediately, and watch everyone’s faces light up!

Pro Tips for Making Grilled Chili Lime Chicken Tacos with Pineapple Salsa Recipe

Room temperature chicken: Take your chicken out of the fridge 30 minutes before grilling so it cooks evenly and stays juicy.
Don’t skip resting: Let your grilled chicken rest for at least 10 minutes after cooking to lock in all those delicious juices.
Grill tortillas for extra flavor: Toasting tortillas directly on the grill adds a smoky undertone that pairs perfectly with the chili lime chicken.
Prevent soggy salsa: Add avocado just before serving and keep pico refrigerated separately if making ahead to maintain freshness.

How to Serve Grilled Chili Lime Chicken Tacos with Pineapple Salsa Recipe

Garnishes

I always finish these tacos with a generous sprinkle of crumbled cotija cheese for a salty punch and a handful of pickled red onions for that tangy pop—trust me, they make a huge difference! Sometimes, I add fresh lime wedges on the side for extra zing, and a sprinkle of chopped cilantro for that fresh herbal lift.

Side Dishes

These tacos pair wonderfully with a side of cilantro-lime rice, a simple black bean salad, or crunchy jicama slaw. For a casual gathering, I’ll serve up chips with guacamole or homemade salsa alongside—they complement the flavors perfectly without stealing the show.

Creative Ways to Present

When I want to get fancy, I lay out all the taco components on a colorful platter so everyone can assemble their own. It’s such a fun, interactive way to eat. Another favorite trick? Using lettuce leaves as taco shells for a low-carb option that still delivers on the fiesta vibes.

Make Ahead and Storage

Storing Leftovers

I store leftover grilled chicken and pineapple salsa separately in airtight containers in the fridge. This keeps everything tasting fresh and prevents the tortillas from getting soggy. Leftover chicken stays juicy up to 3 days when stored properly.

Freezing

If I have extra cooked chicken, I freeze it in a single layer on a baking sheet first, then transfer it to zip-top bags. This prevents clumping and makes reheating easier. Frozen grilled chicken keeps well for up to 2 months—just thaw overnight in the fridge before you reheat.

Reheating

For reheating, I prefer warming the chicken in a skillet over medium heat with a splash of water or broth to keep it moist. Tortillas get warmed quickly on a dry pan or in the oven wrapped in foil. Add fresh salsa just before serving for that unbeatable freshness.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs have a bit more fat, which makes them extra juicy and flavorful on the grill. Just adjust your cooking time slightly since thighs are typically thicker—use a meat thermometer to check for 165°F internally.
What if I don’t have a grill?

No grill? No problem! You can use a grill pan on the stovetop or even broil the chicken and pineapple in your oven. Just watch closely to get a bit of char without burning, and you’ll still get that smoky flavor.
Can I make the pineapple salsa ahead of time?

You can prepare the salsa a few hours ahead, but it’s best to add avocado just before serving to keep it from browning. Storing it in an airtight container with a squeeze of lime juice helps maintain freshness.
Is Tajin seasoning essential?

While Tajin adds an authentic chili lime kick, you can substitute with a mix of chili powder, lime zest, and a pinch of salt if you don’t have it on hand. Just adjust to taste!

Final Thoughts

I can’t recommend this Grilled Chili Lime Chicken Tacos with Pineapple Salsa Recipe enough—it’s one of those dishes that brightens up any meal and instantly transports you to a sun-soaked backyard fiesta. Every time I make it, it feels like a special occasion, even if it’s just a simple dinner at home. So, grab that grill, fire it up, and let’s taco ‘bout amazing flavors you’ll want to make forever!