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Chili Lime Chicken Tacos with Grilled Pineapple Salsa

Three Chili Lime Chicken Tacos filled with grilled pineapple salsa, red onions, cilantro, and drizzled with creamy green sauce on a white plate with a lime wedge.
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Zesty and smoky Chili Lime Chicken Tacos with Grilled Pineapple Salsa topped with creamy avocado crema—a vibrant and flavorful summer taco recipe perfect for grilling season.

Ingredients

Scale
  • 1 lb boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1 tsp brown sugar
  • 2 tbsp lime juice
  • 1 (20 oz) can pineapple slices
  • 1/2 red onion, sliced
  • 1 red bell pepper, deseeded and quartered
  • 1 jalapeño, deseeded and halved
  • Olive oil, for brushing
  • 1/4 cup cilantro, chopped
  • 1 tbsp lime juice
  • 1/4 tsp ground ginger
  • 1/4 tsp cumin
  • Salt and pepper to taste
  • 1 avocado
  • 1/2 cup sour cream
  • 2 tbsp mayonnaise
  • 1 tbsp lime juice
  • 1/2 tsp salt
  • 1/4 tsp ground cumin
  • 1/4 tsp garlic powder
  • Small tortillas
  • Shredded pepper jack cheese
  • Fresh lime wedges

Instructions

  1. Whisk together olive oil, lime juice, chili powder, cumin, paprika, onion powder, garlic powder, salt, pepper, and brown sugar.
  2. Coat chicken breasts with marinade and let sit for at least 30 minutes (or up to 24 hours).
  3. Skewer sliced onions and brush with olive oil, along with pineapple, bell pepper, and jalapeño.
  4. Preheat grill to 375–425°F. Grill chicken 8–10 minutes per side or until internal temperature reaches 160°F.
  5. Grill pineapple and peppers 4–5 minutes per side until charred and caramelized.
  6. Let all grilled items rest for 5 minutes.
  7. Chop pineapple, onion, peppers, and jalapeño. Mix with cilantro, lime juice, cumin, ginger, salt, and pepper to make salsa.
  8. Blend avocado, sour cream, mayonnaise, lime juice, salt, cumin, and garlic powder to make avocado crema.
  9. Warm tortillas and assemble tacos with chicken, cheese, salsa, and avocado crema.
  10. Serve with fresh lime wedges and enjoy.

Notes

  • Marinate the chicken up to 24 hours ahead for deeper flavor.
  • Avocado crema can be made 3–4 hours in advance and refrigerated.
  • Use fresh pineapple if available for better texture and sweetness.
  • You can bake or pan-sear the chicken if you don’t have a grill.
  • Keep grilled components in separate containers for easy meal prep.

Nutrition

Find it online: https://recipeeasily.com/chicken-tacos-with-grilled-pineapple-salsa/