Description
These Chipotle Pineapple Chicken Tacos deliver the perfect balance of smoky heat and tropical sweetness—an easy taco night upgrade with bold flavor.
Ingredients
Scale
- 1 ½ pounds boneless skinless chicken thighs
- 1 can (8 oz) crushed pineapple, drained
- 2 chipotle peppers in adobo sauce, minced
- 1 tablespoon adobo sauce
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Corn tortillas
- Toppings: red onion, cilantro, avocado, lime wedges
Instructions
- In a bowl, mix the pineapple, chipotle peppers, adobo sauce, garlic powder, cumin, salt, and pepper.
- Add the chicken and marinade mixture to a resealable bag or bowl. Refrigerate for at least 1 hour or overnight.
- Grill or pan-cook the chicken over medium heat for 6–8 minutes per side, or until cooked through.
- Slice and serve in warm tortillas with your favorite toppings.
Notes
- Use canned pineapple in juice for added sweetness.
- Double the marinade and use it as a sauce for rice bowls.
- Swap chicken thighs with shrimp or tofu for variation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Fusion Mexican