There’s something magical about tacos. They’re the kind of meal that brings people together — no matter the day of the week. But these Chipotle Pineapple Chicken Tacos? They’re something special. Sweet, smoky, a little spicy, and packed with bold flavor, they’re like a summer evening in every bite.
I still remember the first time I made these. It was a backyard gathering, early summer, the kind where fireflies start showing up just as the grill gets going. I’d wanted something easy, something different — and something that wouldn’t keep me stuck in the kitchen. I combined the smoky heat of chipotle peppers with the juicy brightness of pineapple, let the chicken soak up all that flavor, and tucked it into warm tortillas. Everyone raved. People came back for seconds, then thirds. Since then, this recipe has become a go-to for casual dinners and laid-back weekends.
Whether you’re hosting friends, making a weeknight meal for your family, or just treating yourself to a fun twist on taco night, these tacos hit all the right notes. Sweet, spicy, savory, and fresh — every bite is a little tropical vacation.
Why You’ll Love This Recipe:
- Easy to prep with ingredients you probably already have on hand
- Flavor-packed thanks to the sweet pineapple and smoky chipotle combo
- Perfect for meal prep — make the filling ahead and reheat when you’re ready
- Customizable with your favorite toppings
- A fun twist on classic tacos that everyone will love
INGREDIENTS YOU’LL NEED:
- 2 lbs boneless, skinless chicken thighs
- 1 ½ cups pineapple chunks (fresh or canned, drained)
- 2 chipotle peppers in adobo sauce, chopped
- 2 tablespoons adobo sauce (from the chipotle can)
- 3 garlic cloves, minced
- 1 small red onion, finely chopped
- 1 tablespoon olive oil
- Juice of 1 lime
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Corn or flour tortillas, for serving
- Fresh cilantro, chopped (for garnish)
- Diced red onion or pickled onions (optional, for serving)
- Sliced avocado or guacamole (optional)
HOW TO MAKE CHIPOTLE PINEAPPLE CHICKEN TACOS:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Marinate the Chicken
Start by combining the chopped chipotle peppers, adobo sauce, pineapple chunks, garlic, red onion, olive oil, lime juice, cumin, paprika, salt, and pepper in a large bowl. Stir it all together — the smell at this point is already amazing. Add the chicken thighs and toss to coat them well in the marinade. Cover and refrigerate for at least 30 minutes, or up to overnight if you’ve got the time. The longer it marinates, the more flavor it packs.
Step 2: Cook the Chicken
Heat a large skillet over medium-high heat. You can use a bit of oil if your skillet isn’t nonstick. Remove the chicken from the marinade (save that marinade!) and cook the chicken for about 5–6 minutes per side, or until cooked through and lightly charred in spots. Don’t overcrowd the pan — work in batches if needed.
Step 3: Simmer the Sauce
Once the chicken is cooked and resting on a cutting board, pour the reserved marinade into the skillet. Bring it to a simmer and cook for about 5–7 minutes until slightly thickened and bubbling. This helps cook out the raw garlic and infuses the sauce with deep flavor.
Step 4: Shred and Mix
Chop or shred the chicken into bite-sized pieces. Add it back into the skillet with the sauce, stirring to coat all the pieces. Let it cook together for another 2–3 minutes so every bite is flavorful and juicy.
Step 5: Warm Your Tortillas
This step makes all the difference. Warm your tortillas in a dry skillet or directly over a gas flame until they’re soft and just slightly charred. It gives them that toasty flavor and helps them hold up better when filled.
Step 6: Assemble and Garnish
Spoon the chipotle pineapple chicken into each tortilla, then top with fresh cilantro, diced or pickled red onions, sliced avocado, or anything else your heart desires. A little squeeze of lime over the top never hurts.
HELPFUL TIPS:
- Pineapple Power: Fresh pineapple gives the brightest flavor, but canned works just fine — just drain it well.
- Don’t Skip the Sauce: Cooking the leftover marinade is key to getting the most flavor. Let it bubble and reduce to concentrate all that sweet-smoky goodness.
- Make It a Bowl: Not feeling tortillas? This filling is great over rice or salad greens too.
- Family Friendly: For less heat, use just one chipotle pepper or remove the seeds before chopping.
- Great for Leftovers: Reheat the chicken in a skillet with a splash of water or broth to keep it moist.
DETAILS:
- Prep Time: 15 minutes (plus 30 minutes marinating)
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4–6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Dairy-free
NOTES:
You can make the marinade ahead of time and store it in the fridge for up to 2 days. If you’re meal-prepping, the cooked chicken keeps really well for quick lunches throughout the week.
NUTRITIONAL INFORMATION: (Approximate per serving)
Calories: 340
Protein: 27g
Fat: 14g
Carbohydrates: 22g
Sugar: 8g
Fiber: 3g
Sodium: 620mg
FREQUENTLY ASKED QUESTIONS:
Can I use chicken breast instead of thighs?
Absolutely. Just be careful not to overcook them — they’re a bit leaner and can dry out faster.
Is this spicy?
It has a kick, but it’s not overwhelming. You can always adjust the heat by using less chipotle or removing the seeds.
Can I grill the chicken instead?
Yes! Grilled chicken adds even more smoky flavor. Just brush off the marinade before grilling to prevent burning.
What toppings go best with this?
Cilantro, diced onion, avocado, lime, and even a little crumbled queso fresco are all great choices.
STORAGE INSTRUCTIONS:
Store leftover chicken in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave. The filling also freezes well — just thaw overnight in the fridge and warm it up when you’re ready to eat.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Pineapple Chicken and Rice – A Sweet and Savory Delight
- Hawaiian Chicken Sheet Pan: A Tropical Escape for Dinner
- Chicken Avocado Wrap
- Spicy Jalapeño Chicken
CONCLUSION
These Chipotle Pineapple Chicken Tacos are more than just dinner — they’re a moment. A little sweet, a little spicy, a lot delicious. Whether you’re feeding a crowd or keeping it casual for two, this recipe brings warmth, flavor, and a hint of tropical fun to your table. So go ahead — make a batch, set out the toppings, and let taco night shine.
Print
Chipotle Pineapple Chicken Tacos
Description
There’s something magical about tacos. They’re the kind of meal that brings people together — no matter the day of the week. But these Chipotle Pineapple Chicken Tacos? They’re something special. Sweet, smoky, a little spicy, and packed with bold flavor, they’re like a summer evening in every bite.
I still remember the first time I made these. It was a backyard gathering, early summer, the kind where fireflies start showing up just as the grill gets going. I’d wanted something easy, something different — and something that wouldn’t keep me stuck in the kitchen. I combined the smoky heat of chipotle peppers with the juicy brightness of pineapple, let the chicken soak up all that flavor, and tucked it into warm tortillas. Everyone raved. People came back for seconds, then thirds. Since then, this recipe has become a go-to for casual dinners and laid-back weekends.
Whether you’re hosting friends, making a weeknight meal for your family, or just treating yourself to a fun twist on taco night, these tacos hit all the right notes. Sweet, spicy, savory, and fresh — every bite is a little tropical vacation.
Ingredients
2 lbs boneless, skinless chicken thighs
1 ½ cups pineapple chunks (fresh or canned, drained)
2 chipotle peppers in adobo sauce, chopped
2 tablespoons adobo sauce (from the chipotle can)
3 garlic cloves, minced
1 small red onion, finely chopped
1 tablespoon olive oil
Juice of 1 lime
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
Corn or flour tortillas, for serving
Fresh cilantro, chopped (for garnish)
Diced red onion or pickled onions (optional, for serving)
Sliced avocado or guacamole (optional)
Instructions
Step 1: Marinate the Chicken
Start by combining the chopped chipotle peppers, adobo sauce, pineapple chunks, garlic, red onion, olive oil, lime juice, cumin, paprika, salt, and pepper in a large bowl. Stir it all together — the smell at this point is already amazing. Add the chicken thighs and toss to coat them well in the marinade. Cover and refrigerate for at least 30 minutes, or up to overnight if you’ve got the time. The longer it marinates, the more flavor it packs.
Step 2: Cook the Chicken
Heat a large skillet over medium-high heat. You can use a bit of oil if your skillet isn’t nonstick. Remove the chicken from the marinade (save that marinade!) and cook the chicken for about 5–6 minutes per side, or until cooked through and lightly charred in spots. Don’t overcrowd the pan — work in batches if needed.
Step 3: Simmer the Sauce
Once the chicken is cooked and resting on a cutting board, pour the reserved marinade into the skillet. Bring it to a simmer and cook for about 5–7 minutes until slightly thickened and bubbling. This helps cook out the raw garlic and infuses the sauce with deep flavor.
Step 4: Shred and Mix
Chop or shred the chicken into bite-sized pieces. Add it back into the skillet with the sauce, stirring to coat all the pieces. Let it cook together for another 2–3 minutes so every bite is flavorful and juicy.
Step 5: Warm Your Tortillas
This step makes all the difference. Warm your tortillas in a dry skillet or directly over a gas flame until they’re soft and just slightly charred. It gives them that toasty flavor and helps them hold up better when filled.
Step 6: Assemble and Garnish
Spoon the chipotle pineapple chicken into each tortilla, then top with fresh cilantro, diced or pickled red onions, sliced avocado, or anything else your heart desires. A little squeeze of lime over the top never hurts.
Notes
You can make the marinade ahead of time and store it in the fridge for up to 2 days. If you’re meal-prepping, the cooked chicken keeps really well for quick lunches throughout the week.