Chipotle Chicken Tacos with Pineapple Salsa

Why You’ll Want These Chipotle Chicken Tacos Every Night of the Week

These easy-peasy tacos are filled with a smoky spice-rubbed chicken breast, fresh pineapple salsa, creamy avocado, and salty queso fresco. Is your mouth watering yet?!

• Sweet and smoky flavor. The smoky, spicy-but-not-TOO-spicy chipotle seasoning and sweet pineapple salsa are the perfect pairing.
• Fresh and vibrant. The salsa and avocado add so much freshness to these tacos, giving them restaurant-style vibes.
• A total weeknight win. When tacos are on the menu, I know there will be no complaints from my family when they sit down to the dinner table! And the fact that these tacos come together in just 30 minutes makes them even better.

What You’ll Need

Scroll down to the recipe card for exact measurements. Here, you’ll find some notes on the ingredients.

For the Smoky Chipotle Chicken:

• Boneless skinless chicken breast – Prefer chicken thighs for your tacos? You can swap those in. You’ll just need to cook them a bit longer.
• Smoky Chipotle Seasoning – No need for expensive seasoning blends when you can make it yourself!
• Avocado oil – I like using avocado oil because it has a high smoke point and neutral flavor.

For the Pineapple Salsa:

• Fresh pineapple – Save yourself the hassle and buy pre-cut pineapple from the grocery store! If fresh isn’t an option, thawed frozen pineapple will work as long as you drain it well.
• Red bell pepper – Adds crunch and a pop of color.
• Red onion – The lime juice mellows this out, so you get a nice savory flavor and a bit of sharpness without overpowering the other flavors in the salsa.
• Cilantro – Not a cilantro fan? You can skip it or swap in mint, which would work surprisingly well in this recipe.
• Jalapeño – Feel free to adjust the amount to your desired heat level.
• Garlic – Mince this so it mixes evenly into the salsa.
• Lime juice – Use fresh lime juice for the best flavor.
• Salt – Season to taste.

To Assemble:

• Queso fresco – I love creamy, salty queso fresco, but if you can’t find it, I’d swap in Monterey Jack. 
• Avocado – I like adding slices, but you could mash it up a bit and spread it onto the tortillas if you prefer.
• Tortillas or lettuce wraps – When I’m using corn tortillas, I use two per taco to keep them from falling apart!

How to Make Chipotle Chicken Tacos

These tacos come together in a few easy steps. Let’s get started!

• Make the salsa. Stir together the pineapple, red pepper, red onion, cilantro, jalapeño, garlic, lime juice, and salt in a medium bowl.
• Preheat the grill. Heat your grill to medium-high, about 375–400°F.
• Season the chicken. In a small bowl, stir together the chipotle seasoning and avocado oil. Rub the mixture all over the chicken breasts.
• Grill the chicken. Lightly oil the grill grates, then grill the chicken for 4–6 minutes per side, depending on thickness.
• Rest and chop. Remove from the grill and let the chicken rest for 5 minutes before chopping into bite-sized pieces.
• Assemble. Add the chicken to each tortilla or lettuce wrap. Spoon pineapple salsa over the chicken and top with queso fresco and avocado slices, then serve.

Tips for the Best Chicken Tacos

Whether you’re making chipotle chicken tacos or another recipe, these tips will help you make sure they turn out perfect.

• Let the chicken rest. Don’t skip it! This keeps the chicken juicy before you cut it into smaller pieces. 
• Warm the tortillas. A quick warm-up makes them softer and more flavorful. When I’m grilling chicken, I like to set the tortillas on the grates to warm them up and give them a light char.
• Don’t overdo the fillings. Overfilled tacos are more prone to bursting open and making a mess. 

Serving Suggestions

These chipotle chicken tacos pair perfectly with:

• Instant Pot Cilantro Lime Rice
• Grilled Corn Salad with Jalapeno Dressing
• The Ultimate Mexican Instant Pot Black Beans
• Mixed Berry Frozen Margaritas

Storage

Refrigerate the chipotle chicken and salsa separately in airtight containers for up to 4 days. Reheat the chicken in the microwave or in a skillet over medium-low heat, then assemble the tacos before serving.

More Taco Recipes

• Shrimp Tacos with Mango Avocado Salsa
• Skirt Steak Tacos
• Rotisserie Chicken Tacos
• Baja Fish Tacos