Chili Lime Chicken Tacos with Grilled Pineapple Salsa

This may very well be my favorite taco of all time.  The chicken was flavored perfectly, the avocado crema was cool and refreshing and the pineapple salsa was just out of this world!  This meal is a little labor intensive because there are a lot of parts but it's easy to prepare it earlier in the day or even the day before, just leaving the grilling of the chicken for right before you eat. Make sure you leave at least 3 hours for the marinating of the chicken!  This meal is absolutely a repeat!

Serves 2-4


*Chili Lime Chicken*

  • 1 lb chicken breast, pound out to 1/2 inch thick
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1/4-1/2 tsp chipotle chili powder
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1 tsp brown sugar
  • lime zest from 1 lime
  • 2 tbsp fresh squeezed lime juice

*Grilled Pineapple Salsa*

  • 1/2 ripe pineapple, trimmed and sliced into rounds
  • 1 large red bell pepper, seeded and quartered
  • 1/2 small red onion, sliced into rings
  • 1 jalapeno, whole
  • 1 tbsp lime juice
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cumin
  • salt and pepper to taste
  • olive oil
  • *optional* chopped cilantro

*Avocado Crema*

  • 1 medium avocado
  • 1/2 cup sour cream or plain Greek yogurt
  • 2 tbsp mayo
  • 1 tbsp lime juice
  • 1/2 tsp salt
  • 1/4 tsp ground cumin
  • 1/4 tsp garlic powder

*Other Ingredients*

  • Flour or corn tortillas
  • *optional* 1/2 cup shredded cheese


Place chicken in a large ziplock back or put between two pieces of plastic wrap and pound with a meat mallet until it is around 1/2 inch thick.  

Combine all ingredients for the chili lime marinade in a bowl and pour over chicken in a large ziplock bag or in a baking dish.  Let marinate in the refrigerator for 3 hours.  

Preheat grill on medium heat.  Drizzle olive oil over peppers, onions and jalapeno.  Place sliced pineapple, onions, peppers and jalapeno on the grill.  Grill for about 5 minutes on each side, or until both sides start to blacken and show grill marks.  Remove from grill and let cool until you can safely handle them.  

Chop the pineapple, making sure to remove the core.  Chop the bell peppers and onion.  Cut the jalapeno in half and remove the seeds, dice.  Mix all ingredients in a bowl, add lime juice, ginger, cumin, salt and pepper and a drizzle of olive oil.  You can also add your optional cilantro at this time.  Mix and refrigerate until ready to use.  

Combine avocado, sour cream/Greek yogurt, mayo, lime juice, salt, ground cumin and pepper in a food processor.  Mix until smooth.  Transfer to a small bowl and refrigerate until ready to use.

Remove chicken from refrigerator.  Preheat grill to medium high.  Grill chicken on one side for about 8 minutes.  Flip and lower temperature to medium, cooking for an additional 8-10 minutes.  Remove from heat and let sit for 10 minutes before slicing.  Cut into cubes.

Time to assemble your tacos!  Place chicken on a tortilla, top with pineapple salsa, avocado crema and optional cheese.  Enjoy!


Adapted from Carlsbad Cravings