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Chicken Tacos seeping with a rainbow of chili lime spices, piled with sweet and smoky Grilled Pineapple Salsa and drizzled with silky Avocado Crema might just become your favorite chicken taco recipe EVER! Readers call them: “absurdly good!,” “mouth watering!!” “AMAZING!” and “hands down the best tacos I’ve ever made and definitely some of the best tacos I’ve ever had.“
Bursting with Flavor: The combination of zesty chili lime chicken and sweet, caramelized grilled pineapple creates an irresistible blend of tangy, spicy, and sweet flavors all drizzled with silky avocado crema to marry it all together.
Easy to Make: The recipe is straightforward and easy to follow, making it perfect for both weeknight dinners and weekend gatherings. Bonus: The chicken doesn’t require longer than 20 minutes to marinate for incredible flavor!
Prep Ahead Friendly: The chicken, salsa, and crema can be prepared ahead of time so your chicken tacos can come together in a flash at dinner time!
Healthy and Fresh: Packed with lean protein, fresh fruits, and vibrant vegetables, this recipe offers a nutritious meal without compromising on taste.
Perfect for Indoor or Outdoor Grilling: The chicken and salsa can be cooked outdoors for unparalleled smoky nuances but can also be cooked on an indoor grill pan to be enjoyed yearround!
Crowd-Pleaser: These tacos are sure to impress guests with their unique flavor combination and vibrant presentation, making them a hit at any gathering-just read the comments!
Leftovers Make Great Meals: The leftover chicken and salsa can be repurposed into salads, wraps, or bowls, ensuring nothing goes to waste.
Ingredients for Lime Chicken Tacos
There are three components to this recipe: 1) chili lime chicken, 2) pineapple salsa, and 3) avocado crema-but please don’t be intimidated! They are easy to make and worth every second. Let’s take a closer look at what you’ll need for each (measurements in the printable recipe card at the bottom of the post):
Chili Lime Chicken: You may use chicken breasts or thighs-whichever you prefer! The ingredient list looks lengthy, but 95% of them are spices that are simply whisked together in seconds. Olive oil, a hint of brown sugar, lime juice and zest round out the robust flavor profile.
Pineapple Salsa: This salsa is made with grilled sweet and smoky caramelized pineapple, red bell peppers, red onions, and jalapeno tossed with lime, cilantro, and a hint of cumin and ginger. It can be enjoyed fresh or grilled-but I highly encourage grilled for intense caramelized smoky sweetness.
Tortillas: Use corn or flour tortillas. I especially lovecorn for their nutty, sweet corn flavor. Freshly made or homemade corn tortillas are best or packages that say, “organic” or “made in small batches.” I love La Tortilla Factory brand found at Sprouts, Whole Foods and at many major grocery stores. You can also pick them up on Amazon here. They are more expensive than the flimsy, dry, cheap packages BUT so worth it!
Shredded Cheese: This is optional, but adds yet another depth of YUM. Use a milder cheese like Monterrey Jack or Pepper Jack if you love heat.
Avocado Crema: This is my favorite topping for all my taco recipes-just try to resist the siren calls! It’s a marriage of avocados, sour cream and lime juice, is wonderfully silky, tangy and just takes minutes in your blender. The luscious, refreshing tanginess cuts through and compliments the robust, smoky flavors.
How to Make Chicken Tacos
Let’s take a closer look at how to make Pineapple Chicken Tacos with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
Step 1: Marinate Chili Lime Chicken Whisk the wet rub ingredients together, then rub it over the chicken. Marinate for as little as 30 minutes at room temperature or up to 8 hours in the refrigerator.
Step 2: Cook the Chicken. The chicken can be grilled, cooked in an indoor grill pan, or skillet.
Step 3: Make the Pineapple Salsa. Grill the pineapple, bell pepper, jalapeno and onions until charred. Chop, then toss with lime juice and spices.
Step 4: Make the Avocado Crema. Combine the avocado, sour cream, lime juice and seasonings in the blender and blend until smooth.
Step 5: Assemble. Melt the cheese on the tortillas in the microwave or stovetop then top with Chili Lime Chicken, Pineapple Salsa followed by Avocado Crema. Dig in!
Tips for the Best Chicken Tacos
Use fresh pineapple. Ripe pineapple is a must, please don’t be tempted to use canned! To tell if a pineapple is ripe, look for a golden-yellow color on the skin, particularly near the base, and a sweet, fragrant aroma at the stem end. The pineapple should also have a slight give when gently squeezed, and its leaves should be easy to pull out from the crown.
UseQuality Tortillas. You can taste the difference!
Char tortillas. It’s best to use the grill or the flame of a gas stove to achieve the authentic nutty char. Using the microwave or oven won’t achieve the same flavor.
Adjust crema to taste. The avocado crema should be independently craveable. I usually add more salt and lime juice. As always, taste first!
Spice it up. The spice level as written is not very spicy, just flavorful. If your chicken feels like it’s missing something, it is probably a depth of heat, so add a dash of hot sauce.
Use a clean,hot grill. Heat up the grill with the lid closed cranked to the maximum temperature so it can achieve temperature more quickly; plan on 10 minutes. Once the grill is hot, adjust the temperature and clean with a wire grill brush to remove any residue if needed. Don’t add the chicken until the grill reaches temperature or you won’t get that coveted char.
Don’t overcook! Use a meat thermometer to eliminate all of the guess work to achieve succulent, juicy chicken every time. You can pick up an inexpensive instant read thermometer at the grocery store or Amazon, or I am obsessed with this digital probe thermometer – you will never overcook any protein again!
Can I Prep Chicken Tacos in Advance?
Yes! This recipe is fabulous for entertaining because the elements can be made in advance:
-Chicken: Either marinate ahead of time and cook when ready, or proceed to cook and gently reheat when ready to serve. -Salsa: Prep the pineapple salsa up to 24 hours in advance, noting the pineapple and veggies will soften slightly over time. I typically don’t like to make it much longer than 8 hours ahead of time. -Avocado Crema: If you press a piece of plastic wrap directly against its surface to prevent oxidation, it will keep for about 24 hours without changing color.
Add Veggies: You can add any veggies you desire, such as corn, bell peppers, zucchini, sweet potatoes, and spinach.
Spicy Kick: Add additional jalapeños to the salsa, swap them for serrano peppers, or drizzle chipotle sauce over top—it’s so good!
Tropical Fusion: Swap the pineapple for grilled mango or peaches to create a different fruity flavor profile.
Add Coconut: Sprinkle toasted coconut over the tacos to enhance the tropical vibe.
Vegetarian Option: Replace the chicken with grilled portobello mushrooms or marinated tofu for a delicious vegetarian alternative.
Low-Carb: Serve the chicken and salsa in lettuce wraps instead of tortillas for a lighter, low-carb version.
Skip the Tacos: Add the chicken, pineapple salsa, and avocado crema to greens to make a salad, to rice to make grain bowls, to burrito-size tortillas to make quesadillas, over cheesy chips to make tropical nachos, etc.
How to Store Leftover Chicken Soft Tacos
The chicken, tortillas, salsa, crema, and other toppings should be stored in separate containers in the fridge. The chicken will last up to 5 days, and the crema will last up to 2 days (it may oxidize, but that’s okay!).
How to Reheat Chili Lime Chicken Tacos
Reheat the chicken in the microwave or in a skillet over medium-low heat. The tortillas can also be gently warmed in a skillet to make them more pliable.
How to serve Lime Chicken Tacos
These chicken tacos are fabulous with any of the following options:
Rice: This is a must-have-side in my book for almost every taco recipe. We love serving these chicken tacos with cilantro lime rice, Mexican rice, or avocado rice. You can also serve with quinoa, or low carb cauliflower rice.
Chili Lime Chicken Tacos with Grilled Pineapple Salsa
Chili Lime Chicken Tacos seeping with a rainbow of chili lime spices, topped with oozing Jack cheese, sweet and smoky Grilled Pineapple Salsa and drizzled with silky Avocado Crema. Holiday worthy. Every day easy.
Servings: 2-4
Total Time: 1 hourhr10 minutesmins
Prep Time: 45 minutesmins
Cook Time: 25 minutesmins
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Prepare Chili Lime Chicken (click here) and Grilled Pineapple Salsa (click here) according to the directions.
Avocado Crema: Add the ingredients to your blender and blend until smooth, scraping sides down as needed. I typically add additional lime juice and salt to taste. You can make this 4 hours ahead and refrigerate it in an airtight container with plastic wrap pressed against its surface.
To Assemble: Melt the cheese on the tortillas in the microwave or stovetop, then top with the Chili Lime Chicken, Pineapple Salsa, and Avocado Crema.
Made these for dinner tonight and got the thumbs up from everyone. One little tip of like to throw out there for marinading the chicken. I always cut deep hash marks in any chicken breast that I’m going to end up chopping up to serve. It allows for more surface area to absorb the tasty marinade and cooks faster. It may not look pretty, but it works flavor wise. Also, I threw in a jalapeño with the avocado cream. It wasn’t too hot at all and gave it just a nice amount of kick. We were dipping chips in to before dinner. That’s some tasty stuff! It will be on the menu often. I’m making baked empenadas with the left over chicken we have. Can’t wait.
Hi Melissa, so happy these were a hit with everyone – always so nice to find a recipe that gets everyone’s approval! Thank you so much for the tip on the has marks in the chicken- I will definitely try that next time! And I love your addition of jalapeno to the avocado crema – I can almost taste how delicious that must be! I need to make a separate recipe post just for that crema – it seems to be everyone’s fav! Thanks again and have a great weekend!
This chicken lime taco is super. Even my picky nephew can’t stop eating it. He doesn’t eat pineapple but h this grilled one he appreciated it so much. Thank you so much for sharing this yummy recipe
Made these for the first time last night. Did them on a griddle pan inside instead but even still they were so so good! Everyone loved them, especially the pineapple salsa. Will keep that up my sleeve to use with lots of other recipes. Thanks a lot for the recipe, I’ll definitely be making some more of yours now!
Hi Hugh, I am so happy this was such a hit, thank you! I agree, the pineapple salsa really makes this dish – I want to put it on everything! I hope you have fun trying more of my recipes!
The spice rub and the salsa have become my go-to taco recipe. They are absurdly good!
I’ve taken to making multiple batches of the rub (minus the olive oil, lime zest, juice and water), and storing the excess in the freezer until I need it. In the winter, when I can’t get outside to grill, I boil 2 chicken breasts until cooked, shred the meat, then toss with about 3 1/2 tablespoons of the rub, the zest & juice, and 1/3 to 1/2 cup of water in a skillet until heated through. The boiling is an extra step, but because the meat is shredded, the spice covers more surface area.
Anytime I hear of someone looking for a taco recipe, I point them here. Thank you for sharing your recipes!
Awesome Kristen, I’m so glad you love the spice rub and salsa so much! Your method of making multiple batches and freezing/boiling the chicken is a genius way to eat this chicken all year long ad so nice to have dinner at your fingertips! Thanks for sharing!
These were so, so good! The rub is amazing; it is slightly spicy but not overpoweringly so. We all enjoyed it! I served these tacos with some grilled achiote shrimp and homemade guacamole and chips. So yummy!
I have made these several times and they are always a hit! Lately, I have doubled the recipe so my son (who hates leftovers) can have leftovers per his request. Great recipe! Thanks so much!
Jen! You are the GREATEST! I discovered your website two months ago and have been literally making your recipes at least 4 times a week with a couple family favorites thrown in there. There is SO MUCH FLAVOR and deliciousness to everything I have made! And the best part, you are literally teaching me how to be a cook. I have been afraid of the grill forever. I have now made two of your chicken marinades and learned from your blog essential grilling tips I never knew. My four teenage boys are LOVING it. I can’t wait until we can host large gatherings again so I can show off my new found skills and your incredible recipes. Thank you!
Thank you for making my day Liz! I’m so happy you discovered my site and you’re loving my recipes! I am honored you’re learning new cooking techniques as well, thank you! I hope continue to have exploring and hopefully find some new favorites!
The chicken was so, so good! And the Avocado Crema, as well. Although the Pineapple Salsa was good, my people didn’t love it so it didn’t get eaten. That chicken though!!!!
These tacos are amazing, I made sure to make too much so that I had leftovers so I can put it on salads for the next couple days! Absolutely worth it! The salsa is next level and together, a mind blowing combo! I love making fruit salsas and this one was excellent! I love your recipes, your carne asada blows my mind! Thank you for the depths of flavor! It really is what food now a days has been missing!
Found this recipe in 2017 and took a screen shot. Years later I’ve made this rub and the Avocado crema ….. at least a dozen times! There are not enough good things to say here folks. The rub and chicken are incredible and a great add on to sooooo many recipes and the crema is a treat that is so versatile I add it to everything from salads to using it as dip with spicy takis or chips. This is in my arsenal of amazing flavors forever. Thank you for such powerful and balanced flavors.
My husband and I had the chili lime chicken tacos yesterday and they were SO GOOD! I had never grilled pineapple before so the sweetness that I encountered was AMAZING! These will be in my recipe arsenal forever.
These tacos are SO good. I didn’t have time to grill all of the salsa ingredients so I just grilled the pineapple and it added so much flavor! I can’t wait to make these again. This is the second recipe I’ve made from you this week and so far both have been amazing.
Melissa says
Made these for dinner tonight and got the thumbs up from everyone. One little tip of like to throw out there for marinading the chicken. I always cut deep hash marks in any chicken breast that I’m going to end up chopping up to serve. It allows for more surface area to absorb the tasty marinade and cooks faster. It may not look pretty, but it works flavor wise. Also, I threw in a jalapeño with the avocado cream. It wasn’t too hot at all and gave it just a nice amount of kick. We were dipping chips in to before dinner. That’s some tasty stuff! It will be on the menu often. I’m making baked empenadas with the left over chicken we have. Can’t wait.
Jen says
Hi Melissa, so happy these were a hit with everyone – always so nice to find a recipe that gets everyone’s approval! Thank you so much for the tip on the has marks in the chicken- I will definitely try that next time! And I love your addition of jalapeno to the avocado crema – I can almost taste how delicious that must be! I need to make a separate recipe post just for that crema – it seems to be everyone’s fav! Thanks again and have a great weekend!
Sue says
This chicken lime taco is super. Even my picky nephew can’t stop eating it. He doesn’t eat pineapple but h this grilled one he appreciated it so much. Thank you so much for sharing this yummy recipe
Jen says
Thank you so much, Sue! I am thrilled it was such a hit with everyone!
Hugh says
Made these for the first time last night. Did them on a griddle pan inside instead but even still they were so so good! Everyone loved them, especially the pineapple salsa. Will keep that up my sleeve to use with lots of other recipes. Thanks a lot for the recipe, I’ll definitely be making some more of yours now!
Jen says
Hi Hugh, I am so happy this was such a hit, thank you! I agree, the pineapple salsa really makes this dish – I want to put it on everything! I hope you have fun trying more of my recipes!
Kirsten says
The spice rub and the salsa have become my go-to taco recipe. They are absurdly good!
I’ve taken to making multiple batches of the rub (minus the olive oil, lime zest, juice and water), and storing the excess in the freezer until I need it. In the winter, when I can’t get outside to grill, I boil 2 chicken breasts until cooked, shred the meat, then toss with about 3 1/2 tablespoons of the rub, the zest & juice, and 1/3 to 1/2 cup of water in a skillet until heated through. The boiling is an extra step, but because the meat is shredded, the spice covers more surface area.
Anytime I hear of someone looking for a taco recipe, I point them here. Thank you for sharing your recipes!
Jen says
Awesome Kristen, I’m so glad you love the spice rub and salsa so much! Your method of making multiple batches and freezing/boiling the chicken is a genius way to eat this chicken all year long ad so nice to have dinner at your fingertips! Thanks for sharing!
Siobhan says
These were so, so good! The rub is amazing; it is slightly spicy but not overpoweringly so. We all enjoyed it! I served these tacos with some grilled achiote shrimp and homemade guacamole and chips. So yummy!
Jen says
Your entire meal sounds SO delicious! Can’t beat homemade guacamole and grilled achiote shrimp – mmmm! So happy these were a winner! Thank you!
Heidi says
Loved this! I took a chance and made it for the first time when our pastor and his wife’s came over for dinner. It was a hit with everyone!
Jen says
Awesome Heidi, I’m so happy it was a hit escpecially with important company 🙂 Thank you!
Nicole says
OMG!!! These were absolutely mouth watering!! My family devoured them!! Have you ever tried this chicken recipe in the crockpot?
Jen says
YAY! I’m so pleased they were a hit with your whole family! I haven’t tried them in the crockpot but it should work great!
Anne Lachney says
I have made these several times and they are always a hit! Lately, I have doubled the recipe so my son (who hates leftovers) can have leftovers per his request. Great recipe! Thanks so much!
Jen says
You are so welcome Anne, I LOVE hearing they are such a hit and “double recipe” worthy! Thank you!
ANNE N LACHNEY says
Your chili lime chicken recipe is awesome! It has definitely become a family favorite! Thanks so much!
Jen says
That is awesome, thank you so much Anne!
Liz says
Jen! You are the GREATEST! I discovered your website two months ago and have been literally making your recipes at least 4 times a week with a couple family favorites thrown in there. There is SO MUCH FLAVOR and deliciousness to everything I have made! And the best part, you are literally teaching me how to be a cook. I have been afraid of the grill forever. I have now made two of your chicken marinades and learned from your blog essential grilling tips I never knew. My four teenage boys are LOVING it. I can’t wait until we can host large gatherings again so I can show off my new found skills and your incredible recipes. Thank you!
Jen says
Thank you for making my day Liz! I’m so happy you discovered my site and you’re loving my recipes! I am honored you’re learning new cooking techniques as well, thank you! I hope continue to have exploring and hopefully find some new favorites!
Vicki says
The chicken was so, so good! And the Avocado Crema, as well. Although the Pineapple Salsa was good, my people didn’t love it so it didn’t get eaten. That chicken though!!!!
Jen says
Thanks Vicki, I’m so pleased the chicken was a hit!
Laura says
These tacos are amazing, I made sure to make too much so that I had leftovers so I can put it on salads for the next couple days! Absolutely worth it! The salsa is next level and together, a mind blowing combo! I love making fruit salsas and this one was excellent! I love your recipes, your carne asada blows my mind! Thank you for the depths of flavor! It really is what food now a days has been missing!
Jen says
Thank you so much for making my day Laura! I’m honored you’re loving my recipes and these tacos were no exception. Thank you!
Liberty says
Found this recipe in 2017 and took a screen shot. Years later I’ve made this rub and the Avocado crema ….. at least a dozen times! There are not enough good things to say here folks. The rub and chicken are incredible and a great add on to sooooo many recipes and the crema is a treat that is so versatile I add it to everything from salads to using it as dip with spicy takis or chips. This is in my arsenal of amazing flavors forever. Thank you for such powerful and balanced flavors.
Jen says
Thank you so much for taking the time to comment Liberty! I love hearing the rub and crema have become versatile household favorites!
Lynne Brokaw says
My husband and I had the chili lime chicken tacos yesterday and they were SO GOOD! I had never grilled pineapple before so the sweetness that I encountered was AMAZING! These will be in my recipe arsenal forever.
Thanks so much for sharing this recipe!
Jen says
You’re so welcome Lynne, I’m so pleased you loved them so much! Grilled pineapple is a game changer!
Hailey says
These tacos are SO good. I didn’t have time to grill all of the salsa ingredients so I just grilled the pineapple and it added so much flavor! I can’t wait to make these again. This is the second recipe I’ve made from you this week and so far both have been amazing.
Jen says
Thanks Hailey! I am so glad that you have been loving the recipes! Great prioritizing with the salsa, the grilled pineapple is the absolute best!
Evan Storrs says
I made this recipe omg best tacos ever was a little weirded out by the pineapple salsa before trying definitely a go to meal now
Jen says
I’m so happy you were pleasantly surprised by the salsa! Glad it’s going to be a repeat meal!