Chicken Tacos with Grilled Pineapple Salsa
I’ve got THE taco recipe for your next taco night!! My lime and cilantro chicken tacos will take you to Mexico for an evening! The chicken is extra tender and juicy, and the grilled pineapple salsa is a complete game changer. It adds a sweet and tangy taste to the tacos that’s totally irresistible. Of course, we serve it all with a nice guacamole. A real treat!
Enjoy your meal!
- Servings: 4 tacos
- Preparation time: 30 minutes
- Cooking time: 15 minutes
- Marinating time: from 30 minutes to 4 hours
Chicken thighs are particularly interesting for this recipe, as they remain tender and juicy on the barbecue. The lime and cilantro marinade adds plenty of freshness, while the grilled pineapple salsa adds a sweet touch that balances the flavors perfectly. For best results, marinate the chicken for at least 30 minutes, but if you have the time, a few more hours will allow the flavors to better penetrate the meat. Don’t forget to let the chicken rest after cooking so that it retains all its juices.
Yes, chicken breasts are a good option, but keep an eye on them while cooking, as they tend to dry out more quickly on the barbecue.
You can prepare pineapple salsa a few hours in advance and store it in the refrigerator. Guacamole is best made just before serving, but it can be made up to a few hours in advance if the surface is covered directly with plastic wrap.
No, the jalapeño only adds a slight amount of heat, so this recipe remains relatively mild. If you want a spicier version, either save the seeds from the jalapeño or serve your tacos with extra hot sauce.
They’re delicious when served with corn ribs, crunchy coleslaw, or tortilla chips and salsa.
Chicken with lime and coriander
- 1/4 cup (55 g) mayonnaise
- Zest of 2 limes, well washed
- 1/4 cup (60 ml) lime juice
- 1/3 cup (10 g) finely chopped fresh coriander
- 1 clove garlic, minced
- 1 tablespoon (15 ml) honey
- 1 teaspoon (5 ml) chili powder
- 1 teaspoon (5 ml) ground cumin
- 1 teaspoon (5 ml) dried oregano
- 3/4 teaspoon (3.75 ml) salt
- 8 skinless, boneless chicken thighs
Grilled pineapple salsa
- 1/2 pineapple, skin removed, cut into 1 cm slices
- 1 jalapeno pepper, finely chopped
- 1/4 cup (35 g) finely chopped red onion
- 1/4 cup (10 g) finely chopped fresh coriander
- 1 tablespoon (15 ml) lime juice
- 1 small clove garlic, minced
- 1/2 teaspoon (2.5 ml) salt
Guacamole
- 3 lawyers
- 3 tablespoon (45 ml) lime juice
- 2 teaspoon (10 ml) hot sauce of your choice
- 1 teaspoon (5 ml) honey
- 1/2 teaspoon (2.5 ml) salt
Assembly
- 8 to 10 small tortillas
- 1 lime, quartered
Chicken with lime and coriander
- In a large bowl, combine all chicken ingredients, making sure thighs are well coated with marinade. Marinate for 30 minutes to 4 hours.
- Preheat barbecue to medium-high. Oil the grates and cook the chicken thighs for about 5 minutes on each side, or until the chicken is cooked. Let stand 10 minutes before slicing.
Grilled pineapple salsa
- Preheat barbecue to medium-high. Oil the grates and cook the pineapple rings for 5 minutes on each side, or until nicely toasted. Leave to cool for a few minutes before dicing.
- In a bowl, combine the diced pineapple with the rest of the salsa ingredients.
Guacamole
- In a shallow dish, mash the avocados. Add remaining ingredients and mix well.
Assembly
- Spread tortillas with guacamole. Add a few slices of chicken and salsa. Enjoy!
