Description
These chipotle grilled chicken pineapple tacos are a flavor adventure with smoky, spicy chicken, sweet caramelized pineapple, and a zesty cilantro lime crema.
Ingredients
Scale
- For the Chicken Marinade:
- 1/4 cup olive oil
- 2 tablespoons chipotle peppers in adobo sauce, minced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound boneless skinless chicken breasts
- For the Pineapple:
- 1 cup fresh pineapple chunks
- 1 tablespoon honey
- 1/2 teaspoon chili powder
- For the Tacos:
- 8 small corn or flour tortillas
- 1/2 cup crumbled queso fresco or cotija cheese
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
- For the Cilantro Lime Crema:
- 1/2 cup sour cream
- 2 tablespoons fresh lime juice
- 1/4 cup fresh cilantro, finely chopped
- 1/4 teaspoon salt
Instructions
- 1. In a small bowl, whisk together olive oil, chipotle peppers, garlic, cumin, smoked paprika, salt, and pepper to make the marinade.
- 2. Place chicken breasts in a resealable plastic bag and pour the marinade over them. Seal and refrigerate for at least 30 minutes or up to 4 hours.
- 3. In another bowl, toss pineapple chunks with honey and chili powder. Set aside.
- 4. Preheat a grill or grill pan to medium-high heat. Grill the chicken for 5-7 minutes per side, or until cooked through (internal temperature 165°F). Let rest for 5 minutes, then slice into strips.
- 5. While the chicken rests, grill the pineapple chunks for 2-3 minutes per side, until lightly charred and caramelized. Remove and cut into smaller pieces if desired.
- 6. To make the cilantro lime crema, whisk together sour cream, lime juice, cilantro, and salt in a small bowl.
- 7. Warm the tortillas on the grill for about 30 seconds per side.
- 8. Assemble tacos: place sliced chicken on each tortilla, top with grilled pineapple, queso fresco, cilantro, and drizzle with cilantro lime crema. Serve with lime wedges.
Notes
For extra heat, add more chipotle peppers. You can substitute Greek yogurt for sour cream in the crema. Grilling the pineapple brings out its natural sweetness.
Nutrition
- Calories: 425
- Sugar: 12g
- Fat: 18g
- Carbohydrates: 38g
- Protein: 32g