Hello, lovely readers!
Today, I’m thrilled to share a recipe that will surely bring a burst of flavour and joy to your kitchen: Chipotle Lime Grilled Chicken Tacos with Pineapple Salsa. Who doesn’t love a good taco night? It’s one of those meals that everyone enjoys – easy to customize, fun to eat, and absolutely delicious.
A Touch of Latin Fiesta at Home
There’s something inherently festive about tacos, don’t you think? They remind me of those vibrant food markets you find in sunny places – bursting with colour, texture, and aroma. This recipe is inspired by those very flavours, combining the smokiness of chipotle, the zestiness of lime, and the sweetness of fresh pineapple. It’s like a mini-vacation for your taste buds!
The Key to Amazing Tacos – The Marinade
The magic all starts with the marinade for the chicken. The chipotle paste provides a smoky, slightly spicy foundation, which is perfectly balanced by the zing of fresh lime juice. A bit of olive oil, ground cumin, smoked paprika, and minced garlic complete this flavourful mix. Be sure to let the chicken marinate for at least 30 minutes – though, if you have the time, two hours will truly let those flavours seep in.
Pineapple Salsa – A Sweet and Spicy Tango
While the chicken marinates, there’s plenty of time to prepare our vibrant pineapple salsa. This is where things get fun! Pineapple, red onion, red bell pepper, jalapeño, cilantro, and lime juice come together to create a salsa that’s fresh, sweet, and just a tad spicy. It’s the perfect complement to the smoky, zesty chicken.
Grilling to Perfection
Once your grill is nice and hot, it’s time for the main event. Cooking the chicken until it’s tender and slightly charred gives it that delicious smoky flavour. Remember to let the chicken rest for a few minutes after grilling – this helps keep it juicy. And don’t forget to warm your tortillas on the grill too; it’s a simple step that makes a big difference in taste and texture.
Let’s Taco ‘Bout Toppings!
What’s a taco without a few extra toppings? I love adding sliced avocado, shredded lettuce, and a dollop of sour cream to mine. However, the beauty of tacos is how easy they are to customize. Feel free to get creative with your favourite toppings.
Assembling and Enjoying
Now, the best part – putting it all together and digging in! Place a few strips of that beautifully grilled chicken on a warm tortilla, top it with a generous spoonful of pineapple salsa, and add any extra toppings you fancy. Serve them up straight away and watch them disappear in moments.
These tacos are perfect for a casual dinner with family or a fun gathering with friends. They’re sure to impress and bring a little bit of Latin fiesta directly to your kitchen.
Give this recipe a try, and let me know how you enjoyed your taco night. Until next time, happy cooking!
Cheers,
Al
Ingredients
- 4 boneless, skinless chicken breasts (about 600g)
- 2 tbsp chipotle paste
- 2 limes, juiced
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 garlic clove, minced
- Salt and pepper, to taste
- 8 small flour tortillas
- 1 small pineapple, diced (about 200g)
- 1 small red onion, finely chopped
- 1 red bell pepper, diced
- 1 jalapeño, seeds removed and finely chopped
- 1/4 cup fresh cilantro, chopped (about 15g)
- 1 lime, juiced (for salsa)
- 1 avocado, sliced (optional)
- 100g shredded lettuce (optional)
- 100g sour cream (optional)
Method
- In a large bowl, combine the chipotle paste, juice of 2 limes, olive oil, ground cumin, smoked paprika, minced garlic, salt, and pepper. Add the chicken breasts and coat them well with the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for best results.
- Preheat your grill or grill pan to medium-high heat (around 200°C or 400°F).
- While the grill is heating up, prepare the pineapple salsa. In a medium bowl, combine the diced pineapple, finely chopped red onion, diced red bell pepper, finely chopped jalapeño, chopped cilantro, and the juice of 1 lime. Mix well and set aside.
- Remove the chicken from the marinade and place it on the preheated grill. Cook for approximately 6-8 minutes per side, or until the chicken is fully cooked and has an internal temperature of 75°C (165°F). Remove the chicken from the grill and let it rest for 5 minutes before slicing into thin strips.
- Warm the flour tortillas on the grill for about 1 minute on each side or until slightly charred and pliable.
- To assemble the tacos, place a few strips of sliced chicken on each tortilla, followed by a generous spoonful of the pineapple salsa. Add optional toppings such as sliced avocado, shredded lettuce, and sour cream.
- Serve the chipotle lime grilled chicken tacos immediately and enjoy!
