Introduction
These Grilled Chicken Pineapple Tacos with smoky grilled pineapple and smoked gouda cheese are hands down the best chicken tacos we’ve ever eaten! The combination of smoky chicken and pineapple, combined with the creaminess of gouda, will elevate your taco game to a whole new level. These tacos are not only quick to make but are packed with flavor. Perfect for a weeknight dinner or for impressing guests at your next taco night!
Why You’ll Love This Recipe
The smoky grilled chicken pairs wonderfully with the sweetness of pineapple, while the smoked gouda cheese adds a rich, creamy texture to each bite. The homemade marinade is simple and easy, with smoky chipotle taco seasoning that perfectly complements the grilled ingredients. Plus, these tacos are customizable with fresh cilantro, red onion, and a drizzle of hot sauce.
Recipe Origins
This recipe combines classic Mexican taco ingredients with tropical flavors from pineapple, making it a delicious fusion of sweet and savory. Pineapple is often used in grilled dishes in many cultures for its balance of sweet, sour, and smoky flavors, and it works perfectly here to bring out the best in the grilled chicken.
Nutrition Information
Calories per serving (3 tacos): 904
Total Fat: 45g
Saturated Fat: 20g
Cholesterol: 205mg
Protein: 55g
Carbohydrates: 70g
Fiber: 10g
Sugar: 8g
Quick Facts
Prep Time: 20 minutes
Cook Time: 15 minutes
Marinade Time: 2 hours
Total Time: 2 hours 35 minutes
Servings: 8
Difficulty: ⭐⭐⭐
Storage and Reheating Tips
- Refrigeration: Store leftover chicken and pineapple separately in airtight containers for up to 5 days.
- Freezing: Freeze the chicken and pineapple separately for up to 3 months.
- Reheating: Reheat the chicken in a skillet or microwave. If you have leftover tacos, store them in the fridge for up to 2 days.
Serving Suggestions
- Side Salad: A fresh salad with lime vinaigrette pairs perfectly with the sweet and savory tacos.
- Rice: Serve with cilantro-lime rice for a complete meal.
- Guacamole: For an extra creamy touch, serve with freshly made guacamole on the side.
Common Mistakes
- Under-seasoning the chicken: Be sure to coat the chicken well with the marinade for maximum flavor.
- Overcooking the chicken: Check the internal temperature of the chicken to avoid dryness. Chicken thighs are more forgiving than breasts, but it’s still important to avoid overcooking.
- Not grilling the pineapple long enough: Make sure to grill the pineapple long enough to develop nice caramelization, which enhances its sweetness and flavor.
Recipe Variations
- Vegetarian Version: Replace the chicken with grilled tofu or tempeh for a vegetarian alternative.
- Different Cheese: If smoked gouda isn’t available, try using cheddar, Monterey Jack, or even a spicy cheese like pepper jack.
- Add More Heat: For an extra kick, add jalapeños or serrano peppers to the pineapple while grilling.
Frequently Asked Questions
Can I use bone-in chicken for these tacos?
Yes, you can use bone-in chicken, but it will take longer to cook. Make sure the internal temperature reaches 165°F (74°C). Bone-in chicken adds extra flavor but will require additional grilling time.
Can I make the chicken ahead of time?
Yes, you can grill the chicken ahead of time, let it cool, and store it in the refrigerator for up to 3 days. Reheat it before serving. The pineapple can also be grilled in advance.
Can I use canned pineapple instead of fresh?
Fresh pineapple works best for grilling due to its texture and sweetness. However, if you prefer canned pineapple, make sure it is packed in juice, not syrup, and drain it thoroughly before grilling.
Ingredients
- 1.5 pounds boneless/skinless chicken thighs or breasts
- 1 tablespoon Smoky Chipotle Taco Seasoning
- 1 teaspoon sea salt
- 3 tablespoons lime juice
- 2 tablespoons avocado or coconut oil
- ½ small fresh pineapple
- ⅓ cup diced red onion
- ⅓ cup fresh cilantro
- 6 ounces grated smoked gouda
- 24 street taco tortillas
- Marinade Ingredients
- 1 tablespoon Smoky Chipotle Taco Seasoning
- 3 tablespoons lime juice
- 2 tablespoons avocado oil
- 1 teaspoon salt
Instructions
1. Prepare the Chicken and Marinade
Place the chicken in a bowl, sprinkle with taco seasoning, add lime juice, avocado oil, and salt. Toss the chicken to coat and let it marinate for at least 30 minutes or up to 24 hours in the fridge.
2. Grill the Chicken and Pineapple
Preheat your grill to high heat. Cut the pineapple into spears and grill the chicken and pineapple until both have nice grill marks, and the chicken reaches an internal temperature of 140°F (60°C). Flip the chicken and pineapple halfway through grilling.
3. Assemble the Tacos
Slice the grilled chicken and pineapple into bite-sized pieces. Prepare the tortillas by sprinkling cheese inside each one, then broil them for a couple of minutes until the cheese is melted and the tortillas are crispy.
4. Add Toppings
Once the tortillas are ready, assemble your tacos by adding the grilled chicken, pineapple, and a sprinkle of the red onion and cilantro mixture. Add hot sauce or avocado if desired.
