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Chipotle Pineapple Chicken Tacos Recipe
Ash Tyrrell

Chipotle Pineapple Chicken Tacos Recipe

I recently made this chipotle pineapple chicken tacos recipe, and honestly, they turned out better than I expected. The smoky chicken mixed with sweet grilled pineapple created such a perfect balance of flavors. I loved how quick and easy they were, especially using pre-cooked chicken. The fresh coleslaw and creamy spicy mayo added a delicious crunch and kick.
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Total Time 50 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 whole rotisserie chicken or 3 cooked chicken breasts – Using pre-cooked chicken saves time and keeps the meat juicy.
  • 8 large soft-shell tortillas – Soft tortillas work best for folding without breaking.
  • 1 small pineapple cut into rings – Fresh pineapple gives a natural sweetness and caramelizes beautifully.
  • ¼ cup barbecue sauce plus extra for topping – Adds smoky depth to the chicken.
  • ½ cup shredded cheddar cheese – Freshly grated melts better than pre-shredded.
  • 1 large bell pepper halved – Roasting enhances its natural sweetness.
  • ½ medium red onion thinly sliced – Adds a crisp and slightly sharp flavor.
  • 1 bag coleslaw mix – A quick and crunchy topping that balances the tacos.
  • Fresh parsley optional – For a fresh, herby finish.
  • ⅓ cup mayonnaise – Creates a creamy base.
  • 2 tablespoons sugar – Balances the tanginess.
  • 1 tablespoon rice vinegar – Adds a mild acidity.
  • ½ teaspoon black pepper – Gives subtle heat.
  • Pinch of salt – Enhances all flavors.
  • ¼ cup mayonnaise – Smooth and creamy texture.
  • ½ teaspoon sriracha – Adds heat and flavor.
  • ⅛ teaspoon chipotle powder – Gives a smoky kick.

Method
 

  1. Start by combining the coleslaw mix in a large bowl. In a separate bowl, whisk together mayonnaise, sugar, vinegar, salt, and pepper until smooth. Pour the dressing over the slaw and mix well. Refrigerate it for at least 30 minutes to let the flavors develop.
  2. In a small bowl, mix mayonnaise, sriracha, and chipotle powder. Stir until the sauce is creamy and well blended. Chill it in the fridge so the flavors can intensify. This sauce adds a smoky and spicy kick to the tacos.
  3. Shred the rotisserie chicken into bite-sized pieces. Toss it with barbecue sauce until evenly coated. This step ensures every bite is flavorful and juicy. Set the chicken aside while you prepare the other ingredients.
  4. Heat your grill to medium and place pineapple rings and bell peppers directly on it. Grill the pineapple for about 2–3 minutes per side until caramelized. Cook the peppers for 4–5 minutes per side until slightly charred. Slice everything into small pieces afterward.
  5. Place tortillas on the grill for about 30 seconds on each side. This makes them soft, warm, and slightly smoky. Be careful not to overcook, as they can become crispy. Keep them wrapped in a towel to stay warm.
  6. Lay out the tortillas and start with a layer of coleslaw. Add the BBQ chicken, grilled pineapple, peppers, and red onion. Sprinkle cheese on top and drizzle with spicy mayo. Finish with parsley if desired and serve immediately.

Notes

  • I always use fresh pineapple because it caramelizes better and tastes sweeter.
  • Let the coleslaw sit longer for deeper flavor—it really makes a difference.
  • I lightly char the tortillas for that authentic taco taste.
  • Don’t skip the spicy mayo; it ties everything together perfectly.
  • I sometimes add a squeeze of lime for extra freshness.