Grilled Mexican Chicken Tacos with Pineapple Salsa (Gluten-Free)

Grilled Mexican Chicken Tacos with Pineapple Salsa (Gluten-Free)

This entry is part of 13 in the series Grilling

Boy, have I got a fun recipe for you today! I wanted something that was really easy to prep and cook, that would easily feed a crowd, and that everyone would love. My whole family loved this and was begging for seconds – that is my benchmark for success!

When people talk about tacos in this country, they usually mean seasoned hamburger in hard taco shells with some cheese on top. I took this outside, cooked the chicken on the grill, and used soft corn tortillas to make beautiful, Mexican-style chicken tacos.


  • Marinade
  • 3 cups prepared salsa
  • 1 tsp honey or agave syrup
  • Juice of 2 limes
  • 2 tsp ground cumin
  • 1 handful fresh cilantro, coarsely chopped
  • 1 tsp kosher salt
  • Chicken
  • 2 lb boneless, skinless chicken breasts or thighs, or a combination
  • 3 tbsp organic olive oil
  • 1 tsp paprika
  • 2 tsp ground ancho chile powder
  • Sea salt and freshly ground black pepper
  • Fresh Pineapple Salsa
  • 1-1/2 cups fresh pineapple cubes (if you cannot find fresh pineapple, use canned pineapple packed in water and drain well)
  • 1 red bell pepper, stem and seeds discarded, chopped finely
  • 1/2 small red onion, peeled and finely chopped
  • 1 to 2 jalapeno peppers, stem, seeds and ribs discarded, finely minced
  • Sea salt and freshly ground black pepper, to taste
  • Juice of 1 to 2 limes, to taste
  • 1 tbsp organic olive oil
  • Fresh cilantro, chopped, to taste
  • Toppings
  • 12 corn tortillas (look for gluten-free if needed)
  • Shredded Monterey Jack cheese (leave off for dairy-free)
  • Chopped green onions
  • Fresh cilantro, stems removed, leaves finely chopped
  • Lime wedges
Read the whole recipe on The Heritage Cook