Grilled Chicken Taco

    • Yield
    • 12

Our grilled chicken tacos with pineapple salsa combines sweet and spicy to make a perfectly, easy dinner option. This recipe works great for a light family dinner or a casual party!


  • 1½ pounds boneless, skinless chicken breasts
  • 2 tablespoons freshly squeezed lime juice
  • 3 tablespoons grape seed oil
  • 1 tablespoon Better Than Bouillon® Chicken Base
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • iceberg lettuce, rinsed and chopped, about 2 cups
  • 12 (6-inch) flour tortillas
  • 1 (15-ounce) can black beans, drained and rinsed
  • 2 medium vine ripe tomatoes, seeded and diced
  • ½ cup pineapple tidbits, drained (reserve juice)
  • ½ cup frozen corn, rinsed and drained
  • ¼ cup finely chopped red onion
  • 1 jalapeño, stemmed, seeded and diced
  • 1 tablespoon chopped cilantro
  • 1 tablespoon freshly squeezed lime juice
  • 3 tablespoons pineapple juice
  • ¾ teaspoon salt
  • ¼ garlic powder


  • 1. In a small bowl, add lime juice, oil, Chicken Base, chili powder, cumin, and garlic powder; whisk to combine.
  • 2. Place chicken in a resealable plastic bag, then pour marinade over chicken; seal and turn to coat. Lay chicken flat on a small rimmed baking sheet and refrigerate for 2 hours, turning once.
  • 3. In a medium bowl, combine salsa ingredients, then cover and refrigerate.
  • 4. Prepare grill and preheat. Remove chicken from marinade and discard left over marinade.
  • 5. Place chicken on grill, cover and cook over medium-high heat until done, about 8-10 minutes per side. Let chicken rest about 3 minutes before slicing.
  • 6. Heat flour tortillas according to package directions and keep warm in a tortilla warmer.
  • 7. Place lettuce on top of tortillas, add thinly sliced chicken and top with Pineapple Salsa.