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Chipotle Pineapple Chicken Tacos Recipe | Sweet & Spicy Meal

I just whipped up a batch of Chipotle Pineapple Chicken Tacos Recipe and wow—talk about a flavor-party! From the smoky chipotle heat to the sweet grilled pineapple and juicy chicken, every bite felt like a little celebration. I love how easy it was to put together, even when I didn’t have much time, and the result looked (and tasted) like something straight out of a taco truck.

If you’re craving a bold, sweet-and-spicy dinner that everyone will rave about, this one’s for you. You can also enjoy a comforting side like Easy Baked Potato Soup Recipe to complement your tacos perfectly.

Ingredients

Here’s everything you’ll need—with measurements and little notes to help make it even better.

1 whole rotisserie chicken (or about 3 cooked chicken breasts) – Using pre-cooked chicken saves tons of time while keeping the meat juicy and flavorful.
8 large soft-shell tortillas – Soft shells make it easy to wrap everything together and keep all those toppings inside.
1 small pineapple, cut into 8–10 rings – Fresh pineapple adds the perfect sweet-smoky flavor when grilled; avoid canned if possible.
¼ cup barbecue sauce (plus extra for topping) – Adds tang, smokiness, and depth to the chicken.
½ cup shredded cheddar cheese – Freshly grated cheese melts more smoothly than pre-shredded versions.
1 large bell pepper, seeded and halved – Gives a light char and subtle crunch once grilled.
½ medium red onion, thinly sliced – Adds a nice bite and color contrast.
1 bag coleslaw mix – Saves prep time while adding crunch and freshness.

Coleslaw Dressing

⅓ cup mayonnaise – The creamy base that binds the slaw.
2 tablespoons granulated sugar – Balances out the tang and adds subtle sweetness.
1 tablespoon rice vinegar – Adds brightness and a zesty kick.
½ teaspoon black pepper – Enhances flavor and adds a little bite.
Pinch of salt – Brings all the elements together.

Spicy Mayo

¼ cup mayonnaise – Creamy and smooth, perfect for drizzle.
½ teaspoon Sriracha – Adds heat and bold flavor.
⅛ teaspoon chipotle pepper powder – Provides a deep, smoky warmth.

Note: Serves several, depending on how generously you fill your tacos.

Variations

Want to make it your own? Here are some delicious twists and substitutions.

Dairy-free: Use dairy-free cheese or skip it; opt for vegan mayo in both dressings.
Sugar-free: Skip the sugar in the coleslaw or swap in a sugar alternative—the pineapple’s sweetness will balance it out.
Extra spicy: Add a chopped jalapeño to the coleslaw or increase chipotle powder in the mayo.
Herb-fresh version: Add fresh cilantro or mint to the coleslaw for a refreshing twist.
Vegetarian option: Swap chicken with grilled tofu, portobello mushrooms, or try a hearty Stuffed Bell Pepper Casserole Recipe for a smoky, meat-free alternative.

Cooking Time

Prep Time: 15 minutes
Cooking Time: 10–15 minutes
Total Time: 25–30 minutes

Equipment You Need

Grill or grill pan – To caramelize the pineapple and bell pepper for that smoky finish.
Large bowl – Perfect for mixing the coleslaw.
Small bowl – For whipping up the spicy mayo.
Tongs – For flipping pineapple and peppers on the grill.
Kitchen towel – Keep warmed tortillas soft and pliable while you assemble tacos.

How to Make Chipotle Pineapple Chicken Tacos

Prepare the coleslaw

Start by dumping the coleslaw mix into a large bowl. In another small bowl, whisk together mayonnaise, sugar, rice vinegar, black pepper, and salt until smooth. Pour this over the slaw and toss until everything’s evenly coated. Refrigerate for at least 30 minutes to let the flavors develop.

Make the spicy mayo

In a small bowl, mix together mayonnaise, Sriracha, and chipotle pepper powder until you get a smooth, creamy sauce. Cover and chill it until you’re ready to serve. It’s simple but adds so much character to the tacos.

Shred and season the chicken

If you’re using rotisserie chicken, remove the meat from the bones and shred it into bite-sized pieces. Toss it with ¼ cup of barbecue sauce until well coated. This gives the chicken a smoky, sweet base that complements the pineapple perfectly.

Grill pineapple and bell pepper

Preheat your grill to medium heat. Lay the pineapple rings and bell pepper halves directly on the grill. Cook the pineapple for about 2–3 minutes per side, and the bell pepper for 4–5 minutes until you see those lovely char marks. Slice the grilled pepper into strips once it cools slightly.

Warm the tortillas and assemble

Warm the tortillas on the grill for 20–30 seconds per side—just enough to soften and add light char. Then assemble: start with a base of coleslaw, add a layer of BBQ chicken, followed by grilled pineapple and bell pepper strips. Sprinkle with shredded cheese, a few red onion slices, and finish with a drizzle of spicy mayo and a touch of barbecue sauce.

Additional Tips for Making This Recipe Better

Here are some personal tips I learned after making this recipe a few times:

I like to dry the pineapple rings with paper towels before grilling—this helps them caramelize better instead of steaming.
Making the coleslaw ahead of time (even a few hours early) makes a big difference; the flavors really come together.
Warm tortillas right before serving and keep them wrapped in a towel so they stay soft.
A quick squeeze of lime juice over the assembled tacos adds the perfect pop of freshness.
I found that smoked paprika (just a pinch) in the spicy mayo makes it even more aromatic.

How to Serve Chipotle Pineapple Chicken Tacos

Presentation is half the fun! Arrange your tacos neatly on a serving platter, using two tortillas per taco for better hold. Garnish with fresh parsley or cilantro, and scatter a few extra pineapple chunks or onion slices for color.

Serve with lime wedges on the side and a small bowl of spicy mayo for extra drizzle. The contrast of bright yellow pineapple, red peppers, green herbs, and melted cheese makes this dish as eye-catching as it is delicious.

Nutritional Information

Each serving is hearty, flavorful, and satisfying. Here’s an approximate breakdown per serving:

Calories: 733 kcal
Protein: 49 g
Carbohydrates: 86 g
Fat: 22 g

Make Ahead and Storage

Storage

If you have leftovers, store the components separately in airtight containers. The chicken, grilled pineapple, and peppers will stay fresh for about 3–4 days in the fridge. Keep the coleslaw and sauces chilled until ready to serve.

Freezing

You can freeze the shredded BBQ chicken on its own for up to 2–3 months. Just thaw it in the fridge overnight and reheat before serving. Avoid freezing the slaw or tortillas as they can lose their texture.

Reheating

Warm the chicken in a skillet or microwave until just heated through. Reheat the tortillas on a pan for a few seconds per side. Then reassemble with cold coleslaw and toppings for the perfect balance of hot and cool textures.

Why You’ll Love This Recipe

There are so many reasons this dish has become a regular in my kitchen.

Quick and easy: Perfect for busy nights—you can have dinner ready in under 30 minutes.
Bold flavor combo: Smoky chipotle, sweet pineapple, and tangy slaw come together beautifully.
Customizable: Works for all diets—dairy-free, vegetarian, or spicy, it adapts easily.
Crowd-pleasing: Great for parties, BBQs, or casual weeknight dinners—everyone loves them.
Vibrant and fun: Colorful, juicy, and packed with texture—it’s a dish that’s as exciting to look at as it is to eat.

I hope you love making these Chipotle Pineapple Chicken Tacos as much as I do. The sweet-and-spicy balance, quick prep, and crowd-pleasing flavors make this recipe a true keeper. Grab your ingredients, fire up the grill, and get ready to enjoy one of the most satisfying taco nights ever!

Ben Carraoli