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Chipotle Pineapple Chicken Tacos Recipe
Ben Carraoli

Chipotle Pineapple Chicken Tacos Recipe

I just whipped up a batch of Chipotle Pineapple Chicken Tacos 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.
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Prep Time 15 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.