Chipotle Chicken Tacos

Name: Chipotle Chicken Tacos with Pineapple
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 boneless skinless chicken thighs* ($4.44); 4 cloves garlic, divided** ($0.16); 1 yellow onion, divided** ($0.70); 1 bay leaf** ($0.10); 4 peppercorns** ($0.05); 1 tsp salt ($0.02); 2 Tbsp olive oil ($0.44); 2 oz. chipotle peppers in adobo*** ($0.46); 12 5-inch corn tortillas (or flour tortillas) ($1.00); 2 cups chopped pineapple (fresh or frozen) ($1.65); 1/4 red onion, chopped ($0.11); 1 jalapeño ($0.33); 1 lime ($0.25); 1/4 bunch cilantro (about ¼ cup) ($0.21); 1 tsp salt (or to taste) ($0.05)

These Chipotle Chicken Tacos combine tender poached chicken thighs with smoky chipotle-adobo sauce and bright pineapple, delivering restaurant-quality flavor on a weeknight timeline.

🌍American 🌍Mexican 🏷️Chicken tacos 🏷️Chipotle chicken

Total

50 min

Servings

6

Difficulty

Medium

Est. Cost

$28–$46

Recipe Source

View original recipe

From Budget Bytes

Ingredients

4 boneless skinless chicken thighs* ($4.44)
4 cloves garlic, divided** ($0.16)
1 yellow onion, divided** ($0.70)
1 bay leaf** ($0.10)
4 peppercorns** ($0.05)
1 tsp salt ($0.02)
2 Tbsp olive oil ($0.44)
2 oz. chipotle peppers in adobo*** ($0.46)
12 5-inch corn tortillas (or flour tortillas) ($1.00)
2 cups chopped pineapple (fresh or frozen) ($1.65)
1/4 red onion, chopped ($0.11)
1 jalapeño ($0.33)
1 lime ($0.25)
1/4 bunch cilantro (about ¼ cup) ($0.21)
1 tsp salt (or to taste) ($0.05)

15 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Add the chicken thighs, 2 cloves of garlic, 1/2 of the onion, bay leaf, peppercorns, and salt to a pan, then add water to cover (about 4 cups). Place the pan over medium heat. Cover it, and cook for 20 minutes, or until the chicken is at an internal temperature of 160°F and fork tender.
2
Remove the chicken thighs from the broth. Reserve the broth. Shred the chicken with two forks.
3
Add oil to a saucepan on medium heat. Dice the remaining ½ onion and add it to the pan. Mince the remaining 2 cloves of garlic and add to the pan. Cook for about 2 minutes, until the onions steam and the garlic is fragrant.
4
Once the onions and garlic are fragrant, chop the chipotles in their sauce and add them to the pan. Stir well to incorporate. Then add the pulled chicken and 1/4 cup of the reserved broth. Combine thoroughly and taste. For more heat, mix in more adobo sauce. For saucy pulled chicken, add a touch more of the broth and stir. Once the sauce has thickened to a velvety consistency, take the chicken off the heat.
5
To make the pineapple salsa, finely chop the pineapple, onion, jalapeño, and cilantro. Combine the chopped pineapple, onion, juice of one lime, cilantro, and salt to taste.
6
Assemble the tacos. Add 1/4 cup of pulled chicken to a corn tortilla and top with pineapple salsa. Serve these babies up and enjoy a weeknight win!

Was this recipe helpful?

Tips & Notes

Pro tips

Poach chicken thighs with bay leaf and peppercorns to infuse subtle flavor and keep meat tender—don't skip the aromatics.
Blend chipotle peppers with their adobo sauce until smooth before mixing into the chicken for even heat distribution and no chunks.
Caramelize pineapple briefly in the same skillet after cooking chicken to concentrate sweetness and balance the smoke.
Warm tortillas directly over a gas flame or in a dry skillet just before serving for better texture and pliability.

Substitutions

Boneless skinless chicken thighs → boneless skinless chicken breasts (reduce poaching time by 5–8 minutes)
Fresh pineapple → canned pineapple chunks, drained (skip caramelizing; warm gently instead)
Chipotle peppers in adobo → 1 tsp smoked paprika + 1 Tbsp tomato paste + pinch of cayenne
Corn tortillas → flour tortillas (softer texture, less traditional but equally valid)

Storage & make-ahead

Refrigerate shredded chipotle chicken in an airtight container for up to 4 days. Reheat gently in a skillet with a splash of water before assembling tacos. Store tortillas and pineapple separately.

Common Questions

Can I use chicken breasts instead of thighs?

Yes, but thighs stay moister during poaching. If using breasts, reduce cooking time by 5-8 minutes and check for doneness at 165°F to avoid drying them out.

Are flour tortillas better than corn for this recipe?

Both work well. Corn tortillas are traditional and hold up better to the wet filling; flour tortillas are softer. Choose based on preference and dietary needs.

How spicy are these tacos?

The heat level depends on the chipotle peppers used—typically medium spice. Reduce peppers or remove seeds for milder tacos, or add extra for more heat.

Can I make these ahead for meal prep?

Yes. Shred and refrigerate the chipotle chicken in an airtight container for up to 4 days. Reheat gently in a skillet before serving. Store tortillas and pineapple separately.