Gluten Free Pineapple Pico Chicken Tacos
These tacos are a serious weeknight win — smoky, spice-rubbed chicken thighs piled into warm corn tortillas and buried under a bright, juicy pineapple pico that you'll want to eat straight from the bowl. The combination of sweet fresh pineapple, ripe Roma tomatoes, jalapeño heat, and a squeeze of lime is the kind of topping that makes everything taste like summer. Corn tortillas are naturally wheat-free, which means this recipe sidesteps the usual taco night swap without any specialty products or compromise on texture. The chicken gets its depth from a simple blend of cumin, chili powder, smoked paprika, and garlic powder — pantry staples that come together into a beautifully caramelized crust when seared in a hot skillet. Letting the pico sit at room temperature while the chicken cooks is a small step that makes a big difference, giving the flavors time to meld into something genuinely vibrant. Each serving comes together in minutes once everything is ready, making this a realistic four-serving dinner even on a busy evening. Finish with an extra squeeze of lime and you've got tacos that taste like they took way more effort than they did.
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the pineapple pico
- 1 ½ cups fresh pineapple, finely diced (about ½ small pineapple)
- 2 medium roma tomatoes, seeded and finely diced
- ⅓ cup red onion, finely diced
- 1 jalapeño, seeded and finely minced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice (about 1 lime)
- ¼ tsp salt
For serving
- 8 small corn tortillas
- lime wedges (optional)
Instructions
- 1
In a mixing bowl, combine the pineapple, tomatoes, red onion, jalapeño, cilantro, lime juice, and 1/4 tsp salt. Stir to combine, then set aside at room temperature while you cook the chicken — the flavors will meld as it sits.
- 2
Pat the chicken thighs dry with paper towels. In a small bowl, stir together the cumin, chili powder, garlic powder, smoked paprika, 1/2 tsp salt, and black pepper. Rub the spice mixture evenly over both sides of each thigh.
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