Chipotle Lime Chicken Thighs With Pineapple Salsa

chipotle chicken with salsa
Kaleigh McMordie, MCN, RDN, LD
Total Time: 30 min
Prep Time: 10 min
Cook Time: 20 min
Servings: 2 (2 thighs each)

Nutrition Highlights (per serving)

253 calories
13g fat
8g carbs
26g protein
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Nutrition Facts
Servings: 2 (2 thighs each)
Amount per serving  
Calories 253
% Daily Value*
Total Fat 13g 17%
Saturated Fat 3g 15%
Cholesterol 134mg 45%
Sodium 469mg 20%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 4%
Total Sugars 5g  
Includes 0g Added Sugars 0%
Protein 26g  
Vitamin D 0mcg 0%
Calcium 21mg 2%
Iron 1mg 6%
Potassium 389mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Boneless, skinless chicken thighs are great for quick, flavorful meals. They are easy to prepare with little effort and are almost impossible to dry out. They take on any flavor well and are the perfect vehicle for fresh, healthy ingredients like fruits, vegetables, and herbs.

Chipotle, garlic, and lime add so much flavor with almost no effort in this recipe. A fresh pineapple salsa kicks up the flavor even more and may even help to boost your health. The fruit is a rich source of minerals and vitamins, and some studies have suggested that pineapple may have anti-inflammatory, antioxidant properties. This meal is a fun and exciting change-up to your normal dinner routine.


  • 4 boneless, skinless chicken thighs
  • 3/4 tsp chipotle powder
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • Juice from 1 lime
  • 2 tsps avocado oil or other high-heat oil
  • 1/4 cup red onion, diced
  • 1/2 cup fresh pineapple, diced
  • 1 small jalapeno, seeded and diced
  • 2 tbsps fresh cilantro leaves, roughly chopped
  • Juice from 1/2 lime


  1. Heat oven to 350F. Trim visible fat from chicken thighs.

  2. In a small bowl, combine chipotle powder, garlic, and cumin.

  3. Squeeze lime over the tops of chicken thighs and sprinkle heavily with the spice blend. Rub to coat the tops of thighs well.

  4. Heat an oven-proof skillet on the stove over high heat. Add oil and swirl skillet to coat.

  5. Sear chicken thighs in the skillet, about 2 minutes per side. Place skillet in the oven to finish cooking, 5 to 10 minutes. Chicken is done when a thermometer inserted in the center reads 165F.

  6. While chicken is cooking, prepare the salsa. Combine red onion, pineapple, jalapeno, cilantro, and lime in a bowl.

  7. Once the chicken is done remove from oven and serve with pineapple salsa.

Variations and Substitutions

You can use chicken breasts in place of thighs, but they will need to be pounded thin to ensure they cook thoroughly but don't dry out. You can also experiment with other protein sources and cooking methods. For instance, try the salsa on top of grilled swordfish or tuna steaks. If you enjoy other types of hot pepper, use them instead of jalapenos. Try serrano peppers or fresno peppers for a change of pace.

Cooking and Serving Tips

  • Practice safe cooking techniques when preparing poultry or fish. Use one cutting board for fresh fruits and vegetables and a separate one for raw chicken and fish. Wash hands and surfaces frequently.
  • Use a meat thermometer to be sure chicken is cooked all the way through. If you are cooking fish, be sure that it reaches 145F. The flesh should look opaque and it should separate easily with fork.
  • Serve these chicken thighs with black beans or brown rice and a green salad or grilled vegetables to round out the meal.
  • Store leftover salsa to use later. If you have extra beans and rice, heat them up later in a bowl and top with the salsa for a balanced meal.

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1 Source
Verywell Fit uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.
  1. Mohd Ali M, Hashim N, Abd Aziz S, Lasekan O. Pineapple (Ananas comosus): A comprehensive review of nutritional values, volatile compounds, health benefits, and potential food products. Food Res Int. 2020 Nov;137:109675. doi:10.1016/j.foodres.2020.109675