Dinner, Lunch

Smoked Chicken and Grilled Pineapple Tacos

  • Prep 20 mins
  • Total 1h 26 mins
  • Easy
  • Serves 2

This recipe is perfect for anyone that loves smoky flavors. The seasoned and smoked chicken breast ends up with a perfect smokey crust and a juicy inside. The grilled pineapple, avocado crema and raw onion help to balance out the flavors perfectly.

Prep Tip: Since the chicken takes an hour to smoke, I suggest getting that seasoned and onto the smoker first. While it cooks, you can prep the rest of your ingredients and make the avocado crema.

Swap Tip: The recipe can easily be made dairy free by swapping the Greek yogurt for a dairy free Greek yogurt alternative. You can also experiment with different protein options (just be sure to adjust the cook time accordingly)


  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 3 boneless, skinless chicken breasts (8-9 ounces each)
  • 3 ½ tablespoons extra-virgin olive oil, divided
  • Smoked Paprika, as desired
  • Garlic Powder, as desired
  • Kosher salt, as desired
  • Ground black pepper, as desired
  • 1 avocado, deseeded
  • Juice of 1 lime
  • ¼ poblano pepper, seeds removed
  • 2 tablespoons Greek yogurt
  • 1 ½ tablespoons water
  • 1 cup fresh cilantro, divided
  • 3-4 rings fresh pineapple (½-inch thick)
  • 4 corn tortillas
  • ½ large white onion, diced


  • Silicone tongs
  • Blender
  • Step 1

    To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place.  

  • Step 2

    Lightly coat both sides of the chicken breasts with 2 tablespoons olive oil, then liberally season with smoked paprika, garlic powder, salt, and pepper. Place the chicken on the grill grate, then close the hood.  

  • Step 3

    While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close the smoke box lid. 

  • Step 4

    Turn dial to select SMOKER, set temperature to 250°F, and set time to 1 hour. Select START/STOP to begin cooking (preheating is not needed).  

  • Step 5

    In a blender, add avocado, lime juice, poblano pepper, Greek yogurt, 1 ½ tablespoons olive oil, water, half the cilantro, and salt. Blend until smooth, then place in the refrigerator. Roughly chop the remaining cilantro and set aside. 

  • Step 6

    When cooking is complete, open hood, transfer chicken to a cutting board and dice into ½-inch pieces.  

  • Step 7

    Turn dial to select GRILL, set temperature to HI and set time to 6 minutes. Add the pineapple rings and corn tortillas to the grill grate. Grill pineapple rings for 2 to 3 minutes on each side. Once cooked, dice the pineapples. Grill corn tortillas on both sides until warm and slightly charred, about 1 to 2 minutes each side.  

  • Step 8

    When cooking is complete, build the tacos. Layer the warmed tortillas with smoked chicken, grilled pineapple, diced onion, avocado crema, and chopped cilantro.