Rotisserie Chicken Tacos with Pineapple Salsa (20 minute recipe)
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These rotisserie chicken tacos are proof that a shortcut dinner can still taste incredible. Juicy chicken, sweet pineapple salsa, and creamy guacamole come together in a meal that’s fresh, flavorful, and ready in no time.
These rotisserie chicken tacos are my answer to those nights when cooking from scratch just isn’t happening. With a store-bought rotisserie chicken doing the heavy lifting, dinner comes together quickly without sacrificing flavor.
What makes these tacos special are the fresh toppings. Sweet pineapple salsa brings brightness and a little heat from fresh chili, while creamy guacamole adds richness and ties everything together. The contrast of juicy chicken, tropical fruit, and tangy lime makes every bite feel vibrant and satisfying.
I like to tuck everything into warm corn tortillas and call it dinner. They’re perfect for busy weeknights, impromptu get-togethers, or anytime you need something fast, flavorful, and guaranteed to please a crowd.
More rotisserie chicken recipes
If you are won over by the ease of using a rotisserie chicken to make dinners a breeze, take a look at these other delicious recipes where rotisserie chicken saves the day:
Other taco toppings
My rotisserie chicken tacos recipe is all about simplicity and ease. If you’d like to, feel free to customize your tacos with any of your preferred toppings. Here are a few suggestions:
- Fresh – A dollop of sour cream, or add your favorite cheese (I like grated cheddar).
- Vegetables – Cherry tomatoes, jalapeno slices, shredded lettuce
- Beans – Black beans or refried beans
Rotisserie Chicken Tacos with Pineapple Salsa (20 minute recipe)
Ingredients
The Pineapple Salsa
- 2 cups diced fresh pineapple
- 2 tablespoons finely minced red onion
- 2 tablespoons fresh cilantro (chopped)
- Juice from ½ a lime
- ½ jalapeño or serrano pepper (finely minced)
The Carnitas
- 4 cups shredded rotisserie chicken
- ½ cup finely chopped rotisserie chicken skin (see notes)
- 12 corn tortillas
Instructions
- Place the oven rack in the top ⅓ of your oven and then preheat your oven to broil. Mix the pineapple salsa ingredients together in a medium-sized bowl.2 cups diced fresh pineapple, 2 tablespoons finely minced red onion, 2 tablespoons fresh cilantro, Juice from ½ a lime, ½ jalapeño or serrano pepper
- In a second medium-sized bowl mix all the guacamole ingredients.2 large avocados, Juice from ½ lime, 1 clove garlic, Sea salt
- Mix the shredded rotisserie chicken with the chicken skin together on a baking sheet. Broil in your oven for 10 minutes, or until the chicken is crispy and brown in many spots, mixing halfway through.4 cups shredded rotisserie chicken, ½ cup finely chopped rotisserie chicken skin
- While the chicken is broiling, warm the tortillas in a frying pan.12 corn tortillas
- To serve, pile some guacamole on a warmed tortilla, top with the rotisserie chicken and the pineapple salsa. Serve immediately.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
