Tacos have to be one of the most FUN dinners, and these delicious rotisserie chicken tacos just got a whole lot easier. Take advantage of leftover rotisserie chicken for maximum flavor with minimal effort. Imagine warm tortillas loaded with fresh, homemade guacamole, tasty chicken, and the zing of pineapple salsa, all hitting the table in just 20 minutes!
Rotisserie chicken tacos might sound unconventional, but sometimes you just need something crazy delicious that is also crazy convenient. These are a great, on-the-go solution for busy nights, last-minute social gatherings, or those days when you just don’t want to be in the kitchen. Thanks to these taste sensations, simplicity does not have to compromise flavor!
Ingredients needed
There are three elements to this rotisserie chicken taco recipe: a zesty pineapple salsa, a creamy, fresh guacamole, and the tacos!
Pineapple Salsa
- Fresh pineapple – Get it fresh for natural sweetness and a tropical vibe.
- Red onion – Balance the pineapple with a sharp, pungent onion.
- Fresh cilantro – For freshness and vibrancy.
- Lime juice – Brings zesty tang.
- Chili – A jalapeno or serrano pepper to offer a kick.
The guacamole
- Avocado – The creamy base.
- Lime juice – This adds a zesty citrusy flavor, but also prevents the avocado from browning.
- Garlic – For tasty, savory depth.
The tacos
- Rotisserie chicken and skin – The chicken skin adds tons of flavor and moisture, but if you want a lighter option you can omit it.
- Corn tortillas – These are the traditional choice, with a soft and slightly chewy texture.
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:
- Chorizo Jambalaya with Chicken
- Curried Wheat Berry Chicken Salad
- Lemon Chicken Orzo Soup
- Chicken Taco Soup
- Best Chicken Salad Recipe
Other taco toppings
Our rotisserie chicken tacos recipe aims for 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:
- Dairy – A dollop of sour cream or add your favorite cheese (we like grated cheddar cheese).
- Vegetables – Cherry tomatoes, jalapeno slices, shredded lettuce
- Beans – Black beans or refried beans
- Spices – If you want to reheat the rotisserie chicken in spices, you can check out our homemade taco seasoning recipe that’s made with ground cumin, chili powder, paprika, onion powder, garlic powder, and oregano.
Rotisserie Chicken Tacos Recipe
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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 Guacamole
- ▢ 2 large avocados
- ▢ Juice from ½ lime
- ▢ 1 clove garlic (finely minced)
- ▢ Sea salt (to taste)
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 .
Did you make this?
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How do you serve tacos?
Our number one way to serve tacos is straight on the plate, next to a side of extra guac! If you do want to elevate your taco game, you can get some taco holders. They make for a nice presentation, but also make prep, eating, and cleaning easier, too.
How to choose a ripe avocado?
When selecting avocados, opt for darker ones and give them a gentle squeeze. They should yield slightly but not feel mushy. Next, check under the stem: a green color means they’re ready to go, but a brown color suggests over-ripeness. A tip for under-ripe avocados is to place them near bananas or other fruit. Bananas release ethylene gas, which helps them ripen.
How do I store leftovers?
You’ll want to store the components separately: Chicken and pineapple salsa: store in separate airtight containers in the fridge. Tortillas: keep them in a resealable bag. Sometimes the bag they come in reseals; otherwise, use a reusable storage bag such as a Stasher Bag. If you’re using them in the next day or two, store them at room temperature; otherwise, refrigerate them for about a week. Guacamole: It can turn brown over time due to oxidation, so store it in an airtight container. But before you close the lid and place it in the fridge, add a squeeze of fresh lime juice and place a small piece of parchment paper directly on top of the guacamole.
More taco recipes
Best Shrimp Tacos with Pickled Jalapeño Slaw
Grilled Steak Tacos
20 Minute Buffalo Chicken Tacos with Blue Cheese Slaw
Baja Fish Tacos with Slaw and Avocado Sauce
Rotisserie Chicken Tacos 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 Guacamole
- 2 large avocados
- Juice from ½ lime
- 1 clove garlic , finely minced
- Sea salt , to taste
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.
