An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Chipotle Chicken Tostadas with Pineapple Salsa and Avocado Smash

Try these crunchy tostadas topped with smoky and spicy grilled chicken, fresh pineapple salsa and creamy avocado smash.

Cooking for 2 people


  • 1 lb. boneless skinless chicken thighs
  • 2 avocado
  • 6 corn tortillas

Chipotle Seasoning

  • 2 tbsp. chipotle in adobo
  • 2 tsp. chili powder
  • 2 tsp. cumin
  • 2 tsp. granulated garlic
  • vegetable oil as needed
  • kosher salt and black pepper as needed

Pineapple Salsa

  • 2 cup pineapple, diced
  • 0.5 cup red onion, diced
  • 0.5 cup cilantro, chopped
  • 1 lime, fresh squeezed
  • 2 tbsp. red wine vinegar
  • 2 tbsp. honey

1 Food Prep

  • Place your chicken thighs into a small bowl and season them with your chipotle seasoning ingredients until well combined.

  • Next, add your pineapple salsa ingredients together in a mixing bowl. Season your salsa with a pinch of salt and pepper and mix well.
  • For your avocado smash, cut your avocados in half and remove the pit. Position a wire cooling rack over a mixing bowl. Smash your avocado flesh side down onto the rack using your hand and it’ll send diced avocado chunks into the bowl. Discard the peel.
  • Finally, add the remaining lime juice and a pinch of salt and pepper to the bowl with your avocado. Mash the avocado lightly with a fork and mix well.

2 Grill Prep

3 The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
  • Place your chicken thighs on the grate and cook them for 5–7 minutes on each side until they reach an internal temperature of 165°F. Then, remove your chicken thighs from the grill and place them onto a cutting board to rest.
  • Oil your grate again and cook your tortillas for 1–2 minutes on each side until crispy.
  • To serve, place your crispy tortillas on a plate and add a layer of avocado smash.
  • Then, julienne your chicken into strips and place them on top.
  • Top your tostada with pineapple salsa and enjoy!
Recipe created by Brandon Frohne on behalf of Kingsford® Charcoal and Masterbuilt.

For safe meat preparation, reference the USDA website.

review a Recipe FOR A CHANCE TO WIN*  $500! *NO PURCHASE NECESSARY. Ends 10/31/2023. See Official Rules for how to enter & all details. Submit up to one review per day to rack up sweepstakes entries!
1 Reviews
Rated 5 out of 5 by from So good Been trying a bunch of these recipes. All of them have been winners. So good.
Date published: 2021-10-30
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