Description
These chicken tacos with homemade pineapple salsa are quickly assembled once you’ve marinated the chicken. The actual grill time is only about 6 minutes.
Ingredients
- 1 cup tomatoes, seeded and diced
- 1 medium red onion, diced, divided
- 1 cup diced fresh pineapple
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon fresh lime juice
- ½ teaspoon salt
- ½ teaspoon white sugar
- 1 pound boneless, skinless chicken breasts, cut into 1-inch strips
- 1 lime, juiced
- 8 (7 inch) tortillas, or more as needed
- 1 cup shredded lettuce
- 8 dashes Sriracha sauce, or more to taste (Optional)
Instructions
- Combine tomatoes
- 1/2 cup diced red onion
- pineapple
- and cilantro in a medium bowl. Add 1 tablespoon lime juice
- salt
- and sugar; toss to combine. Cover salsa with plastic wrap and place in the fridge for at least 2 hours.
- Place the remaining red onion in the bowl of a small food processor. Add juice of one lime and process until finely ground
- about 3 minutes.
- Place chicken strips into a shallow dish. Slather onion mixture over the chicken
- and refrigerate for at least 2 hours.
- Preheat an outdoor grill to high heat
- about 400 degrees F (200 degrees C). Lightly oil the grill.
- Cook until chicken is no longer pink in the center and the juices run clear
- 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate.
- Lightly brown the tortillas on the grill for 30 seconds to 1 minute. Drain the salsa.
- Thinly slice the chicken
- against the grain. Lay tortillas out on plates
- top with lettuce
- chicken
- pineapple salsa
- and Sriracha sauce.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 2 hrs 40 mins
Servings: 4