Chicken Tacos with Pineapple Salsa

Chicken Tacos with Pineapple Salsa 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

Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 30 mins

    COOK : 10 mins

    TOTAL : 2 hrs

    SERVING : 4

    YIELD : 4 servings

  • 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.

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  • 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.

Per Serving: 299 calories; protein 28g; carbohydrates 38g; fat 4.5g; cholesterol 64.6mg; sodium 491.2mg.