"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

Directions

1. 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.
2. 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.
3. Place chicken strips into a shallow dish. Slather onion mixture over the chicken, and refrigerate for at least 2 hours.
4. Preheat an outdoor grill to high heat, about 400 degrees F (200 degrees C). Lightly oil the grill.
5. 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.
6. Lightly brown the tortillas on the grill for 30 seconds to 1 minute. Drain the salsa.
7. Thinly slice the chicken, against the grain. Lay tortillas out on plates, top with lettuce, chicken, pineapple salsa, and Sriracha sauce.

Nutrition Facts

Per Serving: 299 calories;4.5 g fat;38 g carbohydrates;28 g protein;65 mg cholesterol;491 mg sodium.Full nutrition
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