"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."


  • Adjust
  • US
  • Metric
  • 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
  • 1/2 teaspoon salt
  • 1/2 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)
  • Directions

  • Prep
  • Cook
  • Ready In
    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
    Source: Read Full Article