Chicken Tacos with Pineapple Salsa2019-09-27
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.
- 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
- 1 cup shredded lettuce
- 8 (7 inch)s tortillas, or more as needed
Mix tomatoes, half 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.