Chicken Tacos with Pineapple Salsa

Lime-marinated chicken breasts take mere minutes to grill. Serve in warm tortillas with the tangy-sweet salsa.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 299 Calories

Ingredients

• 1 tablespoon chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 1 lime, juiced
• 1 cup shredded lettuce
• 1 cup diced fresh pineapple
• 1 medium red onion, diced, divided
• 1 pound boneless, skinless chicken breasts, cut into 1-inch strips
• 1 cup tomatoes, seeded and diced
• 8 (7 inch) tortillas, or more as needed
• 0.5 teaspoon salt
• 0.5 teaspoon white sugar
• 8 dashes Sriracha sauce, or more to taste

Recipe Instructions

Step 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.

Step 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.

Step 3

Place chicken strips into a shallow dish. Slather onion mixture over the chicken, and refrigerate for at least 2 hours.

Step 4

Preheat an outdoor grill to high heat, about 400 degrees F (200 degrees C). Lightly oil the grill.

Step 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.

Step 6

Lightly brown the tortillas on the grill for 30 seconds to 1 minute. Drain the salsa.

Step 7

Thinly slice the chicken, against the grain. Lay tortillas out on plates, top with lettuce, chicken, pineapple salsa, and Sriracha sauce.