Chicken Tacos with Pineapple Salsa
Description
Lime-marinated chicken breasts take mere minutes to grill. Serve in warm tortillas with the tangy-sweet salsa.
Ingredients
•
1 cup tomatoes, seeded and diced
•
1 medium red onion, diced, divided
•
1 cup diced fresh pineapple
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1 tablespoon chopped fresh cilantro
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1 tablespoon fresh lime juice
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1/2 teaspoon salt
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1/2 teaspoon white sugar
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1 pound boneless, skinless chicken breasts, cut into 1-inch strips
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1 lime, juiced
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8 (7 inch) tortillas, or more as needed
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1 cup shredded lettuce
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8 dashes Sriracha sauce, or more to taste
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.