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Chicken Tacos with Pineapple Salsa
Chicken Tacos with Pineapple Salsa
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
160 minutes
Grill lime-marinated chicken, serve in tortillas with tangy-sweet salsa. Ready in minutes!
Ingredients:
  • 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
  • 0.5 teaspoon salt
  • 0.5 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
Instructions:
  • In a medium bowl, mix together tomatoes, 1/2 cup diced red onion, pineapple, and cilantro. Add 1 tablespoon lime juice, salt, and sugar, then toss well. Cover with plastic wrap and chill in the fridge for at least 2 hours.
  • In a small food processor bowl, combine the rest of the red onion with the juice of one lime. Process until finely ground, around 3 minutes.
  • In a shallow dish, nestle chicken strips. Cover generously with flavorful onion mixture, then chill in the refrigerator for a minimum of 2 hours. Enjoy the marinated flavors!
  • Get the outdoor grill nice and hot at 400 degrees F (200 degrees C) and give it a light oiling.
  • Sear chicken until fully cooked, around 3 to 4 minutes per side, reaching an internal temperature of at least 165°F (74°C). Transfer to a plate.
  • Grill the tortillas until lightly browned for 30 seconds to 1 minute. Strain the salsa.
  • Slice the chicken thinly against the grain. Arrange tortillas on plates, then layer with lettuce, sliced chicken, pineapple salsa, and a drizzle of Sriracha sauce.

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