QUICK AND EASY CHICKEN TACOS WITH PINEAPPLE SALSA | RECIPE
Chicken Tacos with Pineapple Salsa
Ingredients
For the Chargrilled Pineapple Salsa:
1 pineapple, cored and sliced into ½-inch pieces
1 chargrilled capsicum (store-bought), diced
1 tsp fresh coriander (cilantro), chopped ½ red onion, finely diced
1 tbsp honey ½ tsp ground cumin
Juice of 1 lime
2 jalapeños, whole
Pinch of salt
1 tbsp extra virgin olive oil
For the Chicken:
8 chicken thighs, skinless and boneless
1 tbsp ground cumin
1 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tsp salt
1 tbsp olive oil
To Assemble:
Corn or flour tortillas
Sour cream
Smoky & Sweet Barbacoa Sauce
Instructions
Prepare the Chicken:
In a bowl, season the chicken thighs with cumin, paprika, garlic powder, onion powder, and salt. Drizzle with olive oil and mix until all the chicken is evenly coated. Grill the Pineapple and Jalapeños.
Preheat your BBQ grill (or a pan if preferred). Drizzle olive oil and sprinkle a pinch of salt on the pineapple slices. Grill the pineapple slices until charred on both sides, about 3-4 minutes. Add the two whole jalapeños to the grill, cooking until charred on all sides, about 5-6 minutes. Once cooked, remove the pineapple and jalapeños from the grill and let cool slightly. Chop the pineapple into small pieces and chop the jalapeños (remove seeds for less heat, if desired).
Cook the Chicken:
Grill the chicken thighs for 3-4 minutes on each side or until cooked through. Remove from heat and let cool slightly before chopping into small pieces.
Make the Pineapple Salsa:
In a bowl, combine honey, ground cumin, lime juice, salt, and olive oil. Add the diced capsicum, red onion, grilled pineapple, chopped coriander, and chopped jalapeños. Toss until everything is well coated.
Assemble the Tacos:
Place a portion of the chopped chicken on each corn or flour tortilla. Top with a generous spoonful of pineapple salsa, a dollop of sour cream, and finish with Sweet Barbacoa Sauce.
Enjoy!
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