Name: Grilled Chicken Tacos with Pineapple Salsa
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: Serves 4
Ingredients: 1½ pounds boneless, skinless chicken thighs; 2 tablespoons olive oil; 3 tablespoons lime juice, divided; 2 teaspoons chili powder; 1 teaspoon ground cumin; 2 cloves garlic, minced; 1 teaspoon kosher salt, divided; 2 cups fresh pineapple, diced small; ½ red onion, finely diced; 1 jalapeño, seeded and minced; ¼ cup fresh cilantro, chopped; 8-12 small corn tortillas; 1 avocado, sliced; ¼ cup cotija cheese, crumbled

Instructions

Marinate the chicken

In a large bowl, combine olive oil, 2 tablespoons lime juice, chili powder, cumin, garlic, and ½ teaspoon salt. Add chicken thighs and toss to coat evenly. Cover and refrigerate for at least 15 minutes or up to 4 hours.
Prepare the pineapple salsa

In a medium bowl, combine diced pineapple, red onion, jalapeño, cilantro, remaining 1 tablespoon lime juice, and ½ teaspoon salt. Stir well to combine. Taste and adjust seasoning if needed. Refrigerate until ready to serve.
Grill the chicken

Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade and place on grill. Cook for 5-7 minutes per side, or until chicken reaches an internal temperature of 165°F. Transfer to a cutting board and let rest for 5 minutes before chopping into bite-sized pieces.
Warm the tortillas

Place corn tortillas on the grill for about 30 seconds per side until warm and slightly charred. Alternatively, wrap them in a damp paper towel and microwave for 30 seconds, or warm them in a dry skillet over medium heat.
Assemble the tacos

Place a portion of grilled chicken on each tortilla. Top with pineapple salsa, sliced avocado, and crumbled cotija cheese. Serve immediately with extra lime wedges if desired.

Grilled Chicken Tacos with Pineapple Salsa

Ingredients

Instructions

Nutritional Information