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Grilled Chicken Taco with Pineapple Salsa

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes

Ingredients

  • 1 lb thinly sliced chicken breast
  • 1 tbsp olive oil
  • 1 tbsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • salt and pepper
  • 8 small corn tortillas

Pineapple Salsa

  • 1 cup pineapple diced
  • 1/4 cup red onion diced
  • 1 tbsp jalapeno finely diced
  • zest of 1/2 lime
  • juice of 1/2 lime
  • 1/4 cup cilantro optional
  • 1 tsp salt

Cabbage Slaw

  • 2 cups shredded cabbage
  • juice of 1/2 lime
  • 1 tsp salt
  • 1/2 tsp black pepper

Sriracha Sauce

  • 1/4 cup greek yogurt
  • 1 tsp sriracha

Instructions

  1. In a large ziplock bag, add the chicken, olive oil, salt, pepper, oregano, thyme and basil. Seal and mix around. Marinate chicken for up to 30 minutes.

  2. For the pineapple salsa, mix together the pineapple, jalapeno, red onion, lime zest, lime and salsa in a bowl. Mix together and set aside.

  3. For the cabbage slaw, shred the cabbage and place in a bowl. Add in the lime juice, salt and pepper. Mix and set aside.

  4. Stir together the sriracha and greek mayo in a separate bowl. Set aside.

  5. Take the 10 tortillas and wrap them in aluminum foil.

  6. Once the chicken has marinated, heat your grill over medium high heat. Grill the chicken for 3-5 minutes per side until cooked through.

  7. Place the foil wrapped tortillas over indirect heat on the grill while the chicken is cooking,

  8. Once cooked through, remove the chicken from the grill and cut into thin slices.

  9. To assemble, take 1 tortilla, spoon on the sriracha sauce (if using), then layer the chicken, cabbage slaw and pineapple salsa.