Taco Tuesday: Chile Lime Tacos with Grilled Pineapple Salsa

The Seattle area has its reputation for being dreary and gray all the time (hence the blog name!) but in my year and a half of living here, I’ve had to tell all of my friends and family back on the east coast that it’s not actually true, and that summers here are really quite wonderful and it rarely rains! Sure, our winters are dark and gloomy, but summers are nearly flawless. We gotta take advantage of the beautiful sunshine while we can, so we’ve been trying to grill and eat outside as much as possible lately.

pineapple taco 1.jpg

We made these delicious chile lime tacos with a grilled pineapple salsa, and just about everything in them was cooked on the grill. I’ve never grilled fruit before, and I must say – it’s incredible! Adding some char to juicy pineapple is an awesome flavor combo. Paired with a not-so-spicy chicken marinade and this meal screams summer. These tacos are light and delicious – a definite new favorite in our house.

Ingredients

For the chicken:

  • 2-2.5 boneless, skinless chicken breasts, trimmed of fat
  • 1/3 cup lime juice
  • 2 tablespoons olive oil
  • 3 cloves of garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon coriander

For the salsa:

  • 1 can of pineapple rings
  • 1 jalapeño pepper
  • 1 small red pepper
  • 1/2 of a red onion
  • 3/4 cup corn (can used frozen kernels or buy 1 ear fresh)
  • 1/4 cup chopped cilantro
  • 1/4 cup lime juice
  • 1/2 teaspoon cumin
  • Salt and pepper to taste

For the tacos:

  • Corn or flour tortillas
  • Cotija cheese, if desired
  • Additional cilantro, chopped

How To

  1. Cut chicken into smaller pieces of even thickness, and place in large sealable bag. Add all marinade and spice ingredients, then seal bag and mix well, coating each piece evenly. Marinate at room temperature for 30-60 minutes.
  2. While chicken marinates, soak 2-4 wooden skewers in water. Chop red pepper and onion into smaller pieces (not mincing, but small enough to skewer) and thread onto wooden skewers. Brush peppers and onion (and shucked corn, if using a fresh ear) lightly with olive oil.
  3. Heat up your grill! Put everything on at once – chicken, pineapple rings, onion and pepper skewers, and the whole jalapeño (plus corn if using fresh). Turn occasionally and grill until chicken is nearly cooked through. Remove veggies and pineapple from grill.
  4. While the chicken is finishing, chop the veggies and pineapple. De-seed the jalapeño and finely chop. Add all veggies and pineapple to a medium bowl, and add lime juice, cilantro, salt, pepper, and cumin. Mix well. Begin heating up tortillas or taco shells.
  5. Remove chicken from grill, let stand for a few minutes under foil, then slice. Assemble tacos and garnish with additional cilantro and cotija cheese.

pineapple taco 2

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