Grilled Chicken Tacos with Pineapple Salsa

Follow our step-by-step guide on how to make Grilled Chicken Tacos with Pineapple Salsa.

1. Step 1

   In a medium bowl, combine the diced tomatoes, 1/2 cup of the diced red onion, diced pineapple, and chopped cilantro. Add 1 tablespoon of lime juice, salt, and sugar, then toss everything together. Cover the salsa with plastic wrap and refrigerate for at least 2 hours to let the flavors meld.

2. Step 2

   In a small food processor, place the remaining diced red onion. Add the juice of one lime and process until finely ground, about 3 minutes.

3. Step 3

   Place the chicken strips in a shallow dish and spread the onion mixture over them. Cover and refrigerate for at least 2 hours to marinate.

4. Step 4

   Preheat your outdoor grill to high heat (about 400°F or 200°C) and lightly oil the grill grates.

5. Step 5

   Grill the chicken strips for 3 to 4 minutes on each side, or until they are no longer pink in the center and the juices run clear. An instant-read thermometer should read at least 165°F (74°C). Remove the chicken from the grill and let it rest for a few minutes.

6. Step 6

   While the chicken is resting, lightly brown the tortillas on the grill for 30 seconds to 1 minute on each side.

7. Step 7

   Once the chicken has rested, thinly slice it against the grain. To assemble the tacos, lay the tortillas out on plates and top each with shredded lettuce, sliced chicken, pineapple salsa, and a drizzle of Sriracha sauce if desired.