Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts or thighs
  • 2 tbsp olive oil
  • Juice of 2 limes
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 small pineapple, peeled, cored, and cut into rings or chunks
  • 1 small red bell pepper, diced
  • ½ small red onion, finely chopped
  • 1 jalapeño, seeded and minced (optional, for heat)
  • Juice of 1 lime
  • ¼ cup fresh cilantro, chopped
  • Salt, to taste
  • 8 small corn or flour tortillas
  • Optional toppings: sliced avocado, sour cream or Mexican crema, extra lime wedges

Instructions:

  1. Combine marinade ingredients in a bowl. Add chicken, toss to coat, and marinate.
  2. Preheat grill. Grill pineapple until caramelized, flipping halfway. Chop into small pieces.
  3. Combine grilled pineapple, red bell pepper, red onion, jalapeño (if using), lime juice, cilantro, and salt in a bowl. Stir well.
  4. Grill or pan-fry the marinated chicken until cooked through. Let rest, then slice thinly.
  5. Heat tortillas on the grill or in a dry skillet until pliable.
  6. Divide sliced chicken among tortillas. Top with pineapple salsa and optional toppings. Serve immediately.