Chicken Tacos with Pineapple Salsa

Recipe View 2 hrs Prepare the Pineapple Salsa: In a medium bowl, gently combine the diced tomatoes, 1/2 cup of the diced red onion, pineapple, and chopped cilantro. Add 1 tablespoon of lime juice, salt, and sugar. Mix well to combine. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld. (Time: 2 hours +)

Recipe View 3 mins Marinate the Chicken: Place the remaining diced red onion in the bowl of a small food processor. Add the juice of one lime and process until the onion is finely ground into a paste (about 3 minutes). (Time: 3 minutes)

Recipe View 2 hrs In a shallow dish, place the chicken strips. Evenly coat the chicken with the onion-lime mixture, ensuring each piece is well covered. Refrigerate for at least 2 hours to allow the marinade to penetrate the chicken. (Time: 2 hours +)

Recipe View 5 mins Preheat the Grill: Preheat an outdoor grill to high heat, around 400 degrees F (200 degrees C). Lightly oil the grill grates to prevent sticking. (Time: 5 minutes)

Recipe View 7 mins Grill the Chicken: Carefully place the marinated chicken strips on the preheated grill. Cook for 3 to 4 minutes per side, or until the chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the thickest part of the chicken should read at least 165 degrees F (74 degrees C). Remove the cooked chicken to a clean plate. (Time: 6-8 minutes)

Recipe View 3 mins Warm the Tortillas: Lightly brown the tortillas directly on the grill grates for 30 seconds to 1 minute per side, or until they are pliable and slightly charred. Alternatively, warm them in a dry skillet or microwave. (Time: 2-4 minutes)

Recipe View Assemble the Tacos: Thinly slice the grilled chicken against the grain. Lay the warmed tortillas out on plates. Fill each tortilla with shredded lettuce, sliced chicken, drained pineapple salsa, and a dash of Sriracha sauce to taste. Serve immediately and enjoy!