Pineapple Chicken Tacos

70 Minutes

Prep Time

30 Minutes

Cook Time

Servings

Ingredients

8 boneless skinless chicken thighs

8 tortillas

½ cup crumbled feta cheese

1 tbsp cumin

1 tbsp coriander

1 tsp chili flakes

2 bay leaves

1 tsp oregano

2 tbsp garlic powder

2 tbsp chili powder

2 tbsp vegetable oil 1 tbsp olive oil

1 large red onion, thinly sliced

½ cup white vinegar

½ cup red wine vinegar

1 cup water

1 tsp salt

1/3 cup sugar

1 red onion, finely diced

¼ cup chopped cilantro

Juice and zest of 1 lime

1 can of sliced pineapple

Directions

Place your thinly sliced red onion in a heat proof container. In a small sauce pot bring your water, white vinegar, red wine vinegar, salt and sugar to a boil. Stir until sugar is dissolved. Pour boiling pickling mixture over the onions and allow to cool. Cover and store in fridge until ready to use.

Combine all ingredients for chicken marinade into a blender and blend until a smooth paste is formed. Add a touch more vegetable oil to reach desired consistency. In a plastic or glass container, pour mixture over 8 boneless, skinless chicken thighs. Toss to coat evenly and cover. Place marinade in the refrigerator a minimum of 1 hr or overnight for the best result.

Preheat a grill to medium high heat. Place chicken on grill while keeping as much of the marinade on the chicken as possible. Cook chicken for 5 minutes a side until it is fully cooked through and nice grill marks arise. Remove from grill, and chop into nice bite sized chunks.

While chicken is cooking grill pineapple over high heat until nice grill marks arise. Approx. 2 minutes a side. Cut into nice bite sized chunks. Mix all of the ingredients with your pineapple chunks, for the pineapple salsa and set aside until ready to use.

To assemble tacos, place a generous portion of chicken on the taco, spoon over the grilled pineapple salsa, and top with crumbled feta cheese.