Grilled Chicken Tacos with Pineapple Salsa

160 Min.
25 Min.
12
Ingredients
Chicken
pounds boneless, skinless chicken breasts
1½ pounds boneless, skinless chicken breasts
2
tablespoons freshly squeezed lime juice
2 tablespoons freshly squeezed lime juice
3
tablespoons grape seed oil
3 tablespoons grape seed oil
1
tablespoon Better Than Bouillon® Roasted Chicken Base
1 tablespoon Better Than Bouillon® Roasted Chicken Base
1
teaspoon chili powder
1 teaspoon chili powder
1
teaspoon ground cumin
1 teaspoon ground cumin
½
teaspoon garlic powder
½ teaspoon garlic powder
iceberg lettuce, rinsed and chopped, about 2 cups
iceberg lettuce, rinsed and chopped, about 2 cups
12
(6-inch) flour tortillas
12 (6-inch) flour tortillas
Pineapple Salsa
1
(15-ounce) can black beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
2
medium vine ripe tomatoes, seeded and diced
2 medium vine ripe tomatoes, seeded and diced
½
cup pineapple tidbits, drained (reserve juice)
½ cup pineapple tidbits, drained (reserve juice)
½
cup frozen corn, rinsed and drained
½ cup frozen corn, rinsed and drained
¼
cup finely chopped red onion
¼ cup finely chopped red onion
1
jalapeño, stemmed, seeded and diced
1 jalapeño, stemmed, seeded and diced
1
tablespoon chopped cilantro
1 tablespoon chopped cilantro
1
tablespoon freshly squeezed lime juice
1 tablespoon freshly squeezed lime juice
3
tablespoons pineapple juice
3 tablespoons pineapple juice
¾
teaspoon salt
¾ teaspoon salt
¼
teaspoon garlic powder
¼ teaspoon garlic powder
Directions
  1. In a small bowl, add lime juice, oil, Chicken Base, chili powder, cumin and garlic powder; whisk to combine.
  2. Place chicken in a resealable plastic bag, then pour marinade over chicken; seal and turn to coat. Lay bag of chicken flat on a small rimmed baking sheet and refrigerate for 2 hours, turning once.
  3. In a medium bowl, combine salsa ingredients, then cover and refrigerate.
  4. Prepare grill and preheat. Remove chicken from marinade and discard leftover marinade.
  5. Place chicken on grill, cover and cook over medium-high heat until done, about 8-10 minutes per side. Let chicken rest about 3 minutes before slicing.
  6. Heat flour tortillas according to package directions and keep warm in a tortilla warmer.
  7. Place lettuce on top of tortillas, add thinly sliced chicken and top with Pineapple Salsa.
Tacos aren’t on the menu tonight? Simply follow the directions above for marinating and grilling chicken, then add your favorite side and dinner is done!

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