Chili-Lime Chicken Tacos with Jalapeño Pineapple Salsa

I've been big into adding fruit to my savory foods lately. And tacos. I'm not a traditional taco person-- for whatever reason, the standard beef taco just doesn't do it for me. But the SECOND you replace the beef with chicken, fish, shrimp, anything lime/citrus, and anything spicy... I'm all over it. Last week's craving called for a cajun chicken taco with a spicy pineapple salsa. Let's not forget these cold New England winters, and the desperate need of some summer freshness every once in a while. Even in the dead of winter, I still love a good grilled chicken and pineapple combo. It screams summer (which unfortunately it is not). The freshness of the salsa balanced out the spicy jalapeños and chicken. And, once again, each bite had so many different flavors in it. Sweet, spicy, and savory.


gluten free

Ingredients for salsa:
1 ripe pineapple, cored, and cut into small chunks
1 red bell pepper, cut into chunks
1/2 small purple onion, diced
1 jalapeno
1/2 cup fresh cilantro
1 tbsp lemon juice
1/4 tsp ginger
1/4 tsp ground cumin
salt and pepper to taste
olive oil

Ingredients for chicken:
1 lb chicken breast
2 tbsp olive oil
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
3/4 tsp salt
1/4 tsp pepper
1 tsp brown sugar
1/4 tsp cayenne pepper
juice of 1 lime
lime zest

Ingredients for taco:
gluten free corn tortillas
chili-lime chicken
jalapeno pineapple salsa
red cabbage
avocado
fix hot sauce

Directions for chicken: Combine all ingredients for rub (dry). Mix together in bowl and rub on each chicken breast. If you can, let the chicken sit for 15-30 minutes in the refrigerate for flavor. Cook on outdoor grill or indoor grill pan (greased) 6-7 minutes per side. Remove when chicken is cooked through. Let set, and slice.

Directions for salsa: Using a skewer, stack onions. Add to greased and heated grill pan. Grill pineapple and vegetables at medium heat in small batches. You want them to be lightly charred. The onions will take about 12 minutes, the pineapple about 8-10. I liked mine a little more done. Remove from grill, combine all salsa ingredients, and either serve immediately or chill.

Directions for taco: Warm tortillas in oven on low heat. When ready, layer chicken, salsa, and any other toppings. Enjoy!

Recipe adapted from Jen Carlsbad Cravings