Ingredients
Scale
- 2 boneless chicken breasts (4-6 oz each)
- 1/4 cup lime juice
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp salt
- 3 tbsp olive oil
- 1 cup diced red onion
- 2 bell peppers (any color), diced
- 1 1/2 cups fresh pineapple chunks
- 2 jalapeños, seeded and minced
- 3 tbsp cilantro, chopped
- 6-8 corn or flour tortillas
Avocado Crema:
- 1 medium avocado
- 1/2 cup sour cream
- 2 tbsp mayonnaise
- 1 tbsp lime juice
- 1/2 tsp salt
- 1/4 tsp cumin
- 1/4 tsp garlic powder
Optional: 1/2 cup shredded Monterrey/Pepper Jack cheese
Instructions
- In bowl, combine chicken, lime juice, chili powder, cumin, salt, and 1 tbsp olive oil. Marinate 1 hour.
- Grill chicken 6-8 minutes per side until cooked through. Let rest, then slice.
- Heat remaining olive oil in skillet.
- Sauté onion 5 minutes.
- Add peppers, pineapple, jalapeños, cilantro, and 1 tbsp lime juice.
- Cook 5-7 minutes until pineapple caramelizes.
- Warm tortillas.
- Mix avocado crema ingredients in blender until smooth.
- Assemble tacos with chicken, salsa, avocado crema, and optional cheese.
Notes
- Marinate chicken at least 30 minutes if short on time
- Grill pineapple directly on grates for extra flavor
- Use fresh tortillas for soft texture
- Store leftovers in airtight containers for 3 days
- Prep Time: 20
- Cook Time: 45
- Category: Grilled Recipes
- Method: Grilling
- Cuisine: Mexican