Ingredients
4
4 servings
- •1 cup tomatoes, seeded and diced
- •1 medium red onion, diced, divided
- •1 cup diced fresh pineapple
- •1 tablespoon chopped fresh cilantro
- •1 tablespoon fresh lime juice
- •½ teaspoon salt
- •½ teaspoon white sugar
- •1 pound boneless, skinless chicken breasts, cut into 1-inch strips
- •1 lime, juiced
- •8 (7 inch) tortillas, or more as needed
- •1 cup shredded lettuce
- •8 dashes Sriracha sauce, or more to taste (Optional)
Instructions
- Combine tomatoes, 1/2 cup diced red onion, pineapple, and cilantro in a medium bowl. Add 1 tablespoon lime juice, salt, and sugar; toss to combine. Cover salsa with plastic wrap and place in the fridge for at least 2 hours.
- Place the remaining red onion in the bowl of a small food processor. Add juice of one lime and process until finely ground, about 3 minutes.
- Place chicken strips into a shallow dish. Slather onion mixture over the chicken, and refrigerate for at least 2 hours.
- Preheat an outdoor grill to high heat, about 400 degrees F (200 degrees C). Lightly oil the grill.
- Cook until chicken is no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate.
- Lightly brown the tortillas on the grill for 30 seconds to 1 minute. Drain the salsa.
- Thinly slice the chicken, against the grain. Lay tortillas out on plates, top with lettuce, chicken, pineapple salsa, and Sriracha sauce.
Nutritional Facts
Per 4 servings
- Calories: 299
- Carbohydrate: 38g
- Fat: 5g
- Fiber: 6g
- Protein: 28g
- Sugar: 8g
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