Ingredients
8
8 servings
- •0.5 cup mayonnaise
- •2 tablespoons jerk seasoning, divided
- •2 tablespoons lime juice, divided
- •1 tablespoon olive oil
- •1.5 pounds boneless, skinless chicken thighs
- •1 (20 ounce) can pineapple rings, drained
- •8 (6 inch) flour tortillas
- •1 cup shredded cabbage
- •0.5 small red onion, minced
- •0.5 cup chopped fresh cilantro
Instructions
- Whisk mayonnaise, 1 tablespoon jerk seasoning, and 1 tablespoon lime juice together in a small bowl. Set aside.
- Whisk olive oil, remaining jerk seasoning, and remaining lime juice together in a separate bowl. Add chicken and stir to coat.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place pineapple slices on the top rack of the grill. Place chicken directly on the grill. Cook for 6 minutes. Flip both pineapple and chicken over and grill until chicken is no longer pink, about 6 minutes more. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C). Transfer to a cutting board and let rest for 5 minutes.
- Slice the chicken into thin strips and divide between the tortillas. Chop the pineapple and divide between the tortillas.
- Top each each taco with shredded cabbage, onion, and cilantro. Drizzle each with reserved sauce. Serve immediately.
Nutritional Facts
Per 8 servings
- Calories: 381
- Carbohydrate: 33g
- Fat: 19g
- Fiber: 2g
- Protein: 20g
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