Ingredients:
- 1 lb. chicken breast
- 1/3 cup BBQ sauce, plus more for drizzle
- 2 pineapple spears
- 8 small flour or corn tortillas
Garnish:
- thinly sliced red cabbage
- chopped avocado
- chopped cilantro
- shredded Mexican blend cheese
- thinly sliced jalapeños
30 minutes before you are ready to grill, marinate the chicken in a large zip lock bag with the BBQ sauce and place in the fridge.
Preheat your grill to medium high heat. Grill chicken breasts on both sides until cooked through; about 6 minutes on the 1st side, then flip and cook for another 4 minutes. Remove from the grill and let rest on a plate.
While chicken is resting, grill your pineapple spears, 1-2 minutes on each side. Remove from the heat and turn off the grill.
Chop your chicken and pineapple into bite-sized pieces. Wrap your tortillas in a damp paper towel and cook in the microwave for 20-30 seconds.
To serve, place some cabbage in the center of each tortilla. Top with BBQ chicken, cheese, avocado, cilantro, jalapeño, and grilled pineapple. Drizzle with a little more BBQ sauce and devour!
To serve, place some cabbage in the center of each tortilla. Top with BBQ chicken, cheese, avocado, cilantro, jalapeño, and grilled pineapple. Drizzle with a little more BBQ sauce and devour!
These are so perfect for summer! They look delicious! I wish I could hire you as my private chef.
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