We decided to try something new to our grilling menu the other night. It turned out to be fantastic! I love to try new recipes. The pineapple was a welcome -sweetness to pair with the savory spice in the chicken rub. This recipe is versatile. One would not have to make this altogether at once. The Pineapple Salsa could easily be made a day in advance to aid in the preparation process.
I definitely will be using the Chicken Lime Rub again. It may seem like a long and overwhelming list of seasonings, but don’t be intimidated, it is pretty quick to combine – and the leftovers can easily be saved or doubled for another time.
These are such refreshing tastes of summer. I’m not ready to let them go just yet…
Once chicken and salsa are cooked, let cool and assemble tacos with your favorite toppings. I didn’t add avocado, but will next time 🙂
- 1 lb. chicken breasts
- Chicken Lime Rub:
- 2 T. olive oil
- 1 t. chili powder
- ¼ t. chipotle powder
- ½ t. cumin
- ½ t. paprika
- ½ t. onion powder
- ½ t. garlic powder
- ¾ t. salt
- ¼ t. pepper
- 1 t. brown sugar
- 1 freshly squeezed lime
- 1 zest of lime
- Pineapple Salsa:
- ½ pineapple, sliced or chopped
- 1 large red bell pepper, seeded and quartered
- ½ small red onion, peeled
- 1 jalapeno, whole
- ½ c. cilantro, chopped
- 1 T. lime juice
- ¼ t. ground ginger
- ¼ t. ground cumin
- salt and pepper to taste
- olive oil
- For the tacos:
- 4 flour tortillas
- Chili Lime Chicken
- Grilled Pineapple Salsa
- ½ c. mozzarella or Colby cheese, shredded
- ¼ c. sour cream
- favorite toppings
- Prepare Chicken Lime Rub:
- In a small bowl, whisk together chicken rub ingredients together and rub evenly all over chicken breasts. Allow chicken to sit for at least 30 minutes or up to 8 hours in refrigerator.
- Grill chicken over medium heat at 375-400 degrees. Cook for 5-7 minutes per side, or until chicken is thoroughly cooked through.
- Remove chicken from grill and let rest about 5 minutes before slicing.
- For salsa:
- Place vegetables in bowl, and drizzle with olive oil. Using a metal basket or wood skewers, grill vegetables on medium heat, for about 12 minutes until tender and lightly charred. Once cooled, dab off excess oil and chop pineapple, peppers, and onion. jalapeno, and dice. Toss together adding cilantro, lime juice, cumin, salt, and pepper to taste. Can be served immediately or chilled.
- Assemble the tacos:
- Using the grilled chicken and pineapple salsa, distribute into flour tortillas. Add cheese and favorite toppings
