I have a sweet tooth, let’s call her … Shugar (with an h). Shugar frequently compels me to make all manner of cakes, cookies, pies—you get the drift. However, I also have a spicy tooth. (Is that a real term? I’m not sure, but I’m going with it.) Let’s call him … Pepper Jack. You’ll just as soon find a bottle of spicy sauce next to my plate as you would a bottle of ketchup. I’m known to pour the stuff on pretty much anything.

Some call that weird. I call it delicious.

Now Pepper Jack (my spicy tooth—you’re still with me right?), he gets me dreaming of things like spice-laden grilled meats, like Kim’s recipe for Chipotle Grilled Chicken Tacos with Pineapple Slaw. When I found this recipe, I’m pretty sure I could hear the faint sound of the Hallelujah chorus being sung from above. When Pepper Jack and Shugar get to hang out together in one dish, you know a party is about to happen.

These tacos are filled with spicy chipotle grilled chicken and then slathered in a sweet pineapple slaw that’s drenched in flavor. You’ll need a few things for these puppies, so let’s get started, shall we?

You’ll need olive oil, limes, chipotle chiles in adobe sauce, honey, garlic, cilantro, salt, pepper, chicken breasts, pineapple rings with juice, mayonnaise, green onions (optional), red onion, and coleslaw mix.

In a small bowl, whisk together the olive oil (or whatever oil you have on hand), lime juice, chipotle peppers, adobo sauce … 

And the honey, garlic, cilantro, kosher salt and pepper.

Stir to combine.

Place the chicken breasts in a Ziploc bag and pour in the marinade. Seal and marinate for 2 hours.

Drain the pineapple rings and set aside. Reserve about 1/3 cup of the pineapple juice.

In a small bowl, whisk the reserved pineapple juice, mayo, cilantro, garlic and salt. Set aside. 

Mix well.

In a large bowl, combine the red onion and coleslaw mix. If you’re using green onions (I left these out), add them in as well. Pour the dressing mixture over the coleslaw and combine.

Remove chicken from marinade.

Grill the pineapple slices about 3-4 minutes each side. Watch carefully, they can burn easily. When done, remove to a platter and set aside to cool for a few minutes while you cook the chicken. When the chicken is cooked through, remove from grill and set aside to rest.

While the chicken is resting, cut the grilled pineapple slices into bite size pieces and mix into the coleslaw. You can transfer slaw to a serving dish, don’t forget to get all of the “special sauce”.

Warm tortillas on the grill or in the oven, and cut chicken into slices.

Serve on corn tortillas topped with the grilled pineapple slaw. Any leftover slaw is delicious eaten on its own.

Wow, are these tacos good! I’m so glad Kim shared her recipe with us. You can find more mouthwatering dishes in the blog Sunflower Supper Club, which she shares with her friend Julie.

Note: While the chicken marinade itself is spicy, the chicken is not too spicy once it is grilled. My son was able to eat it without any problem. 

Recipe

Chipotle Grilled Chicken Tacos with Pineapple Slaw

by Kim (SunflowerSupperClub) on June 28, 2012 in Main Courses, Poultry
See this recipe post on Kim (SunflowerSupperClub)’s site! June 28, 2012

Main CoursesPoultry

4.50 Mitt(s) 6 Rating(s)

Prep Time 2 Hours

Cook Time 15 Minutes

Difficulty Easy

Servings 6

6

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Recipe Description

Spicy grilled chicken paired with a sweet slaw. Summer fare at its best!

Preparation Instructions

For the chicken tacos:
In a small bowl, whisk together the olive oil, lime juice, chipotle peppers, adobo sauce, honey, garlic, cilantro, kosher salt and pepper. Place the chicken breasts in a ziplock bag and pour in the marinade. Seal and marinate for 2 hours.

For the pineapple slaw:
Drain the pineapple rings and set aside on a plate lined with paper towels. In a small bowl, whisk the reserved pineapple juice, mayo, cilantro, garlic and salt. Set aside. In a large bowl, combine the green onions, red onion and coleslaw mix. Pour the dressing mixture over the coleslaw and combine.

Remove chicken from marinade and place on a lightly oiled hot grill with the pineapple slices. Grill the pineapple slices about 3-4 minutes a side. Watch carefully, they can burn easily. When done, remove to a platter and set aside to cool for a few minutes while the chicken finishes cooking. When the chicken is cooked through, remove from grill and set aside to rest.

While the chicken is resting, cut the grilled pineapple slices into bite size pieces and mix into the coleslaw.

Warm tortillas on the grill or in the oven. Cut chicken into slices and serve on corn tortillas topped with the grilled pineapple slaw. Any leftover slaw is delicious eaten on its own.

Yields 12 tacos.

Enjoy!

Ingredients

• FOR THE CHICKEN TACOS:
• ¼ cups Olive Oil
• 2 whole Limes, Juiced
• 4 whole Chipotle Chiles In Adobo Sauce, Minced
• 2 Tablespoons Adobo Sauce From Can Of Chipotle Chiles
• 1 Tablespoon Honey
• 2 cloves Garlic, Minced
• 2 Tablespoons Minced Cilantro
• ½ teaspoons Kosher Salt
• ¼ teaspoons Black Pepper
• 1-½ pound To 2 Pounds Boneless Skinless Chicken Breasts
• 12 whole Corn Tortillas
• FOR THE PINEAPPLE SLAW
• 1 can (20 Oz. Size) Pineapple Rings, Juice Reserved
• ⅓ cups Pineapple Juice (reserved From Can)
• ½ cups Mayonnaise (or Plain Yogurt)
• 6 cloves Garlic, Minced
• ⅓ cups Cilantro, Chopped
• 1 teaspoon Kosher Salt
• 1 bunch Green Onions, Sliced
• ⅓ cups Red Onion, Finely Diced
• 1 bag (16 Oz. Size) Coleslaw Mix

 
 
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Amber is a stay at home mom who lives in the heart of the Missouri Ozarks. It’s a long way from where she grew up, in Wales (yes, way over in the U.K.). The recipes in her blog Sprinkled with Flour include her original creations as well as her family recipes. Go check them out!