Chipotle Grilled Chicken Tacos with Pineapple Slaw

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!