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Chipotle Grilled Chicken Tacos with Pineapple Slaw

4.50 Mitt(s) 6 Rating(s)6 votes, average: 4.50 out of 56 votes, average: 4.50 out of 56 votes, average: 4.50 out of 56 votes, average: 4.50 out of 56 votes, average: 4.50 out of 5

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Level: Easy

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Description

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

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

Preparation

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!

One Comment

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CookingontheBay on 9.6.2021

I have made this meal multiple times over the past few years, it is awesome! I don’t always grill the pineapple and it is still good!
I am serving the slaw tonight with coconut shrimp and jasmine rice
I do make one change with the chicken, I reduce the chipotle in adobo by 2/3 – Can’t take too much heat.
Delicious keeper that you will make again and agin……….yummu

6 Reviews

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greenhouse girl on 1.16.2013

I added some miscellaneous spices to jazz up this recipe a bit, but I’m still giving it four mitts. It’s such a nice change from the ordinary.

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Deanne Cote on 9.15.2012

Love the mixture of sweet and spicy in this recipe! I only had the pineapple bits so didn’t grill the pineapple but it tasted just fine. Thanks for the great recipe!

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cavecreeker on 9.8.2012

My son made these the other night. They were amazing, and the pineapple slaw is out of this world. We will be making this often!

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Kristin Pirisino on 8.27.2012

I just made this tonight. The flavors are excellent and we loved the contrast of sweet and spicy…BUT…it is missing something. We added more salt and more onion and helped a TON, but it is still missing something. Maybe a splash of vinegar? I will definitely make this again but I will be playing around with the recipe to see if I can figure out how to take it from good to great!

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zina on 8.24.2012

Wow! Are these good….it’s a party in your mouth. Thank you for posting!

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