Grilled Chicken Tacos with Pineapple Salsa

Place the chicken breasts and a shallow dish (with a lid). In a small bowl, whisk together lime juice, soy sauce, olive oil, honey, brown sugar, chili powder, ground cumin, ground coriander, garlic, salt and pepper until smooth. Pour the marinade over the chicken. Cover and refrigerate for 1-2 hours.

Preheat grill to medium.

Now prepare pineapple salsa. In a medium-sized bowl, combine the pineapple, jalapeño, fresno, red bell pepper, onion, cilantro, sea salt, and lime juice. Stir to combine then set aside.

Remove chicken from the fridge and grill on medium for about 10 minutes, flipping halfway through, or until the chicken is fully cooked. Remove from grill and set aside to rest for 5-10 minutes. Once rested, sliced chicken into thin pieces.

Now assemble tacos. In a taco shell, place a layer of spinach leaves and top with sliced chicken. Top with pineapple salsa and a few pieces of avocado. Serve cold or warm.