We grill a lot during the summer months. Usually my husband, the chief griller in the house prefers a big slab of red beef. However, he did enjoy this dish, I think the addition of the Chipotle Chiles helped. As you know, we enjoy a little spice at our house. The chicken will have a little kick and if you think it might be too spicy for you just use less of the Chipotle Chiles. The sweetness of the Pineapple Slaw pairs really well with the chicken.
For the Marinade:
1/4 cup Olive Oil
2 limes, juiced (about 6 tablespoons)
4 Chipotle Peppers in Adobo Sauce, chopped, plus 2 tablespoons Adobo sauce
1 tablespoon honey
2 cloves garlic, minced (1 teaspoon)
2 tablespoons minced Cilantro
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 - 2 pounds boneless skinless chicken breasts
1 can (20 ounce) Pineapple Rings, drained and 1/3 cup juice reserved
1/2 cup mayo or plain yogurt
1/3 cup cilantro, chopped
6 cloves garlic, minced (3 teaspoons)
1 teaspoon kosher salt
1 bunch green onions, sliced
1/3 cup red onion, finely diced
1 bag (16 ounce) Coleslaw Mix
12 corn tortillas
For the Marinade:
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.
Drain the pineapple rings and set aside on a plate lined with paper towels. In a small bowl, whisk the reserved 1/3 cup 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 a 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 the tortillas on the grill or in the microwave.
Cut chicken into slices and serve on corn tortillas topped with the Grilled Pineapple Slaw.
Yield: 12 tacos
Any leftover slaw is delicious eaten on it's own!
If you have leftover Chipotle Chiles check out this post.
Hammock Tracks Saturday Dishes