BBQ Grilled Chicken Tacos with Pickled Jalapeno and Pineapple Salsa
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
For the Pickled Jalapeno and Pineapple Salsa:
1 ½ cups diced fresh pineapple (or well drained canned pineapple)
¼ red onion, diced
1/3 cup roughly chopped Paisley Farm Pickled Green Jalapeno Peppers, drained
¼ cup minced fresh cilantro
Juice of 1 lime (about 2 tbsp.)
For the Tacos:
2 boneless, skinless chicken breast halves
4 cups cool water for brining the chicken (this is an optional step)
¼ cup salt for brining the chicken (this is an optional step)
Black pepper to taste
¼ cup BBQ sauce, plus more for basting
8 - 10 small/taco-sized flour tortillas (Any type of tortilla or crunchy taco shell would work!)
Avocado for serving (optional)
Crumbled queso fresco for serving (or your favorite taco cheese)
Instructions
- First, do a quick brine for the chicken. This is an optional step but will result in a more tender and juicier piece of meat. Fill a large mixing bowl with 2 cups of cool water. Whisk in ¼ cup of salt until mostly dissolved and add the remaining 2 cups of cool water. Add the chicken and let sit on the counter for 15 minutes.
- While the chicken is brining, make the salsa. Add the diced pineapple to a medium mixing bowl, followed by the red onion, Paisley Farm Pickled Green Jalapeno Peppers, cilantro, and lime juice. Gently mix until well combined. Set aside.
- When the chicken is done brining, remove from the solution and rinse well under cool water to remove any excess salt. Pat the chicken dry using a paper towel. Sprinkle both sides of the chicken breasts with black pepper, pressing the black pepper onto the chicken. Next, brush the BBQ sauce over all sides of the chicken. Let sit while you prep your grill.
- Prepare your grill for medium-high heat and preheat for about five minutes and oil the grates. Grill the chicken (covered), turning and basting with BBQ sauce halfway through, until an instant-read thermometer inserted in the thickest part registers 165 degrees Fahrenheit; about 6 minutes per side.
- Transfer the chicken to a cutting board and let it rest for 5 minutes. While the chicken is resting, place your tortillas on the grill for a couple minutes to warm them up. This should only take a minute or two per side.
- Now it’s time to build your tacos. Evenly divide the chicken between the tortillas. Top with the pickled jalapeno and pineapple salsa and cheese. Serve with sliced avocado and enjoy!