Step 1

In a bowl, toss the chicken with the chili lime seasoning all over. Add in the olive oil. Marinate the chicken for at least 30 minutes, or even overnight.

Step 2

When you’re ready to grill, remove the chicken from the fridge about 30 minutes before. Preheat your grill to the highest heat for 10 minutes.

Step 3

Place the pineapple spears on a baking sheet and brush or spray them with olive oil. You can add a sprinkle of salt and pepper too!

Step 4

Once the grill is hot, place the chicken on the grates. Grill about 5 minutes per side, until golden and charred and the internal temperature reaches 165 degrees F. Let the chicken rest for 10 minutes.

Step 5

I grill the pineapple and the tortillas at the same time as the chicken too! Place the pineapple on the grates and grill for a few minutes per side, until grill marks appear. I also throw the tortillas on the grill to get some smoky flavor! You can do this while grilling and then keep them wrapped in foil or in a very low temp to keep them warm.

Step 6

To make the salsa, chop up the grilled pineapple spears. Place them in a bowl and combine them with the jalapeño, avocado, red onion, cilantro, lime juice and a big pinch of salt and pepper. Stir to combine.

Step 7

Chop the chicken into pieces. Assemble the chicken on the tortillas and top with the pineapple salsa. I also like to add on cotija cheese and pickled onions. Serve immediately!