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Ingredients
- 6 med boneless, skinless chicken breasts
- 1/2 c. vegetable oil
- 1 env taco seasoning Juice of 1 large lime
- 2 x (15-ounce.) cans pineapple tidbits in juice, well liquid removed
- 1/2 lrg sweet onion, minced (red, Vidalia, etc.)
- 1 lrg handful fresh cilantro, roughly minced
- 1 x or possibly 2 fresh jalapenos, seeded & chopped (opt.) WEAR GLOVES
Directions
- In a large zipper-top freezer bag, combine marinade ingredients. Flatten each chicken breast slightly between two sheets of plastic wrap; a few hard taps with the flat side of a meat mallet will help even out the thickness. Transfer chicken to marinade bag and seal; knead/shake carefully to coat well.
- Chill while preparing salsa or possibly up to 24 hrs.
- Shortly before mealtime, combine salsa ingredients in small bowl; cover and chill till served.
- Heat grill to moderate heat. Drain excess marinade from chicken and grill for about 4-6 min per side, or possibly just till done. (Test thickest piece to be sure it has cooked through but not dry out; you're going to slice it anyway!)
- Remove chicken to cutting board and immediately slice into 1/2 inch strips.
- Serve wrapped burrito-style in hot flour tortillas with a spoonful or possibly two of salsa tucked inside. Leftovers reheat well, and salsa will hold in the fridge for at least 24 hrs.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1144g | |
| Calories 1733 | |
| Calories from Fat 974 | 56% |
| Total Fat 110.23g | 138% |
| Saturated Fat 8.21g | 33% |
| Trans Fat 2.81g | |
| Cholesterol 0mg | 0% |
| Sodium 16mg | 1% |
| Potassium 1116mg | 32% |
| Total Carbs 198.31g | 53% |
| Dietary Fiber 8.8g | 29% |
| Sugars 164.78g | 110% |
| Protein 4.13g | 7% |
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