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    Tacos with chimichurri chicken and grilled pineapple salsa

    cadran
    Preparation :30 min Cooking :30 min
    couteau
    Difficulty :easy
    chapeau-chef
    Servings :4 tacos

    I’ve always been a fan of tacos with funky salsas. Here, in collaboration with Exceldor and their chimichurri chicken breasts, I have prepared you legendary tacos with a grilled pineapple salsa!

    Sauce

    • 1/4 cup mayonnaise
    • 1 tablespoon Sriracha
    • 1 teaspoon dried oregano
    • 1 teaspoon dried parsley
    • 1/2 teaspoon garlic powder
    • Salt and pepper from the mill

    Salsa

    • 3 slices of pineapple 2 cm thick, core removed
    • 1 box cherry tomatoes quartered
    • 12 large fresh basil leaves, finely chopped
    • 3 tablespoons finely chopped red onion
    • Juice of 1/2 lime
    • Olive oil
    • Salt and pepper from the mill

    Tacos

    • 2 chimichurri chicken breasts by Exceldor
    • 100 g crumbled feta cheese
    • 4 small tortillas

    Preparation

    • In a bowl, put the ingredients for the sauce, season with salt and pepper and mix. Reserve in the fridge.
    • Preheat the BBQ to maximum power and reduce to medium power. Oil the grates.
    • Place the pineapple slices on the grills and cook for 2 minutes. Rotate 45 degrees and continue cooking for 2 minutes. Gently flip and repeat. Grill 2 minutes, rotate 45 degrees and grill for 2 minutes. Place on a work surface, cut into small dice and place in a large bowl. (Keep the BBQ on medium power.)
    • Add the rest of the salsa ingredients to the bowl followed by a light drizzle of olive oil, season generously with salt and pepper and toss to combine. Reserve in the fridge.
    • Oil the grills, put the breasts on the heat and cook for 15 to 20 minutes or until the internal temperature is 165°F. Place on a work surface, slice into strips and set aside.
    • Divide the chicken among the tortillas, top with salsa to taste, bury with feta cheese and drizzle with hot sauce!
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    Tacos with chimichurri chicken and grilled pineapple salsa

    • Preparation : 30 min
    • Cooking : 30 min
    • Servings : 4 tacos

    Sauce

    • 1/4 cup mayonnaise
    • 1 tablespoon Sriracha
    • 1 teaspoon dried oregano
    • 1 teaspoon dried parsley
    • 1/2 teaspoon garlic powder
    • Salt and pepper from the mill

    Salsa

    • 3 slices of pineapple 2 cm thick, core removed
    • 1 box cherry tomatoes quartered
    • 12 large fresh basil leaves, finely chopped
    • 3 tablespoons finely chopped red onion
    • Juice of 1/2 lime
    • Olive oil
    • Salt and pepper from the mill

    Tacos

    • 2 chimichurri chicken breasts by Exceldor
    • 100 g crumbled feta cheese
    • 4 small tortillas

    Preparation

    • In a bowl, put the ingredients for the sauce, season with salt and pepper and mix. Reserve in the fridge.
    • Preheat the BBQ to maximum power and reduce to medium power. Oil the grates.
    • Place the pineapple slices on the grills and cook for 2 minutes. Rotate 45 degrees and continue cooking for 2 minutes. Gently flip and repeat. Grill 2 minutes, rotate 45 degrees and grill for 2 minutes. Place on a work surface, cut into small dice and place in a large bowl. (Keep the BBQ on medium power.)
    • Add the rest of the salsa ingredients to the bowl followed by a light drizzle of olive oil, season generously with salt and pepper and toss to combine. Reserve in the fridge.
    • Oil the grills, put the breasts on the heat and cook for 15 to 20 minutes or until the internal temperature is 165°F. Place on a work surface, slice into strips and set aside.
    • Divide the chicken among the tortillas, top with salsa to taste, bury with feta cheese and drizzle with hot sauce!

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