Tacos with chimichurri chicken and grilled pineapple salsa

Name: Tacos with chimichurri chicken and grilled pineapple salsa
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 tacos
Cuisine: Québécoise
Ingredients: 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; 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; 2 chimichurri chicken breasts by Exceldor; 100 g crumbled feta cheese; 4 small tortillas

Preparation 30 min
Cooking 30 min
Servings 4 tacos
Freezing I do not suggest

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Ingredients
Preparation
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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!

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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

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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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Catherine et Pierre Breton Vouvray Épaulé Jeté 2023

Loire Valley, France

The Catherine et Pierre Breton Vouvray Épaulé Jeté is an aromatic, round white from the Loire Valley made with Chenin Blanc, with hints of apple and honey and nice freshness. The grilled pineapple in the salsa finds a cousin in the fruit, and the roundness calms the spicy sriracha mayo. A taco with a glass of wine, why not! See the product

Tropique, 6.8%

Simple Malt

The grilled pineapple from the salsa shows up as is in this wheat IPA. The vegetal notes of the hops go after the parsley and oregano in the chimichurri, and the wheat gives a texture that wraps the tortilla. An exotic taco with a beer that's just as exotic. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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