Tacos with chimichurri chicken and grilled pineapple salsa

In collaboration
with Exceldor
  • Preparation 30 min
  • Cooking 30 min
  • Servings 4 tacos
  • Freezing I do not suggest



  • 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



  • 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!