Grilled Chicken Tacos with Grilled Pineapple Salsa
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4-6
Boneless skinless chicken breast is marinated in a spicy green sauce and grilled with onions. Wrapped in a lightly grilled tortilla, topped with cool, creamy Mexi Slaw, and Grilled Pineapple salsa, these are the best grilled chicken tacos around!
  • For the Chicken:
  • 1 pound boneless skinless chicken breast, cut into 1" pieces
  • 2 - 3 ounces Green El Yucateco Sauce (about ½ a bottle)
  • 1 red onion, coarsely chopped
  • For the Mexi Slaw:
  • 2 cups red cabbage, shredded
  • 1 cup prepared broccoli slaw
  • ⅓ cup red wine vinegar
  • 1 tablespoon honey
  • ¼ cup mayonnaise
  • 1 tablespoon chopped cilantro
  • 1 teaspoon granulated sugar
  • 2 tablespoons shelled sunflower seeds
  • For the Grilled Pineapple:
  • 1 whole fresh pineapple, cut into wedges
  • 2 tablespoons brown sugar
  • ½ teaspoon cinnamon
  • For the Red Habanero Corn:
  • 4 ears of corn, shucked
  • 4 tablespoons butter
  • 2 tablespoons El Yucateco Red Habanero Sauce
  • kosher salt to taste
  • aluminum foil
  • ***Easy Salsa Bar*** (see post)
  • Taco Fixin's:
  • Flour or Corn Tortillas
  • Shredded cheddar or crumbled queso fresco cheese
  1. At least an hour before you are ready to cook, pour the Green El Yucateco sauce over the chicken pieces and toss to coat. Cover and refrigerate. Once the chicken has marinated, skewer it with the red onion slices and set aside (see note).
  2. Toss together the Mexi Slaw ingredients and stir to coat. Cover and refrigerate until you are ready to serve.
  3. Place the cut pineapple, brown sugar, and cinnamon in Ziploc bags. Seal and poress/toss a little to coat. Refrigerate until you are ready to grill.
  4. Place each ear of corn on a piece of foil big enough to wrap it. Add a tablespoon of butter, sprinkle with kosher salt and El Yucateco Red Habanero Sauce. Wrap tightly.
  5. If you are setting up a salsa bar, prep those ingredients before you cook.
  6. Heat your grill to medium high (my external grill thermometer reads 300F and we use charcoal; gas would ideally cook at 350F). Place the wrapped corn over direct heat, but towards the back of the grill. Add the chicken skewers and close the lid.
  7. After 4 minutes, flip the chicken skewers, turn the corn and close the lid. When the chicken is cooked through remove it to a plate.
  8. Add the pineapple to the grill, over direct heat, just 1 - 2 minutes per side. It will become caramelized and tender with pretty grill marks. Remove the pineapple to a plate and close the lid.
  9. Cut up enough of the pineapple to yield 1 cup diced and add it to ⅓ of the salsa on your salsa bar.
  10. Toss the tortillas on the grill and let them toast for less than 30 seconds on each side. Stack them on a plate. Remove the chicken and onions from the skewers.
  11. To assemble the tacos pile each tortilla with grilled chicken and onions, Mexi Slaw, Grilled Pineapple Salsa, and shredded cheese. Serve in paper lined baskets for easy clean-up.
1. You can marinate and then skewer the chicken + onions the morning of. Wrap with plastic wrap and refrigerate until ready to grill.
2. Mexi Slaw can be made the day ahead. The color will be more vibrant and the dressing will be more flavorful if it sits overnight, although you can prepare it the same day and still have plenty of flavor + more of the cabbage crunch.
3. For a slightly sweeter/milder flavor in with the chicken and/or the Grilled Pineapple Salsa, try using the El Yucateco Chipotle Sauce.
Recipe by Sugar Dish Me at