📖 Instructions

1. First things first, let's get that marinade going. In a medium mixing bowl, whisk together the olive oil, lime juice, soy sauce, brown sugar, minced garlic, chili powder, cumin, and a pinch of salt and pepper. Give it a good stir to make sure everything's nicely combined. Don't be shy, taste it and adjust the seasonings to your liking! Maybe a little extra chili powder for a kick?
2. Now, place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor penetration. Trust me, the longer it marinates, the better it tastes! I once marinated chicken overnight by accident, and it was the most delicious mistake I ever made.
3. While the chicken is marinating, prepare the pineapple. Peel the pineapple and cut it into 1/2-inch thick rings or chunks. If you're using rings, you can grill them whole and then chop them up after grilling. It's all about personal preference here!
4. Preheat your grill to medium-high heat. Make sure the grates are clean to prevent sticking. If you're using a charcoal grill, wait until the coals are glowing red with a light coating of ash. A little tip: lightly oiling the grates can also help prevent sticking.
5. Remove the chicken from the marinade and discard the marinade. Place the chicken breasts on the preheated grill and cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure it's fully cooked. Nobody wants undercooked chicken!
6. Next, place the pineapple slices or chunks on the grill and cook for about 2-3 minutes per side, or until they have nice grill marks and are slightly caramelized. The sugars in the pineapple will start to caramelize, giving it a wonderfully sweet and smoky flavor. Keep an eye on them, as they can burn quickly!
7. Remove the chicken and pineapple from the grill and let them rest for a few minutes before chopping them into bite-sized pieces. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
8. Warm the tortillas according to package instructions. You can warm them in a dry skillet, in the microwave, or even directly on the grill for a few seconds per side. I prefer the skillet method for that slightly charred flavor.
9. Now comes the fun part: assembling the tacos! Fill each tortilla with grilled chicken, grilled pineapple, and your favorite toppings. I love adding some fresh cilantro, a squeeze of lime juice, and a dollop of sour cream or Greek yogurt. But feel free to get creative and add whatever you like! Maybe some shredded cabbage, pickled onions, or a drizzle of sriracha mayo?
10. Serve immediately and enjoy your delicious Grilled Chicken and Pineapple Tacos! These tacos are perfect for a summer barbecue, a Cinco de Mayo celebration, or just a fun and flavorful weeknight meal. I like to serve them with a side of Mexican rice and some black beans for a complete and satisfying meal.