Chipotle Grilled Chicken Tacos with Pineapple Slaw
Serves: 12 tacos
  • For the Marinade:
  • ¼ cup Olive Oil
  • 2 limes, juiced (about 6 tablespoons)
  • 4 Chipotle Peppers in Adobo Sauce, chopped, plus 2 tablespoons Adobo sauce
  • 1 tablespoon honey
  • 2 cloves garlic, minced (1 teaspoon)
  • 2 tablespoons minced Cilantro
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1½ - 2 pounds boneless skinless chicken breasts
  • Other ingredients:
  • 1 can (20 ounce) Pineapple Rings, drained and ⅓ cup juice reserved
  • ½ cup mayo or plain yogurt
  • ⅓ cup cilantro, chopped
  • 6 cloves garlic, minced (3 teaspoons)
  • 1 teaspoon kosher salt
  • 1 bunch green onions, sliced
  • ⅓ cup red onion, finely diced
  • 1 bag (16 ounce) Coleslaw Mix
  • 12 corn tortillas
  1. For the Marinade:
  2. In a small bowl, whisk together the olive oil, lime juice, Chipotle Peppers, Adobo sauce, honey, garlic, Cilantro, kosher salt and pepper. Place the chicken breasts in a ziplock bag and pour in the marinade. Seal and marinate for 2 hours.
  3. More Instructions
  4. Drain the pineapple rings and set aside on a plate lined with paper towels. In a small bowl, whisk the reserved ⅓ cup pineapple juice, mayo, cilantro, garlic and salt. Set aside. In a large bowl, combine the green onions, red onion and Coleslaw Mix. Pour the dressing mixture over the coleslaw and combine.
  5. Remove chicken from marinade and place on a lightly oiled hot grill with the pineapple slices. Grill the pineapple slices about 3-4 minutes a side. Watch carefully, they can burn easily. When done, remove to a platter a set aside to cool for a few minutes while the chicken finishes cooking. When the chicken is cooked through remove from grill and set aside to rest.
  6. While the chicken is resting, cut the grilled pineapple slices into bite size pieces and mix into the coleslaw.
  7. Warm the tortillas on the grill or in the microwave.
  8. Cut chicken into slices and serve on corn tortillas topped with the Grilled Pineapple Slaw.
  9. Any leftover slaw is delicious eaten on its own!
Recipe by Sunflower Supper Club at