Grilled Pineapple Jerk Chicken Tacos with Coconut Slaw 🌮
Ingredients:
- 500 grams of chicken breast, sliced
- 1 cup fresh pineapple, diced
- 2 tablespoons jerk seasoning
- 1 tablespoon olive oil
- Salt and pepper to taste
- 8 small tortillas
- 1 cup shredded cabbage
- 1/2 cup grated carrots
- 1/4 cup coconut milk
- 1 tablespoon lime juice
- Fresh cilantro for garnish
Instructions:
1. In a mixing bowl, combine the sliced chicken, jerk seasoning, olive oil, salt, and pepper. Marinate for at least 30 minutes.
2. Preheat the grill to medium-high heat.
3. Grill the marinated chicken for about 5-7 minutes on each side, or until fully cooked. Remove from the grill and let it rest.
4. While the chicken is resting, grill the diced pineapple for about 2-3 minutes until slightly caramelized.
5. In a separate bowl, mix the shredded cabbage, grated carrots, coconut milk, and lime juice to prepare the slaw.
6. Warm the tortillas on the grill for about 1 minute on each side.
7. To assemble, place some grilled chicken on each tortilla, top with grilled pineapple, and add a generous portion of coconut slaw.
8. Garnish with fresh cilantro and serve immediately.
Notes:
- You can add avocado slices for creaminess.
- Feel free to adjust the spice level of the jerk seasoning based on your preference.
- Preparation time: 30 minutes | Cooking time: 15 minutes | Total time: 45 minutes | Kcal: Approximately 300 per serving | Servings: 4 servings.