Recipes

Grilled Pineapple Chicken Tacos

:10 min

:40 min

Serves 4 to 6

1 pineapple

750g boneless, skinless chicken thighs (about 8)

1/4 cup Longo’s Garlic & Herb Rub

8 small flour tortillas

1/2 cup Longo’s Medium Salsa

•Cut top off pineapple and discard. Cut down each side of
•centre core, almost all the way to the bottom, leaving a 3-inch base at the bottom. Remove skin from 4 cut pieces of pineapple and spray with Longo’s Cooking Spray; set aside. Cut pineapple core to about 2 inches from base.
•Toss chicken thighs with rub. Using 10- to 12-inch bamboo skewers (see Culinary Elements Bamboo Skewers on p. 53),
•push into centre of core about 1 inch apart. Skewer chicken thighs onto both skewers in a criss-cross pattern (do not push together tightly).
•Heat grill to medium-high, about 450°F. Grill pineapple with skewered chicken for about 20 minutes. Add pineapple pieces to grill. Grill, turning once, for about 10 minutes or until tender and grill marked and thermometer reaches 165°F. Remove to baking sheet; let stand for 5 minutes before removing chicken and thinly slicing.
•Cut grilled pineapple into bite-sized pieces. Tuck chicken into tortillas and top with pineapple and salsa to serve.

Look for 10- to 12-inch bamboo skewers in-store. Be sure to soak them for at least 15 minutes before using.

Per serving (1/4th recipe): 590 calories