Grilled Chicken Al Pastor Tacos with No Waste Pineapple Salsa

Vibrant, flavorful, and packed with fresh veggies, this spring-to-summer dish is perfect for outdoor gatherings and Taco Tuesday night alike. Caramelized pineapple complements spicy & sweet marinated, grilled Do Good Chicken^® while our homemade, no-waste pineapple salsa adds the bright, fresh flavors of cilantro and lime. Run, don’t walk to preheat your grill. 

1. Combine tomatoes, white onion, garlic cloves, lime juice, pineapple, chipotle peppers and oil in a blender. Blend until smooth.

2. Pour half of the marinade onto the chicken (reserve the other half for basting) and 1 tablespoon of salt and mix well. Cover and refrigerate for 1 hour. Before cooking, bring the mixture to room temperature.

3. While the chicken is marinating, mix 1 cup pineapple with 2 tablespoons sugar and cook until caramelized, about 5-7 minutes. Set aside to add to your tacos later.

4. Make your no waste pineapple salsa. In a medium bowl, combine all ingredients and stir to combine. Season with salt, to taste. Serve at room temperature or chilled. It will last in your refrigerator for up to three days.

5. Preheat the grill to medium-high heat. Clean grates and generously grease with high heat cooking oil, such as avocado.

6. Once hot, add chicken and grill for 4-5 minutes without moving. Flip chicken over and brush with reserved marinade (that was not used on the raw chicken) and grill the other side for an additional 4-5 minutes.

7. Flip chicken over, baste again and cover and reduce heat so it maintains 400F with the lid closed. Continue to cook until the chicken reaches 165, flipping every 5 minutes. Remove chicken from the grill and let rest 5 minutes before slicing and assembling tacos.