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AMAZING! A NEW FAVORITE TACO in this house! Don’t skip out on any ingredients or it’s marinading! Also, don’t let the Habanero scare you… It’s not that hot. Kiddos ate it!
Chicken Marinade:
2tsp Cumin
1/2tsp Chili Powder
1/8tsp Pepper
1/4tsp Sea Salt
2tsp Rice Vinegar
1T Extra Virgin Olive Oil
1/2tsp Garlic Powder
2T Lemon or Lime Juice (Concentrate) (I think I did Lemon!)*
1tsp Honey
Habanero Pineapple Salsa:
3 Roma Tomatoes, deseeded gutted, chop small
2T Pineapple Preserve
1T Lemon Juice (Concentrate kind)
1T Louisiana Hot Sauce
1T White Vinegar
1/2c Red Onion
1 Red Pepper
1/2c canned Pineapple Rings in juice, cut smaller
1/8tsp Sea Salt
1/4tsp Garlic Powder
1tsp FRESH Cilantro + 1/2tsp DRIED Cilantro
1tsp, packed, Habanero, minced*
PREMAKE Salsa about 8 hours prior to cooking, allowing to marinade.
Marinade chicken 8 hours, as well.
BEST ON CHARCOAL GRILL!!! Grill chicken. Serve on Taco Shells with Habanero Pineapple Salsa, Italian Shredded Cheese. Sour Cream or Crema Mexicana is optional.
*Notes: Use gloves for Habanero mincing. MAKE sure you premake salsa 8 hours prior!!! When I first tried it, I thought it was Ehhh… After marinading- WOW!
I’m almost kinda pretty sure, in the chicken marinade, I did LEMON JUICE! … Did ya get all that?! Check out our other recipes for using leftover Pineapple Preserve!
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