Juicy Chicken Tacos with Grilled Pineapple Salsa | Quick Weeknight Cooking

Pat the chicken breast fillet dry and cut it into bite-sized strips. Marinate with 1 tbsp olive oil, the juice of one lime, a pinch of salt, and ground black pepper, then leave to marinate for 10 minutes.

Peel the fresh pineapple, remove the core, and cut the fruit into approx. 1 cm thick slices. Peel and finely dice the red onion. Wash the fresh cilantro, shake dry, and finely chop.

Heat a grill pan or regular pan over medium-high heat. Fry the pineapple slices without fat for 2-3 minutes on each side until nice grill marks form. Allow to cool slightly and finely dice.