This dish is a celebration of flavors that combines the sweetness of pineapple with the kick of jalapeño, all wrapped in a warm tortilla and grilled to perfection.
Ingredients
Scale:
1 pound Boneless, skinless chicken breasts
1 cup Pineapple, diced
1 Jalapeño, diced (remove seeds for less heat)
2 tablespoons Olive oil
2 cloves Garlic, minced
1 teaspoon Ground cumin
1 teaspoon Chili powder
1/2 teaspoon Salt
1/4 teaspoon Black pepper
4 Large flour tortillas
1 cup Shredded cheese (cheddar or pepper jack)
1/4 cup Fresh cilantro, chopped (optional)
Instructions
In a bowl, combine olive oil, garlic, cumin, chili powder, salt, and pepper. Add the chicken breasts and coat well. Let marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
Preheat your grill to medium-high heat. Remove the chicken from the marinade and place it on the grill. Cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F and the chicken is no longer pink.
During the last few minutes of grilling, add the diced pineapple and jalapeño to the grill. Grill for about 2-3 minutes until they caramelize slightly.
Once cooked, let the chicken rest for 5 minutes before slicing it into strips. Mix the grilled chicken with the grilled pineapple and jalapeño.
Lay out the flour tortillas. In the center of each tortilla, add a portion of the chicken mixture and top with shredded cheese and cilantro, if using.
Fold up the bottom of the tortilla, then fold in the sides and roll tightly. Place the burritos seam-side down on the grill for about 2-3 minutes, until golden brown and crispy.
Remove from the grill, slice in half, and serve warm with your favorite salsa or dipping sauce.
