Grilled Chicken and Pineapple Salsa Tortilla Bowls

Grilled Chicken and Pineapple Salsa Tortilla Bowls
  • Medium
  • 35 Minutes
  • Chicken
  • Serves 4
  • Tortillas & Tortilla Bowls
Enjoy the summer barbecue season with these quick and easy-to-make tortilla bowls filled with grilled chicken. It’s a meal the whole family will love.

Ingredients

  • 1 lb (500 g) boneless skinless chicken breast
  • 3 tbsp (45 mL) lime juice, divided
  • 1 tbsp (15 mL) Old El Paso™ Chicken Taco Seasoning
  • 1 tbsp (15 mL) olive oil
  • 3 pineapple rings
  • 8 Old El Paso™ Tortilla Bowls
  • 1/4 cup (60 mL) diced red pepper
  • 1 tbsp (15 mL) diced Old El Paso™ Sliced Pickled Jalapeños
  • 2 tbsp (30 mL) diced red onion
  • 1 green onion, finely sliced
  • 1/4 tsp (1 mL) salt
  • 1 cup (250 mL) prepared guacamole
  • 1/4 cup (60 mL) Old El Paso™ Taco Sauce
  • 2 tbsp (30 mL) chopped fresh cilantro

Preparation

  • Preheat grill to medium-high heat; grease grate well. Toss together chicken, 1 tbsp (15 mL) lime juice, taco seasoning and olive oil. Grill chicken, turning once, for 15 to 18 minutes or until grill-marked and cooked through. Let stand for about 5 minutes and slice thinly.
  • Meanwhile, grill pineapple rings, turning once, for 5 to 7 minutes or until well-marked; grill tortilla bowls, turning once, for 2 to 3 minutes or until lightly toasted.
  • Dice pineapple; combine pineapple, red pepper, remaining lime juice, jalapeño, red onion, green onion and salt.
  • Fill tortilla bowls with guacamole, chicken, pineapple salsa and taco sauce. Sprinkle with cilantro.

Expert Tips

Add shredded lettuce or cooked corn to bowls if desired.