Barbecue Chicken Tacos
Pineapple Salsa and Cilantro Rice
Ingredients
- ¾ lb boneless, skinless chicken breasts
- ½ cup barbecue sauce
- 6 corn tortillas
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat grill or grill pan to medium-high heat. Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; season lightly with salt and pepper.
- Grill chicken, on a greased grill rack, 5 to 6 minutes per side or until done, brushing with barbecue sauce occasionally. Thinly slice.
- Heat tortillas according to package directions.
- Serve chicken in tortillas with cheese and Pineapple Salsa recipe.
Side Dish Ingredients
- 1 (8-oz) can pineapple tidbits, drained
- ½ red bell pepper, chopped
- ¼ cup chopped fresh cilantro, divided
- 1 Tbsp lime juice
- ¾ cup long-grain white rice
Side Dish Instructions
- Stir together pineapple, bell pepper, 2 Tbsp cilantro, and lime juice.
- Cook rice according to package directions; stir in 2 Tbsp cilantro, and season with salt and pepper to taste.
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