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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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from CE Apr/May 2012 Ingredients:
2 jalapeno peppers, chopped and divided |
1/8 tsp salt |
1/8 tsp pepper |
1/4 tsp cayenne pepper (or chile) |
120 g red onion, divided |
250 g pineapple |
30 g pineapple juice |
60 g coconut milk |
1/2 tsp olive oil (spray) |
360 g chicken breast |
30 g toasted coconut flakes |
174 g (6 pc) whole wheat tortillas |
Directions:
1. In a large mixing bowl, combine 1 jalapeno pepper, coconut milk, onion, 3 tbsp pineapple, juice, chile powder, salt and pepper. Add chicken and marinate at room temperature for up to 30 minutes, or overnight int he refrigerator (no more than 8 hours)
2. Meanwhile, prepare salsa: in a mixing bowl, combine jalapeno, cubed pineapple, red onion and toasted coconut. Cover and refrigerate if needed. Salsa can be prepared up to 1 day in advance.
3. Heat a grill pan on medium-high and spray oil. Remove chicken from marinade and transfer to pan. (note - the recipe discards marinade, I use it all to cook chicken in - more coconut flavour). Cook, turning once, until cooked through and marked with grill lines, about 12 minutes. Remove from pan, transfer to a cutting board and let rest for 5 minutes. Slice into thin strips and divide among tortillas. Top each with salsa, dividing evenly.
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