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1
For the chicken tacos: In a small bowl, whisk together the olive oil, lime juice, chipotle peppers, adobo sauce, honey, garlic, cilantro, kosher salt and pepper.
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2
Place the chicken breasts in a ziplock bag and pour in the marinade.
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3
Seal and marinate for 2 hours.
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4
For the pineapple slaw: Drain the pineapple rings and set aside on a plate lined with paper towels.
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5
In a small bowl, whisk the reserved pineapple juice, mayo, cilantro, garlic and salt.
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6
Set aside.
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7
In a large bowl, combine the green onions, red onion and coleslaw mix.
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8
Pour the dressing mixture over the coleslaw and combine.
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9
Remove chicken from marinade and place on a lightly oiled hot grill with the pineapple slices.
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10
Grill the pineapple slices about 3-4 minutes a side.
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11
Watch carefully, they can burn easily.
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12
When done, remove to a platter and set aside to cool for a few minutes while the chicken finishes cooking.
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13
When the chicken is cooked through, remove from grill and set aside to rest.
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14
While the chicken is resting, cut the grilled pineapple slices into bite size pieces and mix into the coleslaw.
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15
Warm tortillas on the grill or in the oven.
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16
Cut chicken into slices and serve on corn tortillas topped with the grilled pineapple slaw.
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17
Any leftover slaw is delicious eaten on its own.
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18
Yields 12 tacos.
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19
Enjoy!
