Directions
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Step 1
Add the Chicken Breast (1.5 pound) to a large resealable plastic bag.
Step 2
Whisk the Smoked Paprika (3/4 teaspoon), Chili Powder (1 teaspoon), Ground Cumin (1 1/2 teaspoon), Onion Powder (1/2 teaspoon), Garlic Powder (1/2 teaspoon), Kosher Salt (3/4 teaspoon), and Freshly Ground Black Pepper (1/2 teaspoon) in a bowl.
Step 3
Add the Dried Oregano (1/4 teaspoon), Cayenne Pepper (1/4 teaspoon), Honey (1 teaspoon), Lime Juice (2 tablespoon), Lime (1) and Olive Oil (2 tablespoon) into the bowl.
Step 4
Pour the mix over the chicken in plastic bag. Coat the chicken evenly with the marinade.
Step 5
Press out as much air as possible and seal. Allow to marinate at room temperature for 20 minutes or up to 1 hour. Refrigerate after 1 hour or marinate refrigerated overnight (1 day max). Meanwhile, make the salsa.
Step 6
Stir the sliced Pineapple (1 cup), Tomato (1 cup), Red Onion (1/4 cup), Jalapeño Pepper (2 tablespoon), Lime Juice (2 tablespoon), Lime (1) , Fresh Cilantro (1/4 cup) in a bowl. Cover and refrigerate until ready to serve.
Step 7
Heat a large nonstick skillet over medium-high heat. Add chicken to hot pan, cook for 5 minutes without moving. Flip the chicken over, lower the heat to medium and cook 4 to 6 minutes, or until chicken is no longer pink or internal temperature reaches 165 degrees F (73 degrees C).
Step 8
Remove pan to cutting board and allow to rest for 5 minutes.
Step 9
Heat 6-Inch Corn Tortilla (8) in a pan to rewarm.
Step 10
Thinly slice chicken lengthwise into long strips. Fill tortillas with chicken, salsa and any additional topping. Serve with lime wedges if desired and enjoy!
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