This recipe is simple but has a bunch of ingredients so it makes it seem fancy. Perfect for a long weekend like Memorial Day or Labor Day when you are excited about grilling for friends and family.
Boneless, skinless chicken strips (2 pounds) or chicken cut into strips
1-2 cups BBQ Sauce (whatever is your favorite, we like a little spice with Famous Dave’s Devil’s Spit BBQ sauce)
Half of a pineapple, sliced
1 large tomato
1 Red Onion
3 Ears of Corn
1 premixed bag cabbage, like the coleslaw mix without the sauce with the carrots
Sour cream or labne (healthier alternative)
Really amazing corn or flour tortillas (La Tortilla Factory is the jam)
1 bunch Cilantro
Cotija Cheese, crumbed
Salt and Pepper
1 hour ahead, marinate the chicken with the BBQ sauce in a large bowl. Put enough BBQ sauce to cover the chicken. Cover and put in the refrigerator.
Turn the grill on. Prep the veggies and fruit.
Cut the onion into slices. On foil, put the onion slices with a little balsamic, olive oil, salt and pepper. Put on the grill. Grill for 15-20 minutes, flipping every 5 minutes.
Either put the corn straight on the grill or husk and put in foil with olive oil, salt and pepper. Grill for 15-20 minutes, turning every 3-5 minutes.
Cut the pineapple into 4 slices. Place directly on the grill for 4 minutes each side and then cut into cubes for serving. If it doesn’t look grilled enough, repeat.
Dice the tomato and set aside. Wash the cilantro and pull off the stems. Set aside. Crumbled the cotija cheese and set aside.
When you have about 5 minutes left with the veggies on the grill, put the chicken on medium heat. Cook for about 3-4 minutes on each side, adding a little more BBQ sauce as it cooks.
As the chicken is finishing, add the tortillas to the top rack of the grill. Toast for about one minute each side.
Pull the corn off and cut the corn off the cob. (this can also be prepped ahead)
Now it’s building time!
Grab your tortilla and put two pieces of chicken, a few pieces of pineapple, a scoop of tomatoes and corn, a couple slices of grilled onion. Put a few crumbles of cotija. Then top with sour cream (or labne) and cilantro. I bet you can’t just have one! 🙂 Enjoy!