Preparation

• 1.

  Preheat the grill to medium-high heat.

• 2.

  In a bowl, mix the olive oil, chipotle in adobo sauce, ground cumin, garlic powder, and season with salt and pepper to create a marinade.

• 3.

  Coat the chicken breasts with the marinade, ensuring they are well covered. Allow them to marinate for at least 30 minutes to absorb the flavors.

• 4.

  While the chicken is marinating, prepare the pineapple salsa by mixing the diced pineapple, red onion, cilantro, and lime juice in a bowl. Season with salt to taste and set aside.

• 5.

  Grill the marinated chicken for about 6-7 minutes on each side or until cooked through (internal temperature should reach 165°F). Remove from the grill and let it rest for a few minutes before slicing.

• 6.

  While the chicken rests, warm the corn tortillas on the grill for about 30 seconds on each side until soft and pliable.

• 7.

  Assemble the tacos by placing sliced chicken on each tortilla, topping with pineapple salsa, avocado slices, and crumbled queso fresco if desired. Serve immediately.