Tropical Chicken Tacos

These were incredible!  We eat tacos or some form of mexican food at least once a week.  This was a great twist on our usuals.  The recipe comes from Clean Eating Magazine, so not only is it delicious, but it's good for you!  I did improvise the recipe in some places simply because I didn't have everything in the house, and it turned out great.  I will post the original recipe and note my changes as I go.

Ingredients for tacos:
1 jalapeno pepper, seeded and minced
1/2 cup low fat coconut milk
1/4 cup minced red onion
3 tbs minced pineapple
1 tsp ancho chile powder (I used regular chile powder)
1/4 tsp sale
1/4 tsp pepper
4 boneless skinless chicken breasts
1 tsp safflower oil (I used olive)
12 6 inch corn tortillas warmed (I used flour)

Coconut pineapple salsa:
1 jalapeno pepper, seeded and minced (I used some orange bell pepper, but it lacked 'kick')
3 cups cubed pineapple
1 loosely packed cup fresh cilantro, chopped
(I also added some finely chopped cucumber)
1/4 cup minced red onion
1/4 cup toasted unsweetened coconut
1/8 tsp salt

1.  In a large mixing bowl or zip lock bag, combine jalapeno, milk, onion, 3 tbs pineapple, chile powder, 1/4 tsp salt and black pepper.  Add chicken and marinate at room temperature for up to 30 minutes, or overnight in the refrigerator.  Chicken should not marinate for more than 8 hours.

2.  Meanwhile, prepare salsa.  In a mixing bowl, combine salsa ingredients.  cover and refrigerate until needed.

3.  Heat grill or a grill pan and brush with oil.  ( I did these on the grill).  Remove chicken from marinade and grill until cooked through.  Slice chicken into thin strips and divide among the tortillas, then add your salsa.  We added avacado too!  YUM!