In a bowl, toss the chicken with the chili lime seasoning all over. Add in the olive oil. Marinate the chicken for at least 30 minutes, or even overnight.

When you’re ready to grill, remove the chicken from the fridge about 30 minutes before. Preheat your grill to the highest heat for 10 minutes.

Place the pineapple spears on a baking sheet and brush or spray them with olive oil. You can add a sprinkle of salt and pepper too!

Once the grill is hot, place the chicken on the grates. Grill about 5 minutes per side, until golden and charred and the internal temperature reaches 165 degrees F. Let the chicken rest for 10 minutes.

I grill the pineapple and the tortillas at the same time as the chicken too! Place the pineapple on the grates and grill for a few minutes per side, until grill marks appear. I also throw the tortillas on the grill to get some smoky flavor! You can do this while grilling and then keep them wrapped in foil or in a very low temp to keep them warm.

To make the salsa, chop up the grilled pineapple spears. Place them in a bowl and combine them with the jalapeño, avocado, red onion, cilantro, lime juice and a big pinch of salt and pepper. Stir to combine.

Chop the chicken into pieces. Assemble the chicken on the tortillas and top with the pineapple salsa. I also like to add on cotija cheese and pickled onions. Serve immediately!