Grilled Chicken Tacos with Grilled Pineapple Salsa

INGREDIENTS

For the Chicken:

1 lb

boneless skinless chicken breast, cut into 1" pieces

2 oz

Green El Yucateco Sauce (about ½ a bottle)

red onion, coarsely chopped

For the Mexi Slaw:

2 cups

red cabbage, shredded

1 cup

prepared broccoli slaw

1/3 cup

red wine vinegar

1 tbsp

honey

1/4 cup

mayonnaise

1 tbsp

chopped cilantro

1 tsp

granulated sugar

2 tbsp

shelled sunflower seeds

For the Grilled Pineapple:

whole fresh pineapple, cut into wedges

2 tbsp

brown sugar

1/2 tsp

cinnamon

For the Red Habanero Corn:

ears of corn, shucked

4 tbsp

butter

2 tbsp

El Yucateco Red Habanero Sauce

kosher salt

aluminum foil

***Easy Salsa Bar*** (see post)

Taco Fixin's:

Flour or Corn Tortillas

Shredded cheddar or crumbled queso fresco cheese