Name: Grilled Mexican Chicken Tacos with Fresh Pineapple Salsa (Gluten-Free)
Ingredients: Marinade; 3 cups prepared salsa; 1 tsp honey or agave syrup; Juice of 2 limes; 2 tsp ground cumin; 1 handful fresh cilantro, coarsely chopped; 1 tsp kosher salt; Chicken; 2 lb boneless, skinless chicken breasts or thighs, or a combination; 3 tbsp organic olive oil; 1 tsp paprika; 2 tsp ground ancho chile powder; Sea salt and freshly ground black pepper; Fresh Pineapple Salsa; 1-1/2 cups fresh pineapple cubes (if you cannot find fresh pineapple, use canned pineapple packed in water and drain well); 1 red bell pepper, stem and seeds discarded, chopped finely; 1/2 small red onion, peeled and finely chopped; 1 to 2 jalapeno peppers, stem, seeds and ribs discarded, finely minced; Sea salt and freshly ground black pepper, to taste; Juice of 1 to 2 limes, to taste; 1 tbsp organic olive oil; Fresh cilantro, chopped, to taste; Toppings; 12 corn tortillas (look for gluten-free if needed); Shredded Monterey Jack cheese (leave off for dairy-free); Chopped green onions; Fresh cilantro, stems removed, leaves finely chopped; Lime wedges