• 1.5–2 lbs. boneless chicken thighs, breasts or tenderloins
• 1 cup diced pineapple 
• 1 jalapeño, finely chopped (remove ribs and seeds for less heat)
• 1 red onion, finely chopped – reserve half for toppings
• 2 tablespoons granulated garlic
• 1 tablespoon chili powder
• 1 tablespoon mustard
• 1.5 cup water
• optional: 2 tablespoons “hot honey with chilies” (honey + red pepper flakes)
• Salt and pepper to taste

Creamy Jalapeño Lime Dressing

• 1 cup mayonnaise (sub: sour cream or Greek yogurt)
• 3 tablespoons avocado oil (sub: EVOO)
• 1 lime – juice of
• 2 tablespoons white vinegar
• 1 jalapeño (remove ribs and seeds for less heat)
• 1 tablespoon garlic
• 1 tablespoon onion
• 3 tablespoons dried dill 
• 1 tablespoon dried parsley
• 1 teaspoon salt
• black pepper to taste
• optional: 1 avocado

1/2 head cabbage, for slaw

Corn or Flour tortillas (I prefer the white corn tortillas for this recipe)

Avocado, Tomatoes or any other topping you’d like!