This recipe is perfect for anyone that loves smoky flavors. The seasoned and smoked chicken breast ends up with a perfect smokey crust and a juicy inside. The grilled pineapple, avocado crema and raw onion help to balance out the flavors perfectly.
Prep Tip: Since the chicken takes an hour to smoke, I suggest getting that seasoned and onto the smoker first. While it cooks, you can prep the rest of your ingredients and make the avocado crema.
Swap Tip: The recipe can easily be made dairy free by swapping the Greek yogurt for a dairy free Greek yogurt alternative. You can also experiment with different protein options (just be sure to adjust the cook time accordingly)
To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place.
Step 2
Lightly coat both sides of the chicken breasts with 2 tablespoons olive oil, then liberally season with smoked paprika, garlic powder, salt, and pepper. Place the chicken on the grill grate, then close the hood.
Step 3
While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close the smoke box lid.
Step 4
Turn dial to select SMOKER, set temperature to 250°F, and set time to 1 hour. Select START/STOP to begin cooking (preheating is not needed).
Step 5
In a blender, add avocado, lime juice, poblano pepper, Greek yogurt, 1 ½ tablespoons olive oil, water, half the cilantro, and salt. Blend until smooth, then place in the refrigerator. Roughly chop the remaining cilantro and set aside.
Step 6
When cooking is complete, open hood, transfer chicken to a cutting board and dice into ½-inch pieces.
Step 7
Turn dial to select GRILL, set temperature to HI and set time to 6 minutes. Add the pineapple rings and corn tortillas to the grill grate. Grill pineapple rings for 2 to 3 minutes on each side. Once cooked, dice the pineapples. Grill corn tortillas on both sides until warm and slightly charred, about 1 to 2 minutes each side.
Step 8
When cooking is complete, build the tacos. Layer the warmed tortillas with smoked chicken, grilled pineapple, diced onion, avocado crema, and chopped cilantro.
Lightly coat both sides of the chicken breasts with 2 tablespoons olive oil, then liberally season with smoked paprika, garlic powder, salt, and pepper. Place the chicken on the grill grate, then close the hood.
In a blender, add avocado, lime juice, poblano pepper, Greek yogurt, 1 ½ tablespoons olive oil, water, half the cilantro, and salt. Blend until smooth, then place in the refrigerator. Roughly chop the remaining cilantro and set aside.
Turn dial to select GRILL, set temperature to HI and set time to 6 minutes. Add the pineapple rings and corn tortillas to the grill grate. Grill pineapple rings for 2 to 3 minutes on each side. Once cooked, dice the pineapples. Grill corn tortillas on both sides until warm and slightly charred, about 1 to 2 minutes each side.
When cooking is complete, build the tacos. Layer the warmed tortillas with smoked chicken, grilled pineapple, diced onion, avocado crema, and chopped cilantro.
