1 Box Green Rebel Grilled Chick’n

1 Tbsp Olive Oil

1 Lime Juice Of Lime

1/2 Tsp Salt

1/2 Tsp Garlic Salt

1/2 Tsp Cumin

1/2 Tsp Chili Powder

1/2 Tsp Paprika

For The Pineapple Salsa

1 Cup Fresh Pineapple Chopped

1/4 Large Red Onion Finely Chopped

1/2 Cup Fresh Cilantro Chopped

1/2 Lime Juice Of 1/2 Lime

1/2 Jalapeno Finely Chopped (Seeds Removed If You Don't Like It Too Spicy)


8 Taco Tortillas


  1. Cut Grilled Rebel Chick’n into bite sized pieces - strips or dice.
  2. Put Chick’n in a bowl and add all ingredients (olive oil, juice of 1 lime, salt, garlic salt, cumin, chili powder, paprika) and stir to combine. Let sit for 5 minutes (or marinate up to overnight in the fridge.)
  3. While the Chick’n is marinating, make the pineapple salsa.
  4. Combine fresh pineapple pieces, chopped red onion, cilantro, juice of 1/2 of a lime, jalapeno and a pinch of salt. Stir to combine, and put salsa in the fridge while cooking the chicken.
  5. Cook the Chick’n in a pan over high heat, allow chicken to brown before flipping it (about 3 minutes per side).
  6. Warm tacos according to package instructions.
  7. To assemble the tacos: add a few pieces of Chick’n to the taco shell, top with a few spoonfuls of pineapple salsa and enjoy!