Nutritional Information

Calculated based on standard values with available measurements and may therefore not be accurate.

Nutritional information not available.

Instructions

1. Step 1

   In a large bowl, whisk together the scallions, allspice, thyme, cinnamon, nutmeg, garlic powder, onion powder, kosher salt, black pepper, Scotch bonnet peppers, and olive oil. Add the chicken to the bowl and toss to coat. Cover and refrigerate for at least 2 hours, or overnight.

2. Step 2

   To assemble the tacos, warm the tortillas in the microwave or on the stovetop. Top each tortilla with a few pieces of the cooked chicken and a spoonful of the pineapple salsa. Serve immediately.

3. Step 3

   While the chicken is cooking, make the pineapple salsa. In a medium bowl, combine the diced pineapple, red onion, cilantro, lime juice, salt, and pepper. Toss to combine.

4. Step 4

   Heat a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side, until browned and cooked through. Transfer the chicken to a baking sheet and bake in the oven for 10-12 minutes, until the internal temperature reaches 165°F (74°C).

5. Step 5

   Preheat the oven to 375°F (190°C).