Chargrilled Tacos with Pineapple Salsa



Tegel Free Range Chargrilled Steaks 650g

For the salsa:

  • ½ pineapple, diced into small cubes
  • 1 lime, zest & juice + extra for serving
  • 1 red chilli, finely diced
  • ½ red onion, finely diced
  • ½ teaspoon salt
  • 1 small handful mint, finely chopped


  1. Cook the Chargrilled Chicken Steaks as per packet instructions.
  2. To make the salsa; place the pineapple, chilli, mint, salt, lime zest & juice in a mixing bowl and toss to combine.
  3. Heat a pan over medium heat. Toast the tortillas on each side until warm and lightly golden.
  4. Fill tortillas with shredded cabbage, chicken & salsa and serve with a wedge of lime.

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