Hot Honey Marinated Chicken Tacoswith Grilled Pineapple Salsa and Cilantro Lime Greek Yogurt Sauce

In a large bowl, whisk together honey, sriracha, garlic, lemon juice, black pepper, and crushed red pepper flakes to make the hot honey marinade.

Add the chicken to the marinade and mix well to coat. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.

Preheat a grill or grill pan to medium-high heat. Remove the chicken from the marinade and cook for 7-10 minutes per side, or until cooked through.

While the chicken is cooking, grill the pineapple chunks for 2-3 minutes per side, or until caramelized.

Once the chicken is cooked, let it rest for a few minutes before slicing it into small pieces.

To make the grilled pineapple salsa, combine the grilled pineapple, chopped cilantro, and a squeeze of lime juice in a bowl. Mix well to combine.

To make the cilantro lime Greek yogurt sauce, combine the Greek yogurt, chopped cilantro, and a squeeze of lime juice in a bowl. Mix well to combine.

Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

Assemble the tacos by placing a few slices of the chicken onto a tortilla, followed by a spoonful of the grilled pineapple salsa and a dollop of the cilantro lime Greek yogurt sauce.

Serve immediately and enjoy!