Grilled Chicken Tacos with Pineapple Salsa

Combine the tomatoes with 1/2 cup of finely diced red onion, pineapple chunks, and chopped cilantro in a medium-sized bowl. Add 1 tablespoon of freshly squeezed lime juice, along with a pinch of salt and sugar; mix well to combine. Cover the salsa with plastic wrap and refrigerate it for at least 2 hours.

Next, take the remaining red onion and place it in the bowl of a small food processor. Add the juice of one lime and process until the onion is finely ground, taking around 3 minutes to achieve this.

Submerge chicken strips into a shallow dish and spread the finely ground onion mixture evenly over them. Refrigerate for at least 2 hours to allow the flavors to meld.

Preheat an outdoor grill to high heat, approximately 400 degrees F (200 degrees C). Lightly oil the grill surface.

Cook the chicken strips until they are no longer pink in the center and the juices run clear, taking around 3 to 4 minutes per side. Use an instant-read thermometer inserted into the center to verify that it reaches a minimum internal temperature of 165 degrees F (74 degrees C). Remove the cooked chicken to a plate.

Lightly brown the tortillas on the grill for 30 seconds to 1 minute. Drain the pineapple salsa.

Thinly slice the cooked chicken, cutting against the grain. Arrange tortillas on plates and top them with lettuce, sliced chicken, pineapple salsa, and a drizzle of Sriracha sauce.