I came up with this recipe after having the Tacos al Pastor at Frida's Mexican Grill in Madison, WI. I've taken a few liberties with the recipe, mostly using chicken instead of pork, but it's very close. As a side note, if you ever find yourself in Madison on or near State Street. Frida's is a MUST eat. Awesome, awesome Mexican.
3 boneless, skinless chicken breasts
1 med to large onion
1/2 fresh pineapple
Stubbs Chili-Lime rub
Olive Oil
Tortilla shells, or corn tortillas
guacamole
Cut onion into wedges and place in a bowl. Cut 1/2 pineapple into chunks and place in the same bowl with the onions. Drizzle with olive oil and sprinkle with chili-lime rub. Drizzle chicken breasts with olive oil and sprinkle with chili-lime rub to taste. Place pineapple and onion mixture into a grilling basket and grill along with the chicken breasts until chicken is done. Watch that the onion does not burn.
Cut chicken into thin slices and serve on tortillas (taco style) with pineapple/onion mixture and guacamole.
This made enough for us to have 4 large tacos. Very quick and easy, and very refreshing for summer.