Chicken Tacos with Pineapple & Pickled Apple

Directions

1. Preheat your griddle to high heat.

2. Lightly coat the chicken thighs with oil and place them on the hot griddle. Cook until well browned on both sides.

3. In a griddle-safe saucepan (or a grease cup liner placed carefully on the griddle), combine the white wine vinegar, apple cider vinegar, sugar, salt, and maple syrup. Bring to a gentle simmer, stirring until the sugar and salt are fully dissolved.

4. Add the sliced apples to the pickling liquid. Remove from heat and set aside to pickle while you cook.

5. Place the pineapple rings on the hot griddle and cook until nicely charred on both sides. Remove and dice once cool enough to handle.

6. Place the lime halves cut-side down on the griddle and char until warmed and lightly caramelized. Set aside.

7. Chop the chicken directly on the griddle. Season generously with the pineapple & sriracha seasoning. Add a small splash of water, cover with a Blackstone cloche, and let steam briefly until juicy and fully cooked.

8. Warm the corn tortillas on the griddle until soft and pliable.

9. Assemble the tacos: fill each tortilla with chopped chicken, diced pineapple, and pickled apple.

10. Finish with hot sauce and a squeeze of charred lime juice to taste.

11. Serve immediately—and remember: Be Good, Do Good, and Eat Good.