Grilled Chicken Tacos with Pineapple-Chipotle Mojo

First, I must apologize for the delay in posting.  I have only recently returned from attending the Pocket Watch-Grappling Hook Convention in Dubai.  It was excellent and full of intrigue, as always.  One evening, as I danced the Bachata with a one-eyed Panamanian double agent called Luisa Conchita Maria Gonzales Hernandez-Hernandez, I recollected a steamy summer sunset on a dusty street in Ciudad Acuna upon which a transexual prostiute and I drunkenly engulfed street tacos which were nothing at all like those I have described below.

Grilled Chicken Tacos with Pineapple-Chipotle Mojo

2 Boneless Skinless chicken breasts

Abodo seasoning

1 red onion sliced

¼ cup pineapple diced finely (I used fresh, but canned would probably be fine)

1-2 chipotles in adobo sauce, minced

½ cup cilantro chopped

3 cloves garlic minced

1-2 jalapenos diced

1 serrano diced

Juice of ½ an orange, 1 lime, and 1 lemon

¼ cup olive oil

Salt and pepper

Really easy, just season your chicken with adobo and grill for 3-4 minutes per side with the onion.  Set aside to rest while you throw together the mojo.  Put all the ingredients but the olive oil in a bowl then whisk in the olive oil.  Slice the chicken across the grain and serve on warm tortillas with grilled onions and topped with the mojo and a little more fresh chopped cilantro and fresh jalapeno slices.