1-First, mix the marinade in a large bowl. Combine ½ cup pineapple juice, 3 tablespoons brown sugar, 6 tablespoons ketchup, 6 tablespoons soy sauce, ½ cup chicken broth, 1¼ teaspoons minced fresh ginger, and ¾ teaspoon minced garlic. Whisk it all together until smooth, then set aside 1 cup for later use.

2-Next, add 2 lbs of boneless, skinless chicken breast to the rest of the marinade. Make sure the chicken is fully coated, cover the bowl, and let it chill in the fridge for 30 minutes. While that’s marinating, prepare the salsa by mixing 1 cup diced pineapple, 1 cup diced fresh mango, 1 cup diced avocado, ½ cup chopped cilantro, 1 tablespoon fresh lime juice, and a pinch of salt in another bowl.

3-Heat your grill pan or skillet over medium heat and brush it with oil. Take the chicken out of the marinade, discard the used marinade, and cook the chicken for 6-8 minutes per side until it reaches 165 degrees inside. Baste it with the reserved marinade as it cooks for extra flavor.

4-Once done, dice the chicken into small pieces. Now, assemble your tacos by placing the chicken and salsa onto the 24 mini corn tortillas. Serve them right away for the best taste. Remember, as with many recipes, small tweaks like using a cast iron pan can make a difference it’s a great alternative for indoor cooking.