Chimichurri chicken tacos with grilled pineapple salsa

Tacos

• 2 Exceldor chicken breasts

• 100 g crumbled feta cheese
• 4 small tortillas

Chimichurri marinade

• 1/4 cup (60 ml) of parsley
• 1/4 cup (60 ml) of cilantro
• 1/4 cup (60 ml) of mint
• 1 tablespoon (15 ml) of chive
• 1 tablespoon (15 ml) of minced garlic
• 30 ml of lime juice and zest
• 1/4 cup (60 ml) of yellow bell pepper
• 1 tablespoon (15 ml) of gray shallot
• 2 tablespoon (30 ml) oregano
• 1/3 cup (75 ml) of olive oil
• 1 tablespoon (15 ml) of red wine vinegar
• 1 teaspoon (5 ml) of salt
• 1/2 teaspoon (2.5 ml) of pepper
• 1/2 teaspoon (2.5 ml) of red chili flakes
  

Sauce

• 1/4 cup mayonnaise
• 1 tablespoon Sriracha
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• Salt and pepper from the mill

Salsa

• 3 slices of pineapple 2 cm thick, core removed
• 1 box cherry tomatoes quartered
• 12 large fresh basil leaves, finely chopped
• 3 tablespoons finely chopped red onion
• Juice of 1/2 lime
• Olive oil
• Salt and pepper from the mill