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Tasty, heart-healthy tacos get a tangy twist, thanks to fresh pineapple. This fresh, summery recipe from registered dietitian nutritionist Samantha Cortese is perfect for your next cookout.

Serves: 4-5

Ingredients for chicken:

 2 boneless skinless chicken breasts sliced in half 
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
1 tsp. fresh minced garlic
½ tsp. ground pepper
1 tbsp. fresh rosemary or 1 tsp. dried rosemary 

Ingredients for tacos:

1 pack of corn or flour tortillas – you can lightly grill these too, to warm them up!
1 cup thinly sliced/shredded purple cabbage
Prepared diced grilled pineapple 
Plain fat-free Greek yogurt 

Directions: 
1. Mix marinade ingredients above and add chicken to the mixture. Refrigerate while marinating, for at least 1 hour, up to overnight. 

2. After the chicken has marinated for at least 1 hour, turn grill on medium-high. Place chicken onto grill and cook on each side for 5-7 minutes, or until thermometer indicates temperature of 165 degrees Fahrenheit. Thinly slice into bite-sized pieces. 

3. Take 1 fresh cut pineapple and cut into rings/slices. (You can leave the core in and eat around it after it is cooked.) Lightly coat the pineapple with cooking spray or a thin drizzle of olive oil to prevent sticking. Place onto grill for 3-4 minutes per side. If serving inside the tacos as a topping, dice up the pineapple after grilling. 

4. Take 1 tortilla. Add a few slices of chicken, shredded purple cabbage, diced pineapple and a teaspoon of fat-free Greek yogurt.