Cuban Chicken and Black Bean Tacos with Pineapple Salsa

Chicken

• 4 chicken breast large, boneless, skinless
• orange zest
• lime zest
• 1 1/2 cups orange juice fresh squeezed
• 1/3 cup lime fresh squeezed juice
• 2 teaspoons soy sauce tamari for gluten-free, low sodium
• 2 teaspoons honey
• 3 cloves garlic minced
• 2 teaspoons cumin ground
• 1 teaspoon chili powder
• 1 teaspoon oregano dried
• 1 teaspoon kosher salt
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon black pepper

Black Beans

• 14.5 ounces black beans rinsed and drained
• 2 tablespoons water
• 1 teaspoon olive oil
• 1/4 cup yellow onion diced
• 2 tablespoons bell pepper diced
• 1 jalapeno pepper seeded and diced
• 1 clove garlic minced
• salt to taste
• 1/2 teaspoon cumin ground
• 1/2 teaspoon oregano dried
• 1 bay leaf
• 1 teaspoon honey
• 1 tablespoon red wine vinegar

Pineapple Salsa

• 3 cups pineapple diced fresh
• 1 jalapeno pepper seeded and diced
• 1/4 cup red onion diced
• 1/4 cup cilantro chopped
• lime juice of
• salt to taste
• 16 corn tortillas