Chicken Tacos with pineapple sauce

• 1 cup chopped fresh pineapple
• 1/2 cup chopped peeled mango
• 2 tablespoons minced fresh cilantro
• 1 tablespoon finely chopped red onion
• 1 tablespoon lime juice
• 3/4 teaspoon salt, divided
• 2 cups cubed cooked chicken breast
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt-free garlic seasoning blend
• 8 corn tortillas (6 inches), warmed

Directions

• For pico de gallo, in a small bowl, combine the pineapple, mango, cilantro, onion, lime juice and 1/4 teaspoon salt. Set aside.
• In a large nonstick skillet coated with cooking spray, cook and stir the chicken, cumin, seasoning blend and remaining salt until heated through. Spoon 1/4 cup onto each tortilla. Fold in sides. Serve with pico de gallo. Yield: 4 servings.