Puerto Vallarta, Mexico - Living in the tropical climate of Puerto Vallarta, Mexico offers many perks, and one of the them is being able to buy locally grown, fresh fruits and vegetables year round. There are numerous farmer's markets and many farmers that load up their trucks and travel slowly through neighborhoods announcing what they have for sale or the simply pull over on to the shoulder of the road and sell right there.

All of these fresh ingredients serve as inspiration for Timothy Real Estate Group agent Linda Kennedy de Espinosa, who shares her recipe for Tacos al Alambre de Pollo con Salsa de Piña y Chipotle (Chicken Tacos with Pineapple & Chipotle Salsa) with us.

Pineapple & Chipotle Salsa:

2-3 slices of cut fresh pineapple
3 chipotle chiles with adobo from a can, preferably San Marcos Brand
Juice from the half of one fresh orange
2 tablespoons honey
1 heaping tablespoon mayonnaise
2-3 cloves garlic
Salt to taste (al gusto)

Char the pineapple slices on a comal or griddle until blackened. Remove, then let cool. When cool to touch, cut into pieces. In a blender, put pineapple pieces, chipotles, orange juice, honey, mayonnaise, garlic and salt. Blend until smooth. Put into a serving bowl and let the flavors meld.

Chicken Brochetas:

Wooden skewers (soaked a minimum of 20 minutes in water so they do not burn)
Chicken breasts cut into 1 inch (or so) cubes, tossed with a bit of olive oil
Cherry or grape tomatoes
Green onions use the white ball tips only or a white onion, cut into 1 inch pieces
Large, fresh, ripe pineapple, peeled and sliced into 1 inch thick slices and then cut into 1 inch square pieces
Grated Manchego cheese
Salt and pepper

Put together the brochetas, preferably starting with a piece of pineapple, chicken, then onion, chicken, tomato, chicken, pineapple. Line them up and season with salt and pepper, then put over hot grill or lightly oiled grill pan on stove. Cook until chicken is no longer pink and juices run clear.

Fresh corn or flour tortillas (Linda prefers thin corn tortillas or WILLY’s flour tortillas, if you're in Puerto Vallarta) heated on a BBQ or stove top with a grill pan, comal or griddle

To make the alambres, remove all the ingredients from the skewers and put on the comal. (In this case, a flat griddle or comal is better than a grill pan, so the cheese does not get stuck in the grooves.) Toss everything together with the grated Manchego cheese.

Toss or mix gently and spoon into hot tortillas. Top with the salsa and enjoy!

As an alternative, this can also be made with fresh shrimp or beef, instead of chicken.

Timothy Real Estate Group is a full-service real estate sales, rentals and development agency representing some of the most distinguished properties and developments across Puerto Vallarta, Bahía de Banderas and the Riviera Nayarit. For more information, visit TimothyRealEstateGroup.com.

Click HERE to learn more about Timothy Real Estate Group