Rinse chicken breasts and pat dry with a paper towel. Mix the taco seasoning packet with the pinches of allspice and clove. Spread evenly over the chicken on both sides and pat into the chicken. Set aside. OR use Cancun Seasoning Mix at bottom of this recipe to pat into the chicken.
In a non-reactive dish (pyrex, plastic, etc), combine the orange juice, olive oil, lime juice, ½ sliced onion, minced garlic and minced habanero or jalapeno. Stir to combine and distribute evenly.
Place the chicken in the marinade making sure the marinade covers the top of the chicken. Cover the dish with plastic and refrigerate for 2 to 4 hours. Not, too long or the citrus will "cook" the chicken like ceviche.
Place remaining sliced onion in the remaining orange juice and allow to soften or "pickle" while the chicken marinates. Drain before serving.
Remove the chicken from the marinade and season with salt and pepper on both sides. Grill on a BBQ or grill pan over medium-high heat until done, about 6 to 8 minutes on each side.
Grill the pineapple a few minutes on each side until grill marks appear.
Remove the chicken from the grill and let rest before slicing crosswise into ½ thick strips.
Quickly heat the corn tortillas on the grill, a griddle or large skillet.
Serve family style with "pickled" onion, grilled pineapple, guacamole, lettuce, salsa and sour cream.
Cancun Red Seasoning Mix⅓ cup ground annatto ½ teaspoon ground allspice berries½ teaspoon coriander seeds (optional)2 teaspoons whole black pepper ½ teaspoon cumin4 whole cloves (optional) 1 tablespoon Mexican oregano12 to 14 cloves garlic, roasted and peeled 1-½ teaspoons saltPlace all ingredients EXCEPT salt and roasted garlic in a hot, dry skillet and toast until fragrant.Add salt and roasted garlic.Stir until combined.Rub on chicken INSTEAD of taco seasoning packet.
