Grilled Chicken Tacos with Pineapple Salsa

Ingredients

• 2 tablespoons freshly squeezed lime juice
• 3 tablespoons grape seed oil
• 1 tablespoon Better Than Bouillon Roasted Chicken Base
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• .5 teaspoon garlic powder
• 1 1/2 pounds boneless, skinless chicken breasts
• iceberg lettuce, rinsed and chopped, about 2 cups
• 12 (6-inch) flour tortillas
• 1 can (15-ounce) black beans, drained and rinsed
• 2 medium vine ripe tomatoes, seeded and diced
• .5 cup pineapple tidbits, drained (reserve juice)
• .5 cup finely chopped red onions
• 1 jalapeño, stemmed, seeded and diced
• 1 tablespoon chopped cilantro
• 1 tablespoon freshly squeezed lime juice
• 3 tablespoons pineapple juice
• .75 teaspoon salt
• .25 teaspoon garlic powder