A zippy blueberry salsa adds a sweet pop—plus powerful antioxidants—to flavorful grilled chicken tacos. Best of all, the meal comes together in about a half hour.
Coarsely chop 1/2 cup of the blueberries; place in a small bowl with remaining 1 cup whole blueberries. Add pineapple, cilantro, chutney, lime juice, jalapeño, and 1/4 teaspoon of the salt; toss to combine. Cover and chill until ready to serve.
Preheat grill to medium-high (400 degrees F to 450 degrees F). Rub chicken cutlets evenly with 1 tablespoon of the oil. Stir together jerk seasoning and remaining 1/2 teaspoon salt in a small bowl; sprinkle mixture evenly onto both sides of chicken.
Brush grill grates with remaining 1 tablespoon oil. Place chicken on grates; grill, uncovered, until grill marks appear and cutlet is cooked through, about 3 to 4 minutes per side. Remove chicken from grill; cover and let rest 10 minutes.
Slice or shred chicken into pieces; divide evenly among warm tortillas. Spoon blueberry salsa onto tacos; garnish with cilantro leaves.