Chipotle chicken tacos with pineapple salsa

Ingredients

• Boneless Skinless Chicken Thighs

  Freshdirect

  500g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Paprika, Smoked

  Sugar N Spice

  2 tsp or 5g

• Ground Cumin Spice

  Cain's - Walmart

  5g

• Vinegar

  Cider

  2 tbsp or 30g

• Chipotle Paste

  Olo's

  3 tsp or 15g

• Passata

  Longos

  200 ml or 200g

• Brown sugar

  2 tbsp or 18g

• Pineapple

  Raw, all varieties

  ½ fruit or 452g

• Coriander leaf

  Spices, dried

  100g

• Flour Tortillas

  Mission - Walmart

  1 serving or 63g

• Pepper or hot sauce

  Ready-to-serve

  1 tsp or 5g

Directions

1. Whiz the chicken in a food processor to create a rough mince.
2. Heat the oil in a large saucepan and add half the onion along with the chicken mince.
3. Season well and cook for about 5 minutes on a high heat to brown, breaking up any lumps. Next add the spices, vinegar, chipotle paste, passata and sugar.
4. After a further 5 minutes cooking, remove from the heat and set aside.
5. Make the salsa by mixing the rest of the onion, pineapple and coriander together in a bowl.
6. Serve the chicken with sides of the salsa, warmed tortillas and hot sauce.

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