Chipotle Chicken Tacos with Pineapple Salsa

Prep Time: 10 Minutes
Cook Time: 10 Minutes
Skill Level: Easy
Serves: 4

Nutrition per serving
Kcal – 392
Fat – 13g
Saturates – 3g
Carbs – 37g
Sugars – 21g
Fibre – 5g
Protein – 30g
Salt – 0.6g

500g skinless boneless chicken thighs
1 medium onion, chopped
2tsp sweet smoked paprika
2tbsp ground cumin
2tbsp cider vinegat
1tbsp chipotle paste
200ml passata
1tbsp vegetable oil
2tbsp soft brown sugar
1/2 small pineapple, cored, peeled and chopped
6/8 corn or flour tortillas
1tsp hotsause – to serve


  1. In a food processor, roughly blitz the chicken thighs into chunky mince. Alternatively, chop into bite-sized pieces.
  2. Heat the oil in a large saucepan. Add half the onion and the chicken mince. Season well and cook for about 5 minutes on a high heat to brown, breaking up the meat with a spoon.
  3. Add the spices, vinegar, chipotle paste, passata and sugar. Cook for another 5 minutes, then remove from the heat.
  4. In a small bowl, mix the remaining onion, the pineapple and coriander.
  5. Serve the chicken and the pineapple salsa with warm tortillas and hot sauce.


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