Chipotle Chicken Tacos with Pineapple Salsa

Debbie Perez

Posted on July 07 2016


500g Skinless boneless chicken thighs

1 tbsp vegetable oil

1 medium onion chopped

2 tsp sweet smoked paprika

2 tbsp ground cumin

2 tbsp cider vinegar

1 tbsp chipotle paste

200 ml passata

2 tbsp soft brown sugar

½ small pineapple cored, peeled and chopped

½ small pack coriander, chopped

Corn or flour tortillas

Hot sauce




  1. In a food processor, roughly blitz the chicken thighs into chunky piecea. 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 mins on a high heat to brown, breaking up the meat with a spoon. Add the spices, vinegar, chipotle paste, passata and sugar. Cook for another 5 mins, then remove from the heat. 
  3. In a small bowl, mix the remaining onion, the pineapple and coriander. Serve the chicken and the pineapple salsa with warm tortillas and hot sauce.


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