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Chipotle Chicken Tacos With Pineapple Salsa - World Food & Cuisine

Written By Mack John on Tuesday, 28 February 2017 | 20:03


  • 500g skinless boneless chicken thighs
  • 1 tbsp vegetable oil
  • 1 medium onion
  • Onion, chopped
  • 2 tsp sweet smoked paprika
  • 2 tsp ground cumin
  • 2 tbsp cider vinegar
  • 1 tbsp chipotle paste
  • 200ml passata
  • 2 tbsp soft brown sugar
  • ½ small pineapple
  • Pineapple, cored, peeled and chopped
  • ½ small pack coriander, chopped
  • corn or flour tortillas
  • Tortilla
Hot sauce (I like Tabasco Chipotle), to serve

March 1 opens the month-long celebration of National Nutrition Month®, a nutrition education and information campaign. The campaign focuses attention on the importance of making informed food choices and developing sound eating and physical activity habits.

The theme for 2016 is Savor the Flavor of Eating Right, which encourages everyone to take time to enjoy food traditions and appreciate the pleasures, great flavors and social experiences food can add to our lives. How, when, why and where we eat are just as important as what we eat. Develop a mindful eating pattern that includes nutritious and flavorful foods — that’s the best way to savor the flavor of eating right!

Content  by Food & Nutrition Services


In a food processor, roughly blitz the chicken thighs into chunky mince. Alternatively, chop into bite-sized pieces.

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.

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.

About Mack John


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