Chipotle Chicken Tacos with Pineapple Salsa

• skinless boneless chicken thighs↗500g g
• vegetable oil↗1 tbsp tbsp
• medium onion↗1

  sliced

• sweet smoked paprika↗2 tsp tsp
• ground cumin↗2 tsp tsp
• apple cider vinegar↗2 tbsp tbsp
• chipotle paste↗1 tbsp tbsp
• passata↗200ml ml
• soft brown sugar↗2 tbsp tbsp
• small pineapple½

  cored, peeled and sliced

• coriander½ small pack

  chopped

• corn or wheat tortillas
• hot sauce↗

  (I love Tabasco Chipotle), for serving

Step-by-step instructions

1. 1

   In a food processor, coarsely chop the chicken thighs into a coarse mince, or cut them into bite‑size pieces.

2. 2

   Heat the oil in a large pot. Add half the onion and the chicken mince. Season well and cook about 5 minutes over high heat to brown, breaking up the meat with a spoon. Add the spices, vinegar, chipotle paste, passata and sugar. Cook another 5 minutes, then remove from heat.

3. 3

   In a small bowl, combine the remaining onion, pineapple and coriander. Serve the chicken and pineapple salsa with warm tortillas and hot sauce.