500g skinless, boneless chicken thighs
1 tbsp vegetable oil
1 medium onion, chopped
2 tsp sweet smoked paprika
2 tsp ground cumin
2 tbsp cider vinegar
1 tbsp chipotle paste
2 tbsp soft brown sugar
½ small pineapple, cored, peeled and chopped
½ small pack coriander, chopped corn or flour tortillas
hot sauce (we used Tabasco Chipotle), to serve
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
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 some hot sauce.
392 kcals • fat 13g • saturates 3g • carbs 37g • sugars 21g • fibre 5g • protein 30g • salt 0.6g