Chipotle chicken tacos with pineapple salsa

Recipe by Jennifer JoyceCourse: MainCuisine: MexicanDifficulty: Easy


Prep time


Cooking time




  • 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

  • 200ml passata

  • 2 tbsp soft brown sugar

  • ½ small pineapple, cored, peeled and chopped

  • ½ small pack coriander, chopped

  • corn or flour tortillas

  • hot sauce (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 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.