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Chipotle Chicken Tacos with Pineapple Salsa

These tacos are absolutely delicious and so easy to prepare. They have a bit of a kick, but you can temper the heat by reducing the amount of chipotle paste. Conversely, if you like things really spicy, simply add more. We find the easiest way to warm tortillas is to place them directly over a gas burner set on medium. It only takes seconds per side, but they become soft, a little charred, and ready to be filled.

Chipotle Chicken Tacos with Pineapple Salsa

1 lb. 2 oz. boneless, skinless chicken thighs
1 tbs. vegetable oil
1 medium onion, chopped
2 tsp. each smoked paprika and ground cumin
2 tbs. apple cider vinegar
1 tbs. chipotle paste
7 oz. tomato purée (¾ cup)
2 tbs. brown sugar
½ small pineapple, peeled, cored, and chopped
small handful fresh cilantro, roughly chopped
corn or flour tortillas, to serve

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

Heat the oil in a large sauce pan. Add the chicken and half the onions. Season well and cook for about 5 minutes over medium heat, breaking up the chicken with a wooden spoon. Add the spices, vinegar, chipotle paste, tomato purée, and brown sugar. Cook for another 5 minutes, then remove from the heat.

In a small bowl, stir together the remaining onion, pineapple, and cilantro. Serve the chicken in warm tortillas with the salsa.

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