Chipotle Chicken Tacos with Pineapple Salsa Recipe
Introduction
These chipotle chicken tacos with pineapple salsa deliver a perfect balance of smoky heat and fresh sweetness. Quick to prepare and full of vibrant flavor, they make an ideal meal for busy weeknights or casual gatherings.
Ingredients
- 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 (such as Tabasco Chipotle), to serve
Instructions
- Step 1: In a food processor, roughly blitz the chicken thighs into chunky mince. Alternatively, chop them into bite-sized pieces.
- Step 2: Heat the vegetable oil in a large saucepan over high heat. Add half of the chopped onion and the chicken mince. Season well and cook for about 5 minutes, browning the chicken and breaking it up with a spoon.
- Step 3: Stir in the sweet smoked paprika, ground cumin, cider vinegar, chipotle paste, passata, and soft brown sugar. Cook for another 5 minutes, allowing the flavors to meld. Remove from heat.
- Step 4: In a small bowl, mix the remaining chopped onion with the chopped pineapple and coriander to make the pineapple salsa.
- Step 5: Warm the corn or flour tortillas according to package instructions or over a dry pan.
- Step 6: Serve the chipotle chicken mixture in the warm tortillas topped with pineapple salsa and a drizzle of hot sauce.
Tips & Variations
- For extra smoky flavor, add a dash of smoked paprika to the pineapple salsa.
- Swap chicken thighs for chicken breasts if preferred, but keep an eye on cooking time as breasts can dry out more easily.
- If you like it spicier, increase the amount of chipotle paste or add sliced fresh chili to the salsa.
- Use corn tortillas for a gluten-free option.
Storage
Store leftover chipotle chicken and pineapple salsa separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a pan or microwave before serving, and add fresh salsa to maintain its bright flavor and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use whole chicken pieces instead of mince?
Yes, you can chop the chicken into bite-sized pieces instead of mincing. Just adjust the cooking time by cooking until the pieces are cooked through and nicely browned.
What can I substitute for chipotle paste if I don’t have it?
If you don’t have chipotle paste, you can use a combination of smoked paprika and a little chili powder or hot sauce to replicate the smoky heat.
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Chipotle Chicken Tacos with Pineapple Salsa Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
These chipotle chicken tacos with pineapple salsa offer a smoky, spicy twist on traditional tacos. Tender chicken thighs minced and cooked with chipotle paste and aromatic spices are paired with a fresh, tangy pineapple salsa, creating a perfect balance of flavors. Served with warm corn or flour tortillas and a splash of hot sauce, this recipe is quick, flavorful, and perfect for a satisfying meal.
Ingredients
Chicken Filling
- 500g skinless boneless chicken thighs
- 1 tbsp vegetable oil
- ½ 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
Pineapple Salsa
- ½ small pineapple, cored, peeled and chopped
- ½ small pack coriander, chopped
- ½ medium onion, chopped (remaining from the original onion)
To Serve
- Corn or flour tortillas
- Hot sauce (such as Tabasco Chipotle), to serve
Instructions
- Prepare the chicken: In a food processor, pulse the chicken thighs until coarsely minced, or alternatively chop them into bite-sized pieces for texture.
- Cook the chicken and onions: Heat the vegetable oil in a large saucepan over high heat. Add half the chopped onion and the minced chicken. Season with salt and pepper, then cook for about 5 minutes, stirring frequently to brown the chicken evenly and break it up.
- Add spices and sauce: Stir in the sweet smoked paprika, ground cumin, cider vinegar, chipotle paste, passata, and soft brown sugar. Mix well and cook for another 5 minutes over medium heat, allowing the flavors to meld and the sauce to thicken slightly. Then remove from heat.
- Make the pineapple salsa: In a small bowl, combine the remaining chopped onion, chopped pineapple, and chopped coriander. Mix gently to combine.
- Warm the tortillas and serve: Heat the corn or flour tortillas just before serving, either in a dry pan or microwave. Assemble the tacos by spooning the chipotle chicken mixture into the tortillas, topping with pineapple salsa, and a drizzle of your favorite hot sauce.
Notes
- You can substitute chipotle paste with chipotle chili powder or adobo sauce for a different smoky flavor.
- Use either corn or flour tortillas depending on your dietary preference or availability.
- For a milder option, reduce the amount of chipotle paste or omit the hot sauce.
- Leftover chicken filling can be stored in the fridge for up to 3 days and reheated gently.
- Add a squeeze of lime over the assembled tacos for extra brightness if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
Keywords: chipotle chicken tacos, pineapple salsa, smoky chicken tacos, easy taco recipe, Mexican chicken tacos
