Preview
Pineapple Chicken Tacos
10 min
Prep Time20 min
Cook Time30 min
Total Time
Ingredients (2 servings)
MetricImperial
10 mini tortillas
500g roasted chicken
200g canned pineapple
1/2 tsp cinnamon
Guacamole:
1 avocado
1 small roma tomato
1/4 yellow onion
-Juice from half a lime
2 tbsp cilantro, chopped
-Salt, to taste
-Pepper, to taste
Optional toppings
-Chopped cilantro
-Hot sauce
2 wedges of lime
Make guacamole
- Dice tomato and finely mince onion.
- Cut avocado into halves, remove pit, and scoop out flesh into a mixing bowl. Mash with a fork and make it as chunky or smooth as you like.
- Add the rest of the ingredients to mashed avocado and mix well.
- Season with salt and pepper to taste.
Prepare the other ingredients
- Preheat oven to 200°C / 400°F in fan grill setting.
- Drain canned pineapple and dice into 0.5 inch cubes, then transfer to a baking dish. Sprinkle cinnamon all over and toss to combine. Grill in the oven for 4-5 minutes.
- Stack the tortillas up and wrap them in a packet of aluminum foil. Place in the oven for 10 minutes or until warmed up. You can do this at the same time as the pineapple.
- Dice chicken into bite sized pieces.
Assemble
- Assemble the tacos by placing guacamole, chicken and pineapple on top of each tortilla. Top with extra cilantro and hot sauce if desired. Serve with lime or lemon wedges. Enjoy!
Notes
- I had some leftover grilled chicken in the fridge so that's what I used for these tacos. You can also use shredded chicken or poached chicken if you like. Or feel free to substitute with any of protein of choice.
- If making guacamole ahead of time, store in the fridge with cling wrap pressed against the entire surface of guacamole to prevent it from turning brown. Give it a stir before serving again.
- Feel free to omit onion it it bloats you.
- I used whole wheat tortillas but you can use ones that suit your dietary needs eg. gluten free.
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