Chipotle chicken tacos with pineapple salsa

Quick chicken recipe for 4 people, takes only 10 mins; recipe has skinless boneless chicken thigh, vegetable oil, onion, smoked paprika, ground cumin, cider vinegar, chipotle paste, passata, brown sugar, pineapple, coriander, tortilla and sauce.

Chipotle chicken tacos with pineapple salsa

Chipotle chicken tacos with pineapple salsa

Recipe by Chef Soomro Course: Quick chicken


Prep time

10 mins


  • Coriander: 1/2 small pack coriander, chopped
  • Vegetable Oil: 1 tbsp vegetable oil
  • Onion: 1 medium onion, chopped
  • Smoked Paprika: 2 tsp sweet smoked paprika
  • Tortilla: corn or flour tortillas
  • Cider Vinegar: 2 tbsp cider vinegar
  • Brown Sugar: 2 tbsp soft brown sugar
  • Ground Cumin: 2 tsp ground cumin
  • Passata: 200ml passata
  • Chipotle Paste: 1 tbsp chipotle paste
  • Pineapple: 1/2 small pineapple, cored, peeled and chopped
  • Skinless Boneless Chicken Thigh: 500g skinless boneless chicken thighs
  • Sauce: hot sauce (I like Tabasco Chipotle), to serve


  1. In a food processor, roughly blitz the chicken thighs into chunky mince. Alternatively, chop into bite-sized pieces.
  2. 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.
  3. 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.