Chicken and Pineapple Tacos

Heat a large non-stick skillet over medium-high heat. Add oil and heat. Add chicken to the skillet and sear until browned on all sides, about 15 minutes. Add chipotle, pineapple, and red onion; sauté for 2 minutes more. Add the garlic and fry 1 minute. Add ¼ cup (60 mL) water and cook for 2-3 minutes more, scraping up any brown bits stuck to the bottom of the skillet.

Heat another small skillet over medium heat. In batches add the corn tortillas and cook for 30 seconds a side until heated and soft. Transfer to a plate and continue with remaining tortillas.

Arrange two tortillas per plate. Divide the filling down the center of each. Top with salsa and a sprinkle of micro greens or fresh cilantro. Serve immediately.