Chicken and Pineapple Tacos
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
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.
Soft corn tacos labeled 100% gluten free may not be Gluten Free. Always check the ingredients and for labels that identify the product as certified gluten free.