Chipotle chicken tacos with pineapple salsa

A spicy, smoky chicken filling in soft tortillas, this moreish, low-calorie dinner is on the table in just 20 minutes

  • Prep:10 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 392
  • fat 13g
  • saturates 3g
  • carbs 37g
  • sugars 21g
  • fibre 5g
  • protein 30g
  • salt 0.6g


  • 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 (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.

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