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


  • calories 392
  • carbs 37
  • saturated fat 3
  • sugar 21
  • protein 30
  • fat 13
  • fibre 5
  • salt 0.6


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.