One Pan Pineapple Salsa Chicken Tacos

1 tsp chipotle in adobo paste

1 clove of garlic

1 TBS Taco seasoning

4 oz pineapple tidbits + reserved juice

10 oz diced chicken thighs

1 yellow onion thinly sliced

1-2 TBS chopped cilantro

1 lime

1 poblano pepper

6 Flour tortillas

1 1/2 TBS sour cream

In a large bowl combine chipotle paste, garlic and taco seasoning. Add reserved pineapple juice.

Pat chicken dry with paper towels. Add chicken and a big pinch of salt to bowl; toss to combine. Set aside to marinate.

Wash and dry produce. Roughly chop pineapple. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBS. Roughly chop cilantro. Quarter lime. Halve, core and thinly slice green pepper.

In a small bowl, combine pineapple, minced onion, half the cilantro and a squeeze of lime juice to taste. Season with salt and pepper.

Heat a drizzle of oil in a large pan over medium high heat. Add green pepper and sliced onion. Cook stirring occasionally, until lightly browned and slightly softened, 3-4 minutes. Season with salt and pepper. Reduce heat to medium.

Add chicken and marinade to pan with veggies. cook, stirring occasionally, until chicken is cooked through and marinade has reduced, 4-6 minutes. Remove pan from heat; stir in remaining cilantro.

While chicken cooks, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. 

To serve: fill tortillas with chicken, top with pineapple salsa, a dollop of sour cream and lime juice.