Ingredients

500g skinless boneless chicken thighs

1 tbsp vegetable oil

1 red pepper, deseeded, chopped

2 tsp sweet smoked paprika

2 tsp ground cumin

2 tbsp white wine vinegar

1 tbsp chipotle paste*

200ml passata

2 tbsp soft brown sugar

½ small pineapple, cored, peeled and chopped

½ small pack coriander, chopped

6 gluten free tortillas

Chili paste, to serve

*Shop bought chipotle paste may contain onions and garlic, if you can not find suitable paste see below.

Serves - 4

Method

In a food processor, roughly blitz the chicken thighs into chunky mince. Alternatively, chop into bite-sized pieces.

Heat the oil in a large saucepan. Add half the red pepper 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.

In a small bowl, mix the remaining pepper, the pineapple and coriander.

Serve the chicken and the pineapple salsa with warm gluten free tortillas and chili paste.

Recipe adapted from: Good Food

*Chipotle Paste Recipe

1 can (7 ounce size) chipotle chilies en adobo

2 tablespoons garlic infused oil

2 teaspoons ground coriander

1 teaspoon thyme

1 teaspoon freshly ground black pepper

In a food processor, combine all the ingredients and process until blended but still slightly chunky, about 1 minute. The paste can refrigerated, tightly covered, for up to 3 weeks.