Pineapple Chicken Tacos with Street Corn, Capsicum and Avocado Salsa

Combine chicken thighs, pineapple, tomato paste/soy/chipotle in a pot with half a cup of water, cover with a lid and bring to a simmer. Cook for 30 minutes or until tender. Once cooked shred chicken and taste, adjusting seasoning with salt and pepper.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Finely dice red onion. Finely chop coriander including most of the stems. Peel the husk and silk from the corn and cut the kernels from the sweet corn cob. Dice the mini capsicum, discarding seeds. Dice the avocado.

Tip! You may not need all of the onion, use to your taste.

Heat a pan over high heat and add a drizzle of oil. Add the corn and cook for 2-3 minutes until just cooked and a little browned/charred. Set aside to cool for a minute before assembling salad.

Combine corn, capsicum, onion, avocado and coriander. Toss gently and crumble through fetta cheese.

Heat a grill pan over high heat and grill each tortilla for 10-15 seconds on each side until warmed through.

Serve chicken with tortillas and sour cream with corn salad on the side or as a filling in the tacos.

Combine chicken thighs, pineapple, tomato paste/soy/chipotle in a pot with 1 cup of water, cover with a lid and bring to a simmer. Cook for 30 minutes or until tender. Once cooked shred chicken and taste, adjusting seasoning with salt and pepper.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Finely dice red onion. Finely chop coriander including most of the stems. Peel the husk and silk from the corn and cut the kernels from the sweet corn cob. Dice the mini capsicum, discarding seeds. Dice the avocado.

Tip! You may not need all of the onion, use to your taste.

Heat a pan over high heat and add a drizzle of oil. Add the corn and cook for 2-3 minutes until just cooked and a little browned/charred. Set aside to cool for a minute before assembling salad.

Combine corn, capsicum, onion, avocado and coriander. Toss gently and crumble through fetta cheese.

Heat a grill pan over high heat and grill each tortilla for 10-15 seconds on each side until warmed through.

Serve chicken with tortillas and sour cream with corn salad on the side or as a filling in the tacos.