Chicken & Pineapple Soft Tacos

Cooking method:

Food Processor
  • Prep Time: 15 mins
  • Total time: 25 mins
  • Skill Easy
  • Serves 4 people

Chicken & Pineapple Soft Tacos

This is such a tasty but quick and simple recipe. Try serving it with spicy rice or potato wedges and refried beans.


  • 12 soft taco corn tortillas
  • 500g chicken breast
  • 1 tbsp garlic infused oil
  • 4 spring onions (only green part if low fodmap)
  • 3 tbsp tomato puree
  • 3 tbsp water
  • 2 tsp hot smoked paprika
  • 2 tsp ground coriander
  • 1 tbsp gluten free worcester sauce
  • 1/4 tsp salt

For the salsa

  • 200g pineapple
  • 40g jalapeno slices (from a jar)
  • 1 juice of lime
  • A pinch salt
  • 2 tbsp coriander leaves

Cooking mode

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  • Step 1

    Add the chicken to the food processor and use the ‘chop’ option until it resembles mince

  • Step 2

    Heat the olive oil in a frying pan over a medium heat

  • Step 3

    Add the chicken mince and fry for 4-5 minutes until its starting to brown

  • Step 4

    Finely slice the spring onions, add to the pan along with the tomato puree, water, paprika, ground coriander, worcester sauce and salt

  • Step 5

    Stir-fry for another 5 minutes (add more water if the pan is too dry)

  • Step 6

    Clean out the food processor

  • Step 7

    To make the salsa, add the ingredients to the food processor and pulse until the pineapple and jalapenos are finely chopped

  • Step 8

    Heat the tortillas as per the instructions

  • Step 9

    Divide the mince between each taco

  • Step 10

    Top with the salsa and more coriander

  • Step 11