Chicken pineapple tacos

Chicken pineapple tacos
Marinating the chicken makes it extra tender in this easy taco recipe that's low in saturated fat
Serves 2  / 
Prep 15 mins  / 
Cook 15 mins


1 tsp each smoked paprika, ground cumin and oregano
Juice of 1 orange
1 tbsp Co-op Fairtrade clear honey
½ x 600g pack Co-op British chicken breasts, flattened slightly
200g pineapple, diced
2 tbsp roughly chopped coriander, plus extra to serve
Zest and juice of 1 lime
2 spring onions, sliced
1 tbsp Co-op olive oil
1 small red onion, cut into wedges
4 Co-op mini tortilla wraps
2 tbsp Co-op reduced fat crème fraîche


Mix together the paprika, cumin, oregano, orange juice and honey, season, then add the chicken
Leave to marinate for at least 30 mins, or overnight if you have time
To make the salsa, mix together the pineapple, coriander, lime zest and juice, and spring onion
Brush a griddle pan with the oil and heat until very hot
Cook the chicken for 5-6 mins on each side, until cooked through and charred
Add the onion halfway through the cooking time and cook both sides
To serve, slice the chicken breasts and pile into the tortilla wraps, then top with the pineapple salsa, crème fraîche, and extra coriander