I did a variation of my favourite lettuce tacos with chipotle chicken, and knocked up a delicious spicy grilled pineapple salsa to go with them. So easy, so delicious and really quite a lot healthier than tacos with a tortilla. Also way more crunchy.
Grilling pineapple changes it flavour, and the caramelisation of the sugars takes the acidic edge off. I find it mellows it out. I like a bit of chilli in my salsa, so despite the chicken having chipotle, I wanted more. As with all things heat related, just moderate it according to your preference or leave it out entirely.
This is a wonderful sharing meal. Put all the elements on a table and let people scoop the chicken and salsa onto their own lettuce leaves. I like to use gem lettuce, they make the perfect boat shape to fill and don’t tear too easily. Use baby gems if you want to serve these as a starter or a tapas.
To get the recipe to make the chicken and chipotle part, click here.
This salsa can be made in advance or the day before.
I look forward to connecting with you again in the future.
Visit my Drizzle and Dip Facebook page to get updates of all my posts.