Rotisserie Chicken Tacos

Homemade pineapple salsa gives a fresh kick of flavour to these chicken tacos by The Endless Meal. Fresh pineapple or canned will give this salsa a pop of sweetness. If you don’t have time, just purchase a pre-made salsa from your local grocery store, and make the tacos anyways. You’ll be chompin’ into crispy goodness in no time!

Serves: 4 | Serving Size: 3 tacos + 1/4 pineapple salsa

INDEGREDIENTS
For the pineapple salsa:
2 cups (300g) fresh pineapple, diced (or canned pineapple, drained and rinsed)
2 tablespoons red onion, finely minced
2 tablespoons chopped cilantro
1/2 medium lime, juiced
1/2 jalapeño or serrano pepper, finely minced
For the chicken tacos:
4 cups (600g) shredded rotisserie chicken
12 medium (about 6-inches in diameter) corn tortillas (certified gluten-free if necessary)
For the guacamole (optional)
2 large avocados
1/2 medium lime, juiced
1 garlic clove, finely minced
Sea salt, to taste

DIRECTIONS
1. Place the oven rack on the top shelf and preheat your oven to broil at 420°F (215°C). If you can’t control the temperature of your oven, move the rack down one notch.
2. Line a baking sheet with parchment paper. (Note: the parchment paper will prevent the chicken from sticking to the pan, but it will brown, and might smoke, under the broiler.)
3. Mix all the pineapple salsa ingredients together in a medium-sized bowl. If you’re making the guacamole, mix all the guacamole ingredients in a medium-sized bowl.
4. Broil shredded rotisserie chicken in your oven for 10 minutes, or until the chicken is crispy and brown in many spots, mixing halfway through. While the chicken is broiling, warm the tortillas on a frying pan.
5. Top each taco with rotisserie chicken and pineapple salsa. Add a dollop of guacamole if desired. Serve immediately.