Smoked Chicken Tacos with Pickled Onions and Pineapple Salsa
6 whole smoked chicken legs – shredded and tossed with your favourite bbq sauce
12 corn tortillas
For the Pineapple Salsa
3 cups diced pineapple
1 long red chili pepper, seeded and diced
Juice of one lime
1 tablespoon honey
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh chives
For the Pickled Onions
2 cups sliced red onions
1/2 cup white wine vinegar
1/4 cup red wine
2 tablespoons sugar
Pineapple Salsa: Mix all ingredients together in a medium bowl. Let sit at room temperature for one hour to let the flavours develop.
Pickled Onions: Bring the vinegar, wine and sugar to a boil in a small saucepan. Add the sliced onions and cook for 30 seconds.
Let cool, place in a clean glass jar and store in the refrigerator up to one week.
Assemble tacos by layering chicken, salsa and onions on tortillas.