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

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

PICKLED ONIONS

• 2 cups sliced red onions
• 1/2 cup white wine vinegar
• 1/4 cup red wine
• 2 tablespoons sugar

1. Pineapple Salsa: Mix all ingredients together in a medium bowl. Let sit at room temperature for one hour to let the flavours develop.
2. Pickled Onions: Bring the vinegar, wine and sugar to a boil in a small saucepan. Add the sliced onions and cook for 30 seconds.
3. Let cool, place in a clean glass jar and store in the refrigerator up to one week.
4. Assemble tacos by layering chicken, salsa and onions on tortillas.