CHICKEN TACOS WITH ROASTED PINEAPPLE SALSA AND AVOCADO CREMA

Chicken Tacos with Roasted Pineapple Salsa and Avocado Crema image

Provided by Wolf Gourmet

Yield 12 servings

Number Of Ingredients 14

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1 small pineapple, peeled, cut into four pieces lengthwise and cored
Olive oil
1 English cucumber, diced small
1/2 medium red onion, diced small
2 jalapeños, minced
3-4 limes
Salt and pepper
2 large avocados, pitted and peeled
1 cup sour cream
2 pounds boneless, skinless chicken breasts
Warm corn tortillas, for serving
Cilantro leaves, for serving
Wolf Gourmet Countertop Oven with Convection
Wolf Gourmet High-Performance Blender

Steps:

Heat Wolf Gourmet Countertop Oven to Convection/Roast 450°F. Line the Wolf Gourmet baking pan with parchment paper. Coat pineapple in olive oil and arrange on baking sheet. Roast until tender and juices begin to release, 15-20 minutes. Let cool.
Using a Wolf Gourmet High-Performance Blender, combine avocado, sour cream, and freshly grated lime zest and juice from one lime. Purée to a smooth crema.
Heat a large skillet over medium-high. Season chicken with salt and pepper. Add 2 tablespoons vegetable oil to the pan and carefully swirl to coat. Arrange chicken in a single layer in the pan and cook, flipping once, until cooked through, 10-12 minutes. Transfer to a cutting board and let sit five minutes before slicing.
Chop roasted pineapple into small pieces. In a medium bowl, combine pineapple, cucumber, onion, and jalapeño. Season to taste with lime juice and salt. Serve with chicken tacos and avocado crema.