• 1 tablespoon olive oil
• 1 bell pepper, seeds and stem removed
• 3/4 red onion, sliced (keep the rest for the salsa)
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cayenne pepper
• 2 cloves of garlic, minced
• 16 ounces can of chopped tomatoes
• 2 teaspoons granulated sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon apple cider vinegar or lime juice
• 2 skinless, boneless chicken breasts
• Sour cream, to serve
• Tortillas, to serve

• 1 cup fresh pineapple cubes
• 8 or 9 cherry tomatoes, chopped
• 1/4 cup chopped cilantro
• 1/4 red onion
• 2 teaspoons lime juice or apple cider vinegar
• 1/2 teaspoon sriracha or other hot sauce
• 1/4 teaspoon sea salt

Instruction:

1. For the tacos: In a large pot, heat the olive oil over a medium flame.
2. Cut the bell pepper into roughly 1/2-inch squares and add to the pot along with the onion.
3. Add in the cumin, cinnamon and cayenne. Stir together until coated then cook, stirring until the onions are translucent and soft.
4. Mix in the garlic then cook for a further minute. Pour in the tomatoes and add the granulated sugar, Worcestershire sauce and vinegar. Stir together well, scraping the bottom of the pot to make sure nothing has stuck and bring to the boil.
5. Cut the chicken breasts in half then add into the pot. Submerge them in the sauce and leave to simmer on a medium-low heat, stirring occasionally, for 30 minutes.
6. Remove the chicken breasts from the sauce to a cutting board, leave the sauce on the stove to stay hot. Using two forks (one to hold the meat still, the other to pull) shred the chicken. Stir the shredded chicken back in and take off the heat.
7. To make the salsa: Chop the pineapple into small dice. Place into a small bowl with the tomato, cilantro, red onion, lime juice, sriracha and salt. Stir together then chill until needed.
8. Warm the tortillas over the low flame of the hob then serve with the pineapple salsa, shredded chicken and sour cream.