Prep Time

　　10 minutes

　　Total Time

　　25 minutes

　　These tacos are great any night of the week, not just Tuesday.

　　

Ingredients

12 servings

　　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

　　

Step 1

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 arrangeon baking sheet. Roast until tender and juices begin to release, 15-20 minutes. Let cool.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.