CHIATE PINEAPPLE RECIPES

Steps:

• Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl. Add chicken strips and let marinate while preparing the remaining ingredients.
• Heat the remaining 1 tablespoon of olive oil in a wok. Add bell pepper and stir-fry for 3 minutes. Add scallions and cook for 2 more minutes. Remove chicken from marinade and add to the wok; discard marinade. Cook, stirring occasionally, until chicken is cooked through and no longer pink in the centre, 10 to 15 minutes.
• Combine pineapple juice and cornstarch in a bowl; mix together. Add pineapple chunks to the skillet and cook for 2 to 3 minutes. Pour in pineapple juice mixture and bring to a boil. Simmer until sauce has thickened, about 3 minutes.

Steps:

• Stir together ginger, garlic, chile powder, coriander, cumin, 2 Tbsp. lime juice, 1 Tbsp. oil, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to create a paste. Add salmon to bowl and toss until evenly coated. Let salmon sit at room temperature 15 minutes to marinate.
• Meanwhile, mix red onion, chiles, pineapple, ½ cup cilantro, and remaining 2 Tbsp. lime juice in a medium bowl to combine; season with salt. Set pineapple-chile salsa aside.
• Heat remaining 2 Tbsp. oil in a large nonstick skillet over medium-high. Add salmon and reduce heat to medium. Cook, undisturbed, until opaque all the way through and a browned crust forms underneath, about 5 minutes. Turn over and cook until second side is browned and flesh easily flakes with a fork, about 3 minutes. Transfer salmon to a plate and flake into large pieces with a fork; squeeze a couple of lime wedges over.
• Serve salmon with pineapple salsa, cilantro, tortillas, and more lime wedges to build tacos.