1/2 fresh pineapple, cut into chunks, with 1/4 cup reserved for garnish
1 chipotle pepper in adobo sauce
1 tablespoon lime juice
1 tablespoon white vinegar
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup beer
1/4 cup chopped red onion plus extra for garnish
4 cups cooked and shredded rotisserie chicken
8 (4-inch) soft corn tortillas
Goat cheese crumbles for garnish
Chopped fresh cilantro for garnish
Directions1.In a blender, combine pineapple, chipotle pepper, lime juice, vinegar, chili powder, cumin, salt, and pepper. Blend until mixture is smooth, then pour mixture into large skillet. Stir in beer and 1/4 cup onion.
2.Cook over medium heat 5 minutes or until hot. Stir in chicken and cook 6 to 8 minutes or until heated through. Evenly divide chicken mixture into tortillas and garnish with reserved pineapple, onion, goat cheese, and cilantro. Serve immediately.