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Easy Chicken Tacos

January calls for fresh, healthy and zingy recipes to reinvigorate and refresh after the festive season. This flavour-packed taco dish ticks all the boxes. A combination of chicken, mint, avocado and pineapple make this a winning choice for the whole family.

Makes 8

10 Honeywell’s boneless chicken thighs with lemon and chilli glaze or red chilli glaze for a spicier kick
8 taco shells
1 avocado
Half a pineapple sliced into rings
1 red chilli (remove seeds if you don’t like it too hot)
A few sprigs of fresh mint (reserving some for the yoghurt drizzle)
Half a red onion
Half a lime
Salt and black pepper to season
200ml plain yoghurt


  1. Preheat oven to 180°C. Add the chicken thighs to an ovenproof dish and bake for 40 minutes.
  2. Meanwhile prep your salsa. Preheat grill. Lay pineapple slices on the grill tray and pop under the grill and keep turning until they have started to char on both sides.
  3. Remove pineapple, leave to cool slightly and then dice into small bite-sized chunks.
  4. Dice the avocado into similar-sized pieces as the pineapple.
  5. Finely chop the chilli, onion and mint and add to a bowl.
  6. Add the pineapple and avocado chunks, squeeze over the lime juice, season to taste and gently mix together.
  7. Remove the chicken from the oven and allow to cool slightly before using two forks to pull the meat apart until it’s shredded. Make sure to mix a little of the excess glaze in too.
  8. Add the rest of the chopped mint to the yoghurt and season lightly.
  9. Now it’s time for assembly – let everyone tuck in to build their own tasty taco!

Recipe courtesy of Honeywell’s