Olive Oil	tbsp
Salsiccia	g
Garlic Clove
Chili Powder	tsp
Sweet Smoked Paprika Powder	tsp
Apple Cider Vinegar	ml
Pineapple	g
Red Onion
Sugar	tbsp
Kosher Salt	tsp
Rice Vinegar	tbsp
Sesame Oil	tsp
Corn Tortillas
Lime
Coriander, Lime & Jalapeño Salsa
Garlic Clove
Jalapeño
Lime Juice	tbsp
Rice Vinegar	tbsp
Sugar	tsp
Fresh Coriander	g
Salt & Pepper to taste

1. First prepare the pickled onions. Peel and slice them up to your preference and place it in a bowl, add sugar, salt, vinegar and sesame oil. Mix everything until evenly coated. Set aside and let it rest while preparing everything else. Stir occasionally.
2. For the pineapple sauce, peel the garlic cloves and cut the pineapple into small cubes. Combine the garlic, chili powder, paprika, apple cider vinegar, half of the pineapple chucks and 100 ml of water in a food processor. Blend until completely smooth and season with salt and pepper.
3. Slice the salsiccia along the length and remove the casing. Heat a large skillet over medium-high heat and add the olive oil. When the oil shimmers, crumble the salsiccia into the pan and sauté, stirring occasionally, for 5 minutes, until the pieces begin crisping on the edges.
4. Reduce the heat to low, stir in about ½ of the pineapple sauce and the remaining pineapple chunks. Simmer for 5-8 minutes or until the sauce has reduced and coats the salsiccia, there will still be sauce left in the pan.
5. For the salsa, wash the coriander and jalapeños and pat dry. Peel and press the garlic. Core and finely chop the jalapeños.
6. Finely chop the coriander leaves and mix all ingredients together in a small bowl. Season with salt and pepper
7. Stuff the salsiccia and pineapple into the warmed tortillas and top with additional pineapple sauce and the fruity spicy salsa. Serve with lime wedges.

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