Boneless Chicken Breast	kg
Pineapple Juice	ml
Soy Sauce	ml
Honey	g
Rice Vinegar	tbsp
Ketchup	tbsp
Garlic Clove
Sambal Oelek	tsp
Pineapple	g
Gochujang	tbsp
Skyr Yoghurt	g
Lime Juice	tbsp
Lime Zest	tsp
Romain Lettuce	g
Cheddar Cheese	g
Jalapeño
Sesame Seeds	tsp
Handful Fresh Coriander
Mini Tortilla Wraps
Salt & Pepper to taste

1. If necessary, rinse the chicken breast fillets with cold water and pat dry. Peel garlic and chop finely. Also peel the pineapple, remove the stalk and cut into small cubes.
2. In a large Dutch oven pot over medium heat, combine the chicken breasts, pineapple juice, soy sauce, rice vinegar, honey, ketchup, garlic, ginger, sambal oelek and 200g of the pineapple chunks. Cover and simmer the chicken for 90-100 minutes. If the sauce gets too thick, add water to thin the sauce out.
3. In the meantime, preheat the oven to 200 ºC using the grill function and prepare a baking sheet with parchment paper.
4. Wash the jalapeño, cut in half lengthways, core and cut into fine strips. Wash the coriander, pat dry and chop finely.
5. Remove the chicken from the sauce to the prepared baking sheet. Lightly shred the chicken by using two forks, then transfer to the broiler. Broil for 1-2 minutes, until the chicken caramelizes. Watch closely!
6. Stir the caramelized meat back into the sauce.
7. For the dipping sauce, combine the Gochujang sauce with the skyr yogurt and lime juice. Season with salt and pepper.
8. To make the pineapple salsa, combine the remaining pineapple, jalapeño, lime juice, lime zest and salt. Season to taste.
9. Heat the tortillas in the middle of the oven for 2-3 minutes and wash the lettuce, pat dry well and cut finely.
10. Stuff the tortillas with chicken, lettuce, pineapple salsa and cheese. Sprinkle with sesame seeds.

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