Chicken Tacos With Pineapple Salsa

Pineapple Salsa

• 1 cup fresh pineapple (150 g), diced
• 1 cup diced tomato (220 g), core and pulp removed before dicing
• 1 cup orange bell pepper (100 g)
• ⅓ cup fresh cilantro (10 g), chopped
• ¼ cup red onion (35 g), chopped
• 1 jalapeño, optional, diced
• 3 tablespoons fresh lime juice
• ¼ teaspoon kosher salt, plus more to taste
• ¼ teaspoon freshly ground black pepper

Tacos

• ½ cup sour cream (120 g)
• 8 corn tortillas, warmed
• 2 cups shredded red cabbage (200 g)
• 1 packet Freshness Guaranteed Antibiotic Free Rotisserie Chicken
• 2 avocados, peeled, pitted, halved, and sliced into ¼-inch thick half-moons