Cube chicken breasts and thighs. Add 2.5-3 tsp salt, 4 tsp garlic powder, 4 tsp smoked paprika, 2.5 tsp cumin, 4 tsp onion powder, 140g chipotle paste, juice of 1.5 limes, and 40g olive oil. Mix well and marinate.
Blend yogurt, light mayo, 80g chipotle paste, 150g pineapple, 0.5 tsp salt, 1 tsp garlic powder, 1 tsp smoked paprika, juice of 0.5 lime, and evaporated milk until smooth. Bottle and refrigerate.
Combine red onion, bell peppers, 300g pineapple, coriander/cilantro, honey, and juice of 1 lime. Mix well, refrigerate.
Spread chicken evenly on a large lined sheet pan (don’t overcrowd). Bake at 200C / 400F for 20 mins, then grill/broil for 5 mins until golden and crispy.
Serve in toasted low carb wraps with pineapple salsa and creamy chipotle sauce.
Cook it hands-free.
Open this recipe in Mise for full-screen steps, a photo for each one, and built-in timers — no scrubbing through the video.
Open in Mise →