Chicken Tacos With Roasted Pineapple Salsa And Avocado Crema

• 1 small pineapple, peeled, cut into four pieces lengthwise and cored
• Olive oil
• 1 English cucumber, diced small
• 1/2 medium red onion, diced small
• 2 jalapenos, minced
• 3-4 limes
• Salt and pepper
• 2 large avocados, pitted and peeled
• 1 cup sour cream
• 2 pounds boneless, skinless chicken breasts
• Warm corn tortillas, for serving
• Cilantro leaves, for serving
• Wolf Gourmet Countertop Oven with Convection
• Wolf Gourmet High-Performance Blender

1. Heat Wolf Gourmet Countertop Oven to Convection/Roast 450u0b0F. Line the Wolf Gourmet baking pan with parchment paper. Coat pineapple in olive oil and arrangenn baking sheet. Roast until tender and juices begin to release, 15-20 minutes. Let cool.
2. Using a Wolf Gourmet High-Performance Blender, combine avocado, sour cream, and freshly grated lime zest and juice from one lime. Puree to a smooth crema.
3. Heat a large skillet over medium-high. Season chicken with salt and pepper. Add 2 tablespoons vegetable oil to the pan and carefully swirl to coat. Arrange chicken in a single layer in the pan and cook, flipping once, until cooked through, 10-12 minutes. Transfer to a cutting board and let sit five minutes before slicing.
4. Chop roasted pineapple into small pieces. In a medium bowl, combine pineapple, cucumber, onion, and jalapeno. Season to taste with lime juice and salt. Serve with chicken tacos and avocado crema.

pineapple, olive oil, cucumber, red onion, jalapeufos, limes, salt, avocados, sour cream, chicken breasts, corn tortillas, cilantro, convection, blender

Taken from www.epicurious.com/recipes/food/views/grilled-chicken-tacos-with-roasted-pineapple-salsa-and-avocado-crema (may not work)