Smoked Chicken Tacos With Pickled Onions And Pineapple Salsa

Pineapple Salsa: Mix all ingredients together in a medium bowl. Let sit at room temperature for one hour to let the flavours develop.

Pickled Onions: Bring the vinegar, wine and sugar to a boil in a small saucepan. Add the sliced onions and cook for 30 seconds.

Let cool, place in a clean glass jar and store in the refrigerator up to one week.

Assemble tacos by layering chicken, salsa and onions on tortillas.