Cool Products





  • 6 whole smoked chicken legs – shredded and tossed with your favourite bbq sauce
  • 12 corn tortillas
Pineapple Salsa
  • 3 cups diced pineapple
  • 1 long red chili pepper, seeded and diced
  • Juice of one lime
  • 1 tablespoon honey
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons chopped fresh chives
Pickled Onions
  • 2 cups sliced red onions
  • 1/2 cup white wine vinegar
  • 1/4 cup red wine
  • 2 tablespoons sugar




  1. Pineapple Salsa: Mix all ingredients together in a medium bowl. Let sit at room temperature for one hour to let the flavours develop.
  2. Pickled Onions: Bring the vinegar, wine and sugar to a boil in a small saucepan. Add the sliced onions and cook for 30 seconds.
  3. Let cool, place in a clean glass jar and store in the refrigerator up to one week.
  4. Assemble tacos by layering chicken, salsa and onions on tortillas.

Serves 6

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