Cube chicken breasts and thighs. Add seasonings, chipotle paste, lime juice and olive oil. Mix well and marinate.
Blend yogurt, light mayo, chipotle paste, pineapple, seasonings, lime juice, evaporated milk until smooth. Bottle and refrigerate.
Combine red onion, bell peppers, pineapple, coriander/cilantro, honey, lime juice. Mix well, refrigerate.
Spread chicken evenly on 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. ENJOY!
