Teriyaki chicken tacos with charred pineapple salsa

To a pot with 1 cup of simmering water, add the soy sauce, brown sugar, hot honey and garlic and ginger pastes; mix and simmer.

Mix the cornstarch with the water until smooth, add the slurry to the simmering sauce to thicken it; thin with a little more water if too thick. Take off the heat and let cool.

Cut the crown off the pineapple and cut two slices, leaving the rind on the rest so it keeps.

Drizzle the slices with oil and lay them face down in the hot pan; leave them to char for a few minutes, crosshatch them, then oil and flip.

Dice the red onion; cut the sides off the tomato, discarding the wet inside, and chop; add cilantro.

Cut chicken thighs into thin strips, trimming large pieces of fat. Mix with some of the cooled teriyaki sauce and refrigerate one hour to overnight.

Cut the rind and hard core off the grilled pineapple, chop, cool about a minute and add to the salsa with a shot of olive oil, a pinch of salt and pepper and a squeeze of lime. Mix.

Cook the chicken in a hot oiled pan, about a minute; when about 75% cooked, add a little more sauce to glaze.

Build on a tortilla: sour cream, charred pineapple salsa, teriyaki chicken, green onion, laid so every component shows.