• To a blender or food process add pineapple cubes, chipotle pepper, honey, coconut aminos, rice wine vinegar, avocado oil, ginger, and salt. Blend until smooth.
  ½ cup pineapple cubes, 1 large chipotle in adobo, 1.5 tablespoons honey, 2 tablespoons coconut aminos, 1 tablespoon rice wine vinegar, 1 tablespoon avocado oil, ½ teaspoon ginger, ¼ teaspoon sea salt
• Optional: Take a minute to remove the chicken tendon from the tender. Add the chicken to a bowl.

  Pour half of the sauce over the chicken. Add a pinch of salt as well. Stir well to coat the chicken well.
  1 pound chicken tenders
• Cook 400F for 10 minutes air fryer.

For the slaw

• Combine the rice wine vinegar, avocado oil, salt, garlic powder, ginger and chopped cilantro in the bottom of a large bowl. Stir well to combine.
  2 tablespoons rice wine vinegar, 1.5 tablespoons avocado oil, ¾ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon ginger, 1 cup pineapple chunks, 3 tablespoons cilantro, 9 ounce bagged coleslaw mix
• Add pineapple and slaw and toss with tongs until well combined.

To assemble the tacos

• Serve tacos by adding some pineapple slaw, chicken, pineapple chipotle sauce and additional chopped cilantro (optional).
  8 tortillas