Chipotle Chicken Tostadas with Pineapple Salsa

Add Chipotle Peppers in Adobo Sauce (2/3 cup) , Red Onion (1/4) , Garlic (3 cloves) , 3 Tbsp of Lime Juice (2) , Brown Sugar (1 Tbsp) , Ground Black Pepper (1/2 tsp) , Salt (1/2 tsp) , and Ground Cumin (1/2 tsp) into the food processor, and blend until it reaches a paste-like consistency.

Place the Boneless, Skinless Chicken Breasts (1 lb) and marinade into an air-tight bag, and press around the chicken to fully coat it with the marinade. Seal and keep in the fridge for at least 15 minutes.

Add the Pineapples (2 cups) , Red Onion (1/4) , Fresh Cilantro Leaves (1 Tbsp) , Tajin (1/2 tsp) , Extra-Virgin Olive Oil (1 tsp) , and 1 Tbsp of Lime Juice (1) in a mixing bowl. Mix until well combined, cover with plastic wrap and refrigerate.

Add ¼-inch of Cooking Oil (4 Tbsp) to the skillet and heat up over medium heat. Once the oil is hot, fry the Yellow Corn Tortillas (6) until lightly browned on both sides, for about 30 seconds to one minute a side. Place the tortillas on a paper towel-lined tray to drain the excess oil.

Preheat a separate skillet over high heat. Remove the chicken from the bag. Once the skillet is hot, add the Cooking Oil (2 Tbsp) . Place the chicken and cook for 2-3 minutes on each side. Remove the chicken from the skillet.

To assemble, spread a layer of Avocados (2) over the tortillas, followed by some chicken and pineapple salsa. Top with some Cherry Tomatoes (4 Tbsp) , Jalapeño Peppers (2 Tbsp) , Cotija Cheese (4 Tbsp) , and Fresh Cilantro (1 stalk) . Serve with Lime Wedges (1) .