For the pineapple salsa fresca, mix together ingredients in a bowl and set aside until needed.

For the chicken filling, cut chicken into bit-size piece.

Heat a drizzle of oil in a large saucepan over medium high heat. Once hot, add the chicken with a light seasoning of salt and pepper and fry for about 5 minutes. Tip: Avoid stirring too often to allow chicken to go golden.

Add the onion and cook for about 1 minute to soften.

Add the remaining ingredients with a light seasoning of salt and pepper, stir well, and cook until sauce thickens, about 5 minutes. Taste for seasoning and add more salt and pepper if needed.

To serve, warm tortillas by toasting in a dry pan or according to the pack’s instructions, then fill each with the saucy chicken filling, pineapple salsa fresca, a generous topping of grated Dubliner Mature White, and finally, a drizzling of hot sauce.