Apple Cider Vinegar Braised Chicken Tacos

In the deep non-stick pan, heat olive oil over medium heat. Arrange chicken cubes. Sear for about 05 minutes, then flip and cook another 05 minutes or until golden brown.

Transfer chicken cubes to a plate and set aside. In the same pan add olive oil, add onion, garlic and peppers and stir until softened, about 02 minutes. Add tomato paste, cinnamon, cumin and oregano and stir until coated.

Add BRAGG Organic Apple Cider Vinegar and stir, scraping any browned bits that stick to the bottom.

Return chicken cubes to the pan. Reduce heat to medium-low. Cover and simmer for 10 minutes, flipping once, until chicken is tender. Transfer chicken to a plate and let cool slightly.

Continue to cook remaining liquid over medium heat for about 10 minutes, or until thickened, add blanched, peeled, deseeded tomato cubes, pineapple cubes.

Add Dijon mustard. Season to taste with salt and pepper. Add the chicken cubes to the pan and stir until evenly coated and heated through.

For the serving: Divide chicken evenly among warm tortillas. Top with sliced avocado, sour cream and fresh cilantro as desired.