Preparation:

1)Cut each chicken breast into 8 even size strips, whisk together the olive oil, reserved pineapple juice, paprika, garlic and season with salt and pepper, then stir in the chicken pieces and leave in the fridge for 30 minutes to marinade. 2)Dice the Del Monte® Pineapple Slices, place in a bowl, add the red pepper, onion and coriander and stir to combine. In a separate bowl stir the pineapple juice into the yoghurt and season to taste with salt and pepper. Set both aside. 3)Spread the breadcrumbs onto a large plate and season with salt and pepper. Toss each chicken strip in the breadcrumbs, ensuring all sides are evenly coated. 4)Brush the base of the air fryer crisp basket with a little oil, then add the chicken strips in a single layer and cook at 200°C for 10 minutes, turning over after 5 minutes. You may need to do this in batches, depending on the size of your air fryer. 5)Warm the tortillas according to packet instructions then serve alongside the goujons, salsa, yogurt and lettuce.