Heat the oil in a pan. Add the garlic and all the other ingredients up to and including the harissa, sauté briefly. Remove the pan from the heat, add the pineapple juice and vinegar, puree. Brush the planted chicken with the marinade, cover and leave to marinate in the fridge for at least 3 hrs. (ideally overnight).
Corn and cucumber salsa
Mix the corn with the cucumber, turmeric, lime juice and salt, cover and set aside.
Heat the oil in a non-stick frying pan, fry the planted chicken for approx. 1 min. while stirring, remove from the pan. Heat the tortillas according to the package instructions, fill with creme fraîche, planted chicken, salsa, pimientos, onion and coriander. Serve with the lime.