INGREDIENTS

24 each  6" Yellow Corn Tortillas (06942)  
11 fl. oz.  Pineapple Juice  
4 oz.  Vegetable Oil  
5 1/2 fl. oz.  Soy Sauce  
5 1/2 fl. oz.  Honey  
 Garlic Powder , to taste 
Black Pepper , as needed 
2 3/4 lbs.  Chicken Breast , boneless , skinless 
 Cabbage Slaw , see related recipe 
Pineapple Habanero Salsa , see related recipe 

DIRECTIONS

1.) In a bowl, combine pineapple juice, vegetable oil, soy sauce, honey, garlic powder, and black pepper. Mix well to combine. Place chicken in a re-sealable bag, or shallow pan, and pour marinade over. Allow to marinate for a minimum of 4 hours, or overnight.

2.) Pre-heat grill to medium heat.

3.) Remove chicken from marinade and grill until cooked through. Reserve warm.

4.) To serve: Pre-heat deep fryer to 350°F. Deep fry two tortillas in a taco mold until crisp. In each tortilla place 1.0 oz. cabbage slaw, 1.5 oz. warmed chicken, and 0.5 oz. pineapple habanero salsa. Serve.

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