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
- To Taste garlic powder
- As Needed black pepper
- 2 3/4 Lbs. Chicken Breast, boneless , skinless
- Cabbage Slaw (for Chicken Teriyaki Crispy Tacos), see related recipe
- Pineapple Habanero Salsa, see related recipe
Directions
- 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.
- Pre-heat grill to medium heat.
- Remove chicken from marinade and grill until cooked through. Reserve warm.
- 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.
Ingredients- 3 Tbsp. Ginger, fresh minced
- 1 tsp. Ground Cayenne Pepper
- 2 Tbsp. Agave Nectar
- 1 cup Orange Juice
- 3 cup Purple Cabbage, shredded
- 3 cup Green Cabbage, shredded
- 1/4 cup Lime Juice, fresh
- 1/2 cup Mandarin Oranges, canned drained
Directions
- In a small mixing bowl, combine ginger, cayenne pepper, agave and orange juice. Whisk well to combine.
- In a large mixing bowl, combine cabbages, lime juice and mandarins. Pour ginger-cayenne dressing over and fold together. Mix well to combine. Reserve chilled.
Ingredients- 12 Oz. Pineapple, diced
- 2 Oz. Red Onion, diced
- 1/4 Oz. Habaneros, minced
- 1/2 Fl. Oz. Lime Juice, fresh
Directions
- In a bowl, combine all ingredients, toss gently to mix. Reserve refrigerated. Drain excess juice before service.
