Ingredients
- 72 each 6" Red Corn Tortilla (10611)
- 48 oz. Caribbean Jerk Chicken
- 12 oz. Pineapple, julienned
- 12 oz. Bell Pepper, multicolored, julienned
- 48 each Wooden Pics
- 6 cup Caramelized Pineapple Habanero Salsa
Directions
- To make Caribbean Jerk Grilled Chicken, in a blender, combine all ingredients except chicken thighs, and blend until smooth. Place chicken in a shallow dish and pour blended mixture over top; toss to coat. Let marinate in fridge, turning once or twice, for at least 2 hours or up to overnight. When ready to grill, heat grill to medium-high and oil the grates. Grill chicken, about 5 minutes per side, until chicken reaches internal temperature of 165°F. Shred chicken and reserve refrigerated.
- To make Caramelized Pineapple Habanero Salsa, toss pineapple spears with ¼ cup sugar and transfer to a parchment-lined sheet pan coated with nonstick spray and spread out into even layer. Roast in a preheat convection oven at 350°F for 15 minutes. Remove from oven and turn over spears to roast for an additional 15 minutes, or until caramelized. Remove from oven and cool.
- Dice roasted pineapple spears and combine with red bell pepper, onion, lime juice, and habaneros in large pot. Bring to a boil over medium heat and cook for 5 minutes. Stir in cilantro, salt, and remaining 2 tbsp of sugar. Place half of the pineapple mixture into a food processor to chop. Return chopped mixture to pot to cook for an additional 5 minutes stirring occasionally.
- To assemble taquitos, arrange Red Corn Tortillas on work surface. Top each with 1 ¼ oz. Caribbean Jerk Grilled Chicken, 2 julienned pineapple and 2 julienned pepper, and secure closed with wooden pic
- To prepare single serving, deep fry 3 taquitos for 2 - 2 ½ minutes or until crispy. Serve immediately with ½ cup Caramelized Pineapple Habanero Salsa for dipping. Garnish with lime wedges.