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Prep Time: 480 Minutes Cook Time: 30 Minutes |
Ready In: 510 Minutes Servings: 6 |
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What can I say-different and tasty! Ingredients:
4 boneless skinless chicken breasts |
6 slices pineapple, fresh (1/2 inch slices) |
6 cups baby mesclun |
8 large flour tortillas |
1/2 cup tamari |
1/2 cup unsweetened pineapple juice |
1 tablespoon sesame oil |
1/2 cup packed brown sugar |
1 tablespoon red pepper flakes |
2 teaspoons grated gingerroot |
1 teaspoon minced garlic |
1 tablespoon wasabi paste |
1/4 cup honey |
1/2 cup mayonnaise |
3 tablespoons sour cream |
4 tablespoons unsweetened pineapple juice |
1 teaspoon minced fresh cilantro |
salt and pepper |
Directions:
1. In-between wax paper lightly pound chicken until uniform in thickness.
2. In a small saucepan mix together the tamari, unsweetened pineapple juice, sesame oil, brown sugar, red pepper flakes, grated ginger and garlic.
3. Bring to a quick boil, reduce heat and simmer for 3 to 5 minutes, or until sugar dissolves.
4. Remove from heat and let cool.
5. Place chicken in a freezer bag and add marinade.
6. Marinate at least 8 hours.
7. Prep Grill.
8. While grill is heating up whisk together in a medium bowl the wasabi paste, honey, mayo, sour cream, pineapple juice, cilantro, salt and pepper.
9. Grill the chicken and pineapple slices until done, about 30 minutes.
10. Quickly heat the flour tortillas on the grill.
11. To assemble:.
12. Slice chicken and pineapple.
13. Place a small bed of greens on each tortilla, followed by the chicken and pineapple. Drizzle the wasabi cream evenly over each and chow down!
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