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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Flour tortillas stuffed with marinated chicken,teriyaki sauce,jack cheese,pineapple,lettuce, tomatoes & scallions. Ingredients:
1 3/4 cups water |
1 tablespoon cornstarch |
3/4 cup brown sugar |
1/2 cup soy sauce |
1/2 cup pineapple tidbits |
1/4 cup pineapple juice, from pineapple tidbits |
1/2 teaspoon garlic powder |
1/4 teaspoon onion powder |
2 teaspoons minced fresh ginger (or dry) |
12 chicken tenderloins |
12 (7 inch) flour tortillas |
2 cups shredded monterey jack cheese |
4 cups shredded lettuce |
1 1/2 cups pineapple tidbits |
2 medium tomatoes, chopped |
1/2 cup chopped green onion (green part only) |
Directions:
1. Make the teriyaki sauce by whisking cornstarch with water in a medium bowl. Add remaining sauce ingredients and bring mixture to a boil. Reduce heat and simmer for 7 to 10 minutes. Let cool before you use it for marinating .
2. Set aside 1 cup of the sauce. Use remaining sauce and pour over the chicken tenderloins in a medium bowl. Cover and let marinate 6 hours.
3. Preheat a large skillet over medium low heat. lightly oil skillet and saute chicken in a pan for 8-10 minutes or till cooks through and browned. slice each chicken into 3 or 4 pieces and put in a medium bowl.Microwave the reserved cup of teriyaki sauce for 30-60 seconds and pour sauce over sliced chicken in the bowl.
4. Preheat another skillet over medium heat. Toss a tortilla into the pan for a minute, then flip over and add 2 to 3 tablespoons of shredded cheese across the center. Let tortilla sit in pan until cheese starts melting. Remove tortilla and spoon equivalent of 1 chicken tenderloin into the tortilla. Spoon about 1 teaspoon of teriyaki sauce ( from reserved sauce poured over chicken) over the chicken in each taco.
5. Arrange the rest of the taco with shredded lettuce, 1 or 2 tablespoons of pineapple and tomato, and a few green onion pieces. Repeat the process for the remaining tacos.
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