This super secret recipes version of the teriyaki taco from Islands calls for pineapple chunks, that you cut into quarters. Pineapple Tidbits don't need to be quartered and would probably work better in this recipe..
Islands® Yaki Soft Tacos
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Teriyaki Sauce
1-3/4 Cups water
1 Tablespoon cornstarch
3/4 Cup light brown sugar
1/2 Cup soy sauce
1/2 Cup canned pineapple chunks (chunks sliced into quarters)
1/4 Cup juice from can of pineapple chunks
1/2 Teaspoon garlic powder
1/4 Teaspoon onion powder
2 Teaspoons minced fresh ginger
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Tacos
12 chicken tenderloins
12 -7 inch flour tortillas
2 Cups shredded monterey jack cheese
4 Cups iceberg lettuce, chopped very thin or shredded
1-1/2 Cups canned pineapple chunks, (chunks sliced intoquarters)
1-1/2 Cups diced tomatoes (about 2 medium tomatoes)
1/2 Cup chopped green onion (green part only)
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Teriyaki Sauce:
Mix cornstarch into the water in saucepan. Add remaining ingredients, bring mixture to a boil. Reduce heat and simmer for 7 to 10 minutes or until sauce thickens. Cool before you use it for marinating.
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Set aside 1 cup of cooled sauce. Pour remaining sauce over chicken tenders in a bowl. Cover chicken and marinate for at least 6 hours. Marinate over night if possible.
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Chicken:
Preheat a large skillet over medium heat. Lightly cover bottom of skillet with vegetable oil. Remove the chicken from the marinade (disgarding the marinade) and sauté chicken in the pan for 8 to 10 or until chicken is cooked through and browned on both sides. Slice each chicken filet into 3 or 4 pieces and spoon all the chicken into a medium bowl.
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Heat reserved 1 cup of teriyaki sauce in the microwave for 30 to 60 seconds or until hot. Pour the sauce over the sliced chicken in the bowl.
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Tacos:
Preheat a clean skillet over medium heat. Place a tortilla into the skillet for a minute, then turn over and add 2 to 3 tablespoons of shredded cheese across the center of the tortilla. Let the tortilla sit in the pan for about a minute or until the cheese starts melting. Remove the tortilla and immediately spoon the equivalent of one chicken tender into the tortilla . Spoon about 1 1/2 tablespoons of leftover teriyaki sauce from the cooked chicken bowl over the chicken in each taco.
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Arrange 1/3 cup shredded lettuce over the chicken in each taco. Follow with 1 to 2 tablespoons of pineapple chunks, 1 to 2 tablespoons diced tomato, and a sprinkle of chopped green onion.
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Per Serving (excluding unknown items): 1106 Calories; 33g Fat (26.5% calories from fat); 35g Protein; 168g Carbohydrate; 8g Dietary Fiber; 50mg Cholesterol; 3413mg Sodium. Exchanges: 8 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1 Fruit; 5 1/2 Fat; 1 1/2 Other Carbohydrates.
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