Kitchen Improv

Hawaiian Tacos

Someone I knew once made me tacos with teriyaki-marinated chicken. Other than the teriyaki flavor, these were pretty standard tacos, but I remember the uniqueness of the Asian-style chicken in the Mexican dish and like it quite well. Maybe that’s what people mean by “Asian Fusion?”

I’ve taken the idea of teriyaki-marinated chicken and blended it with pineapple, salsa, and cilantro. Yes, it sounds odd, but I’ve never met anyone who tried it and didn’t like it.

Ingredients
6-8 eight-inch flour tortillas
2 boneless, skinless half-chicken breasts, cut into 1/2-inch pieces
1/2 cup pineapple juice
1/4 cup teriyaki sauce (or use the soy-free variety here)
3/4 cup fresh (or canned) pineapple, cut into 1/2-inch pieces
1/2 cup shredded cheddar cheese
1/4 cup roasted, diced green Chile peppers
1/2 cup fresh cilantro, finely chopped
Sour Cream
Fresh Salsa

Method
Marinate the chicken in teriyaki and pineapple juice for 2-6 hours. Sautee in a skillet over medium heat until chicken is cooked, liquid is evaporated, and sauce is thick and slightly sticky.

Heat tortillas in an empty skillet over low heat with cheese. Remove once cheese is melted

Assemble tacos with about 2 tbsp chicken, pineapple chunks, fresh cilantro, green Chiles, salsa, and sour cream.

Makes 6-8 tacos.