One of our favorite summer meals right now are these Hawaian Chicken tacos.
Ingredients for Marinade, Chicken and Tortillas (serves 6)
1/3 cup pineapple juice
1/3 cup brown sugar
1/4 cup ketchup
1/4 cup soy sauce
1 tsp better than bouillon (chicken)
2 tsp freshly grated ginger
1 crushed garlic clove
6 skinless, boneless chicken breasts
18 mini flour tortillas
Ingredients for Pineapple Mango Salsa:
1 cup pineapple, tidbits
2 ataulfo mangoes, peeled and diced
1/4 English cucumber, diced fine
2 Tbsp fresh mint, chopped
2 Tbsp fresh cilantro, chopped
2 Tbsp frozen orange juice concentrate
2 Tbsp lime juice
1/8 tsp sugar
1/8 tsp salt
1/8 tsp chili
1/8 tsp cumin
Optional Spicy Sauce to spread on tacos:
4 Tbsp mayonnaise
1 ripe avocado, mashed
1 Tbsp hot sauce (Sambal Olek)
1. Mix marinade ingredients. Reserve about 1/3 cup for basting. Pour the rest over chicken breasts in a large bowl to coat. Cover and refrigerate for one hour.
2. In a medium sized bowl, mix mango salsa in order given. Set aside.
3. Heat the grill to medium and spray with cooking spray. Drain the chicken (discard marinade) and place on grill. Cook with lid down for about 8 minutes per side, or until no longer pink. Baste occasionally with reserved marinade. Meat thermometer should show 165 degrees inserted in thickest part when done.
4. Serve chicken sliced into thin slices with mango salsa and warm tortillas. You can add spicy mayo sauce and/or sliced red cabbage.
