Sweet and spice Hawaiian chicken tacos. The perfect weeknight dinner idea, which does not require a lot to prepare.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
If necessary, rinse the chicken breast fillets with cold water and pat dry. Peel garlic and chop finely. Also peel the pineapple, remove the stalk and cut into small cubes.
In a large Dutch oven pot over medium heat, combine the chicken breasts, pineapple juice, soy sauce, rice vinegar, honey, ketchup, garlic, ginger, sambal oelek and 200g of the pineapple chunks. Cover and simmer the chicken for 90-100 minutes. If the sauce gets too thick, add water to thin the sauce out.
In the meantime, preheat the oven to 200 ºC using the grill function and prepare a baking sheet with parchment paper.
Wash the jalapeño, cut in half lengthways, core and cut into fine strips. Wash the coriander, pat dry and chop finely.
Remove the chicken from the sauce to the prepared baking sheet. Lightly shred the chicken by using two forks, then transfer to the broiler. Broil for 1-2 minutes, until the chicken caramelizes. Watch closely!
Stir the caramelized meat back into the sauce.
For the dipping sauce, combine the Gochujang sauce with the skyr yogurt and lime juice. Season with salt and pepper.
To make the pineapple salsa, combine the remaining pineapple, jalapeño, lime juice, lime zest and salt. Season to taste.
Heat the tortillas in the middle of the oven for 2-3 minutes and wash the lettuce, pat dry well and cut finely.
Stuff the tortillas with chicken, lettuce, pineapple salsa and cheese. Sprinkle with sesame seeds.
Preparing In The Kitchen
If necessary, rinse the chicken breast fillets with cold water and pat dry. Peel garlic and chop finely. Also peel the pineapple, remove the stalk and cut into small cubes.
In a large Dutch oven pot over medium heat, combine the chicken breasts, pineapple juice, soy sauce, rice vinegar, honey, ketchup, garlic, ginger, sambal oelek and 200g of the pineapple chunks. Cover and simmer the chicken for 90-100 minutes. If the sauce gets too thick, add water to thin the sauce out.
In the meantime, preheat the oven to 200 ºC using the grill function and prepare a baking sheet with parchment paper.
Wash the jalapeño, cut in half lengthways, core and cut into fine strips. Wash the coriander, pat dry and chop finely.
Remove the chicken from the sauce to the prepared baking sheet. Lightly shred the chicken by using two forks, then transfer to the broiler. Broil for 1-2 minutes, until the chicken caramelizes. Watch closely!
Stir the caramelized meat back into the sauce.
For the dipping sauce, combine the Gochujang sauce with the skyr yogurt and lime juice. Season with salt and pepper.
To make the pineapple salsa, combine the remaining pineapple, jalapeño, lime juice, lime zest and salt. Season to taste.
Heat the tortillas in the middle of the oven for 2-3 minutes and wash the lettuce, pat dry well and cut finely.
Stuff the tortillas with chicken, lettuce, pineapple salsa and cheese. Sprinkle with sesame seeds.
