Hawaiian Pineapple Chicken Tacos

Sweet and spice Hawaiian chicken tacos. The perfect weeknight dinner idea, which does not require a lot to prepare.

Ingredients

Ingredients
Servings:
kg
Boneless Chicken Breast
ml
Pineapple Juice
ml
Soy Sauce
g
Honey
tbsp
Rice Vinegar
tbsp
Ketchup
Garlic Clove
finely chopped
tsp
Sambal Oelek
g
Pineapple
tbsp
Gochujang
g
Skyr Yoghurt
tbsp
Lime Juice
tsp
Lime Zest
g
Romain Lettuce
g
Cheddar Cheese
Jalapeño
tsp
Sesame Seeds
Handful Fresh Coriander
Mini Tortilla Wraps
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
  1. 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.
  2. 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.
  3. In the meantime, preheat the oven to 200 ºC using the grill function and prepare a baking sheet with parchment paper.
  4. Wash the jalapeño, cut in half lengthways, core and cut into fine strips. Wash the coriander, pat dry and chop finely.
  5. 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!
  6. Stir the caramelized meat back into the sauce.
  7. For the dipping sauce, combine the Gochujang sauce with the skyr yogurt and lime juice. Season with salt and pepper.
  8. To make the pineapple salsa, combine the remaining pineapple, jalapeño, lime juice, lime zest and salt. Season to taste.
  9. Heat the tortillas in the middle of the oven for 2-3 minutes and wash the lettuce, pat dry well and cut finely.
  10. Stuff the tortillas with chicken, lettuce, pineapple salsa and cheese. Sprinkle with sesame seeds.

Preparing In The Kitchen
  1. 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.
  2. 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.
  3. In the meantime, preheat the oven to 200 ºC using the grill function and prepare a baking sheet with parchment paper.
  4. Wash the jalapeño, cut in half lengthways, core and cut into fine strips. Wash the coriander, pat dry and chop finely.
  5. 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!
  6. Stir the caramelized meat back into the sauce.
  7. For the dipping sauce, combine the Gochujang sauce with the skyr yogurt and lime juice. Season with salt and pepper.
  8. To make the pineapple salsa, combine the remaining pineapple, jalapeño, lime juice, lime zest and salt. Season to taste.
  9. Heat the tortillas in the middle of the oven for 2-3 minutes and wash the lettuce, pat dry well and cut finely.
  10. Stuff the tortillas with chicken, lettuce, pineapple salsa and cheese. Sprinkle with sesame seeds.

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