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Islands Yaki Soft Tacos


Islands Yaki Soft Tacos
Copycat Recipe
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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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