Hawaiian Chicken Tacos Teriyaki (Printable Version)
# What You’ll Need:
→ Tacos
01 -
12 corn tortillas
02 -
Cilantro for garnish
→ Chicken
03 -
2 lbs chicken breast
04 -
1 cup Kikkoman® Teriyaki Marinade & Sauce
05 -
6 oz pineapple juice
06 -
1/2 cup brown sugar
07 -
2 tsp Kikkoman® Sesame Oil
→ Slaw
08 -
2 cups cabbage, shredded
09 -
1 cup carrots, shredded
10 -
1 cup pineapple, diced
11 -
1/4 cup cilantro
12 -
1/4 cup mayonnaise
13 -
1 tbsp Kikkoman® Sriracha Hot Chili Sauce
14 -
2 tbsp lime juice
# Steps to Follow:
01 -
Combine the teriyaki sauce, pineapple juice, brown sugar, and sesame oil in a medium bowl and whisk until all the sugar dissolves. Divide the marinade in half.
02 -
Place the chicken in one half of the marinade and chill for 30 minutes.
03 -
Combine the cabbage, carrots, pineapple, cilantro, mayonnaise, sriracha, and lime juice in a bowl. Toss until evenly coated.
04 -
Simmer the remaining marinade in a saucepan over medium-high heat until reduced by half and thickened, about 5-8 minutes. Remove from heat.
05 -
Grill the marinated chicken over medium heat for 4-6 minutes per side. Let the chicken rest for 5 minutes, then chop into bite-sized pieces.
06 -
Toss the chopped chicken with the thickened marinade to coat.
07 -
Warm the tortillas in a skillet. Fill each tortilla with a scoop of chicken, a spoonful of pineapple slaw, and garnish with cilantro.