Huli Huli Chicken Tostadas
Ingredients
- 2 garlic cloves
- 2 cups chopped DOLE® Pineapple
- ¼ cup less-sodium soy sauce
- ¼ cup no sugar added ketchup
- 3 tablespoons honey
- 1 teaspoon fresh chopped ginger
- 10 ounces boneless, skinless chicken breasts
- Nonstick cooking spray
- 8 (6-inch) yellow corn tortillas
- 1 Hawaiian Slaw recipe
- Chopped fresh cilantro for garnish (optional)
Directions
- Purée garlic, 1½ cup pineapple, soy sauce, ketchup, honey and ginger in a blender on high until smooth; reserve ½ cup in small bowl, cover and refrigerate. Place chicken in large zip-top plastic bag; pour remaining garlic mixture over chicken. Seal bag, pressing out excess air; massage chicken in bag to coat with marinade and refrigerate at least 2 hours up to overnight.
- Prepare outdoor grill for direct grilling over medium-high heat. Remove chicken from marinade; discard marinade. Spray both sides of chicken with nonstick cooking spray. Place chicken on hot grill rack; cover and cook 6 minutes. Place tortillas on hot grill rack and turn chicken; cover and cook 4 minutes or until internal temperature of chicken reaches 165°F and tortillas are crisp, turning tortillas once. Transfer chicken to cutting board; cut into 1-inch pieces.
- Serve tortillas topped with chicken, slaw and remaining ½ cup pineapple drizzled with reserved garlic mixture; garnish with cilantro, if desired.
Tips & tricks
Try spreading tortillas with a mixture of mashed DOLE® Avocado, fresh lime juice and salt before topping with the chicken.