Directions

  1. 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.
  2. 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.
  3. 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.