Hawaiian Chicken Tacos w/Corn Pico de Gallo
Hawaiian Chicken Tacos w/Corn Pico de Gallo

Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, hawaiian chicken tacos w/corn pico de gallo. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Hawaiian Chicken Tacos w/Corn Pico de Gallo is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Hawaiian Chicken Tacos w/Corn Pico de Gallo is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can cook hawaiian chicken tacos w/corn pico de gallo using 21 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Hawaiian Chicken Tacos w/Corn Pico de Gallo:
  1. Take 6 Flour or Corn Tortillas
  2. Make ready 2 cup Shredded Romaine Lettuce
  3. Make ready 1/2 cup Cotija Cheese
  4. Make ready Chicken & Marinade
  5. Take 2 Chicken Breasts
  6. Get 12 oz Sliced Fresh Pineapple
  7. Get 1 Lime
  8. Prepare 1 1/2 tbsp Fish Sauce
  9. Make ready 1/4 cup Soy Sauce
  10. Take 2 clove Garlic
  11. Get 1 tbsp Minced Chiptoles in Adobo
  12. Make ready 1/4 cup Water
  13. Prepare Corn Pico de Gallo
  14. Make ready 16 oz Frozen Corn
  15. Make ready 1 tbsp Extra Virgin Olive Oil
  16. Get 1 Minced Serrano Chili Pepper
  17. Prepare 3 Diced Roma Tomatoes
  18. Take 1/4 Diced White Onion
  19. Prepare 1 dash Ground Black Pepper
  20. Take 3 dash Salt
  21. Make ready 1 Lime
Instructions to make Hawaiian Chicken Tacos w/Corn Pico de Gallo:
  1. To a blender, add pineapple, fish sauce, soy sauce, garlic, chipotles, and water. Add the zest and the juice of the whole lime. Blend until all ingredients are liquified.
  2. Place chicken breasts in a Ziploc bag and pour marinade in with them. Squeeze out air, seal, and refrigerate at least 10-12 hours.
  3. Meanwhile, preheat broiler to high.
  4. In a mixing bowl, mix corn, 1 dash of salt, and extra virgin olive oil. Toss to coat, then transfer to a baking sheet and spread out kernels. Place under broiler 5 minutes or until kernels have just started to blacken/char.
  5. Return charred corn to mixing bowl. Add the serrano, tomatoes, and onion to bowl. Add 2 dashes of salt, pepper, and juice of whole lime. Stir until mixed and refrigerate until ready to use. NOTE: Serranos are about twice as hot as a jalapeno. You may want to remove all or some of the seats to control the heat.
  6. Remove the chicken from the refrigerator and cook on grill to your liking. After cooked, chop chicken into bite-size pieces.
  7. Build tacos in each tortilla with a layer of chicken, followed by shredded romaine lettuce, corn pico de gallo, and cotija cheese.

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