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2-3
15 minutes
15 minutes
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Author:Todd Toven
Cooking oil
1 pound boneless, skinless, chicken breast, diced
1 jalapeno, deseeded and diced
3/4 cup red onion, sliced
3/4 cup green bell pepper, sliced
Blackstone's Pineapple Sriracha seasoning
Blackstone's Mandarin Teriyaki sauce
3/4 cup crushed pineapple in juice
6 fajita-sized flour tortillas
1 bunch fresh cilantro, roughly chopped
Preheat the Blackstone griddle to high heat. Drizzle and spread cooking oil on the hot griddle top.
Put the diced chicken on one part of the griddle. Season with Blackstone's Pineapple Sriracha seasoning. Stir occasionally as it cooks.
Add jalapeno, red onion, and green pepper to the side. Add more oil if needed while cooking the vegetables, and stir.
When the chicken is cooked through, mix it with the vegetables and add Blackstone's Mandarin Teriyaki sauce.
Drop crushed pineapple onto a separate area of the griddle top until warm.
Drizzle more oil and add the flour tortillas to the griddle. Turn when slightly browned. Remove from heat when both sides are golden brown.
Fill each tortilla with the chicken and vegetable mixture, crushed pineapple, and chopped cilantro. Add more Mandarin Teriyaki sauce.
Enjoy!
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