Ingredients
Ingredients
- 1 Lb. of Diced Boneless, Skinless, Chicken Breast
- 20 Oz. of Crushed Pineapple in Juice
- 1 Cup of Mr. Yoshida's Marinade & Cooking Sauce: Original Gourmet - Sweet & Savory
- Granulated Garlic to taste
- Salt & Pepper to Taste
- 2 Diced Jalapeños with Seeds Removed
- 1 Diced Red Onion
- 1 Green Pepper, Sliced
- 12 Flour Street Taco-Sized Tortillas (approximately 5" in diameter)
- 1 Bunch Fresh Chopped Cilantro
Steps
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Preheat the Blackstone griddle to high heat. When heated, coat the griddle top with light olive oil.
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Drop diced chicken on one zone of the hot griddle top. Lightly season with granulated garlic, salt, and black pepper.
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Drop jalapeño, onions, and green pepper onto another zone of the hot griddle top. Season with Salt.
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Drop Crushed pineapple onto separate zone of the hot griddle top.
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Mix and flip all ingredients on griddle top with spatula as they cook.
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Cook Peppers until slightly blackened and onions until mostly translucent. Cook Pineapple until slightly blackened. Cook Chicken until done and outside is slightly blackened.
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Turn griddle to low heat.
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Add Mr. Yoshida's Marinade and mix all ingredients on griddle top together with spatulas.
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Warm Tortillas on griddle top until brown. Do not let them burn.
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Fill each Tortilla with an equal amount of hot mixed ingredients. Garnish with Fresh chopped cilantro to taste.
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Enjoy the spicy sticky sweet taste of Bonzai Pipeline Tacos!
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