I took the flavors of Sweet & Sour Chicken and turned it into a taco.
Instead of using cornstarch and whipping up a traditional sweet and sour sauce, I made a marinade out of it, grilled up our chicken and topped it with a pineapple salsa that has a little Hoisin Sauce in it (kind of like a Chinese BBQ sauce). A fun spin on your Taco Thursday.
This recipe serves four adults.
1 tablespoon brown sugar
1/4 cup rice wine vinegar (you can substitute with apple cider vinegar)
1 (15 oz) can of pineapple chunks, divided
1 pound of boneless skinless chicken breasts
1 red bell pepper, cut into chunks
about 8 green onions, chopped
about 2 tablespoons of Hoisin Sauce (or you can sub regular BBQ sauce)
8 lightly toasted taco shells
I used rice wine vinegar and Hoisin Sauce because I keep them on hand at my house. If you do not (and do not wish to purchase them), you can sub with apple cider vinegar and/or BBQ sauce. Your tacos will still be delish.
In a pie plate or large mixing bowl, whisk together the brown sugar, vinegar and the juice of your can of pineapple (reserving the chunks!). Add in your chicken breasts and coat in the mixture. Cover with plastic wrap and refrigerate at least 30 minutes up to 12 hours.
Preheat your grill to medium-high heat and when you’re ready, remove chicken from fridge, drain and discard the marinade and grill your chicken (about 8 minutes or so per side). Grill until the chicken is cooked completely and the juices run clear when the skin is pierced.
While the chicken is grilling, make your pineapple salsa. Toss together in a small bowl your pineapple chunks, chopped red bell pepper, green onions (reserving a few onions for garnish) and Hoisin sauce.
Once your chicken is grilled to perfection, remove and slice into strips. Assemble your tacos with grilled chicken, pineapple salsa and a few extra green onions.
Taco Thursday never tasted this good.