Hawaiian Chicken Tacos

Ingredients:

For the Chicken Marinade:

• 1 1/2 lbs boneless, skinless chicken thighs (or breasts, if preferred)
• 1/4 cup soy sauce
• 1/4 cup pineapple juice (from fresh pineapple or canned)
• 2 tablespoons honey or brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil (or vegetable oil)
• 2 garlic cloves, minced
• 1 teaspoon grated fresh ginger (optional, for added flavor)
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon crushed red pepper flakes (optional, for a little heat)

For the Pineapple Salsa:

• 1 cup fresh pineapple, diced (or use canned pineapple, drained)
• 1/4 cup red onion, finely diced
• 1/4 cup red bell pepper, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice (freshly squeezed)
• Salt and pepper, to taste

For the Slaw:

• 2 cups shredded cabbage (green or purple or a mix of both)
• 1 small carrot, shredded
• 1/4 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey or sugar
• 1 teaspoon Dijon mustard (optional)
• Salt and pepper, to taste

For the Tacos:

• 8 small soft corn or flour tortillas (mini tortillas work well for tacos)
• Lime wedges, for serving
• Fresh cilantro, for garnish (optional)

Instructions:

1. Marinate the Chicken:

1. In a bowl, combine the soy sauce, pineapple juice, honey (or brown sugar), rice vinegar, sesame oil, minced garlic, ginger (optional), black pepper, and red pepper flakes.
2. Place the chicken thighs (or breasts) in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure it’s evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours to let the flavors marinate.

2. Make the Pineapple Salsa:

1. While the chicken is marinating, prepare the pineapple salsa. In a medium bowl, combine the diced pineapple, red onion, red bell pepper, cilantro, and lime juice.
2. Season with salt and pepper to taste. Set aside in the refrigerator to keep fresh while you prepare the slaw and chicken.

3. Prepare the Slaw:

1. In a large bowl, combine the shredded cabbage and shredded carrot.
2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey (or sugar), Dijon mustard (optional), salt, and pepper. Adjust the sweetness and tanginess to your liking.
3. Pour the dressing over the cabbage and carrot mixture and toss to coat evenly. Refrigerate while you cook the chicken.

4. Cook the Chicken:

1. Heat a large skillet or grill pan over medium-high heat. Once hot, remove the chicken from the marinade and cook it in the skillet for about 5-6 minutes per side (depending on thickness), until the chicken is cooked through and has an internal temperature of 165°F (75°C).
2. Alternatively, you can grill the chicken over medium heat for 4-6 minutes per side, until fully cooked.
3. Once cooked, let the chicken rest for a few minutes, then slice it into thin strips or bite-sized pieces.

5. Warm the Tortillas:

1. Heat the tortillas in a dry skillet or on a grill for 30 seconds to 1 minute on each side until warm and slightly charred. You can also wrap them in a damp paper towel and microwave them for 20-30 seconds to soften.

6. Assemble the Tacos:

1. Place a few slices of cooked chicken onto each warm tortilla.
2. Top with a generous spoonful of the fresh pineapple salsa.
3. Add a few spoonfuls of the slaw on top of the chicken and salsa.
4. Optionally, garnish with fresh cilantro and squeeze lime wedges over the tacos for extra freshness.

7. Serve and Enjoy:

• Serve the Hawaiian chicken tacos with extra lime wedges and your favorite hot sauce (if desired). Enjoy the sweet, tangy, and savory combination of flavors!