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Chicken Tacos on the Blackstone

Tacos are a house favorite and this video I'll show you how to cook Hawaiian chicken tacos with a homemade pineapple pico and homemade teriyaki sauce.


1 lb Chicken, cut into serving pieces

1 cup Mozzarella cheese shredded

Teriyaki seasoning from Blackstone

Pineapple pico/salsa:

1 can pineapple, tidbits

1 /4 cup red onion

1 /4 cup red pepper

1 /4 cup chopped cilantro

1 2 jalapenos

Juice of a lime

Salt and pepper to taste

EVOO Just a squirt

Teriyaki sauce:

1 /4 cup soy sauce (I used low sodium)

5 Tbs brown sugar

1 cup water

1 tsp garlic powder

1 tsp ginger (to taste, I added a squirt of ginger paste later)

2 Tbs honey

Splash of rice wine vinegar

Marinade for chicken:

I used the teriyaki sauce made above

Add some pineapple juice

shake of Blackstone Teriyaki seasoning (Optional)

Flour tortillas of your choice.


Step 1

1 First, make the pico by draining pineapple and chopping all other ingredients and mix in a small bowl. Next, mix teriyaki ingredients in a pan and bring to a light boil. After bringing to slight boil, get 1/4 cup water and 2 tablespoons cornstarch to make a slurry to thicken the sauce. If too thick, add water to thin.

Step 2

2 Next, marinate chicken in teriyaki sauce with some pineapple juice and some teriyaki seasoning. Let marinate several hours.

Step 3

3 Bring griddle to 450 degrees and add chicken. Let go 2 minutes per side or until cooked through. When cooked, add tortillas to other side of griddle to warm up. Put some chicken in each tortilla and add a little teriyaki sauce and some cheese and melt. Remove from griddle and add pico and enjoy

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