with Charred Pineapple and Roasted Red Pepper Salsa
Succulent chicken is glazed in a sweet and sticky sauce, with creamy coleslaw and zingy roasted red pepper and pineapple salsa in these Hawaiian-inspired tacos. Transport your tastebuds to the tropics! Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount. Ingredients: Chicken breast • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Coleslaw mix (carrot, green cabbage, red cabbage) • Roasted red peppers (peppers, water, sugar (glucose-fructose), salt, vinegar, citric acid, ascorbic acid, calcium chloride) • Diced pineapple (pineapple, pineapple juice, ascorbic acid, citric acid) • BBQ sauce (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) (mustard) • Limes • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Shallot • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Cilantro.
Allergens
Utensils
Tags
Chicken Breasts
2 unit
Flour Tortillas
6 unit
Diced Pineapple Cup
1 unit
Roasted Peppers
125 g
Coleslaw Cabbage Mix
170 g
Shallot
1 unit
Lime
1 unit
Cilantro
7 g
Mayonnaise
4 tbsp
BBQ Sauce
4 tbsp
Ginger-Garlic Puree
2 tbsp
Soy Sauce
0.5 tbsp
Sugar
0.75 tsp
Oil
2 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- Peel, then finely chop shallot.
- Zest, then juice the lime.
- Finely chop cilantro.
- Drain roasted red peppers, discarding pepper liquid.
- In a large bowl, reserve 1 tbsp (2 tbsp) pineapple juice.
- In a small bowl, combine 1 tbsp (2 tbsp) pineapple juice. BBQ sauce, soy sauce, ginger-garlic puree and 2 tbsp (1/4 cup) water. Stir to combine.
- Over a medium bowl, strain pineapples and discard of remaining pineapple juice. Set aside.
- Pat pineapple dry with paper towels.
- Heat a large non-stick pan over high.
- When hot, add pineapple to the dry pan. Cook for 4-5 min, stirring occasionally, until lightly browned. Season with salt and pepper.
- Remove pan from heat.
- To the bowl with reserved pineapple juice, add half cilantro, shallots, roasted red peppers, pineapples, 1/2 tbsp (1 tbsp) lime juice, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then stir to combine.
- Carefully wipe pan clean with a damp paper towel.
- On a seperate cutting board, pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.
- Reheat the same pan over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook for 6-8 min, stirring occasionally, until golden and cooked through.**
- Reduce the heat to medium-low, then add prepared sauce (from step 1). Cook for 1-2 min, stirring occasionally, until sauce thickens slightly and coats chicken.
- In another large bowl, whisk together mayo, 1 tsp (2 tsp) lime zest and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper.
- Add coleslaw and remaining cilantro, then toss to coat.
- Just before serving, wrap tortillas in paper towels.
- Microwave for 30 sec-1 min, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas.)
- Divide coleslaw, chicken and salsa between tortillas.
990
kcal
Calories
49
g
Fat
8
g
Saturated Fat
90
g
Carbohydrate
42
g
Sugar
8
g
Dietary Fiber
50
g
Protein
150
mg
Cholesterol
1730
mg
Sodium
0.1
g
Trans Fat
1300
mg
Potassium
225
mg
Calcium
6.5
mg
Iron
with Charred Pineapple and Roasted Red Pepper Salsa
