Huli Huli Chicken Tacos
with Pineapple-Roasted Red Pepper Salsa- Sulfites
- Blé
- Oeuf
- Moutarde
- Soya
- Lait
- Soya
- Peut contenir des traces d’allergènes
- Sulfites
- Noix
- Poisson
- Crustacés
- Gluten
- Moutarde
- Sésame
- Blé
- Oeuf
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!
Ingrédients
2 pièce(s)
Poitrines de poulet
6 pièce(s)
Tortillas de farine
(Contient: Sulfites, Blé Peut contenir : Lait, Soya)
1 pièce(s)
Coupe d'ananas en cubes
125 g
Poivrons rôtis
(Peut contenir : Lait, Sulfites, Noix, Poisson)
170 g
Mélange pour salade de chou
1 pièce(s)
Échalote
1 pièce(s)
Lime
7 g
Coriandre
4 cs
Mayonnaise
(Contient: Oeuf, Moutarde Peut contenir : Lait, Soya, Sulfites, Poisson, Crustacés, Gluten, Moutarde, Sésame, Blé)
4 cs
Sauce BBQ
(Contient: Moutarde Peut contenir : Lait, Soya, Sulfites, Poisson, Crustacés, Gluten, Sésame, Blé, Oeuf)
2 cs
Purée de gingembre et d’ail
(Peut contenir : Lait, Soya, Sulfites)
½ cs
Sauce soya
(Contient: Sulfites, Blé, Soya Peut contenir : Lait, Poisson, Moutarde, Sésame, Blé, Oeuf)
Pas inclus dans votre livraison
¾ cc
Sucre*
2 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- 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.
- Heat a large non-stick 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.
