Recipe of Ultimate Hawaiian Chicken Tacos w/Corn Pico de Gallo

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, hawaiian chicken tacos w/corn pico de gallo. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Hawaiian Chicken Tacos w/Corn Pico de Gallo is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Hawaiian Chicken Tacos w/Corn Pico de Gallo is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can cook hawaiian chicken tacos w/corn pico de gallo using 21 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Hawaiian Chicken Tacos w/Corn Pico de Gallo:

1. Make ready 6 Flour or Corn Tortillas
2. Get 2 cup Shredded Romaine Lettuce
3. Take 1/2 cup Cotija Cheese
4. Make ready Chicken & Marinade
5. Make ready 2 Chicken Breasts
6. Make ready 12 oz Sliced Fresh Pineapple
7. Take 1 Lime
8. Prepare 1 1/2 tbsp Fish Sauce
9. Make ready 1/4 cup Soy Sauce
10. Make ready 2 clove Garlic
11. Prepare 1 tbsp Minced Chiptoles in Adobo
12. Prepare 1/4 cup Water
13. Take Corn Pico de Gallo
14. Take 16 oz Frozen Corn
15. Get 1 tbsp Extra Virgin Olive Oil
16. Prepare 1 Minced Serrano Chili Pepper
17. Prepare 3 Diced Roma Tomatoes
18. Take 1/4 Diced White Onion
19. Prepare 1 dash Ground Black Pepper
20. Make ready 3 dash Salt
21. Take 1 Lime

Steps to make Hawaiian Chicken Tacos w/Corn Pico de Gallo:

1. To a blender, add pineapple, fish sauce, soy sauce, garlic, chipotles, and water. Add the zest and the juice of the whole lime. Blend until all ingredients are liquified.
2. Place chicken breasts in a Ziploc bag and pour marinade in with them. Squeeze out air, seal, and refrigerate at least 10-12 hours.
3. Meanwhile, preheat broiler to high.
4. In a mixing bowl, mix corn, 1 dash of salt, and extra virgin olive oil. Toss to coat, then transfer to a baking sheet and spread out kernels. Place under broiler 5 minutes or until kernels have just started to blacken/char.
5. Return charred corn to mixing bowl. Add the serrano, tomatoes, and onion to bowl. Add 2 dashes of salt, pepper, and juice of whole lime. Stir until mixed and refrigerate until ready to use. NOTE: Serranos are about twice as hot as a jalapeno. You may want to remove all or some of the seats to control the heat.
6. Remove the chicken from the refrigerator and cook on grill to your liking. After cooked, chop chicken into bite-size pieces.
7. Build tacos in each tortilla with a layer of chicken, followed by shredded romaine lettuce, corn pico de gallo, and cotija cheese.

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