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Listed in: Tacos
1/2 cup (115 g) plain yogurt
1 cup (165 g) fresh pineapple chunks, divided
1/2 lime, juiced
1/8 teaspoon cayenne pepper (optional)
11/2 pounds (680 g) boneless, skinless chicken breasts, sliced into strips
1 cup (240 ml) teriyaki sauce, divided
1 tablespoon (15 ml) vegetable oil
2 cups (110 g) shredded romaine lettuce
11/2 cups (180 g) shredded Monterey Jack cheese
12 flour tortillas, store-bought or homemade (shown here), warmed
In a blender, blend the yogurt, 1/2 cup (85 g) of the pineapple chunks, juice of 1/2 lime, and cayenne pepper (if using) until smooth. Transfer to an airtight container and refrigerate for up to 3 days.
Put the chicken breast strips in an airtight container or zip-top plastic bag. Add 1/2 cup (120 ml) of the teriyaki sauce, seal, and toss to combine. Refrigerate for at least 4 hours or up to overnight.
In a large cast-iron skillet, heat the oil over medium-high heat. Remove the chicken from the marinade and cook for about 5 minutes, flip, and cook on the other side for 7 minutes, or until cooked through. Remove the pan from the heat, add the remaining 1/2 cup (120 ml) teriyaki sauce, and toss to coat the chicken. Transfer the chicken to a plate.
Assemble the tacos by layering the shredded lettuce, cheese, teriyaki chicken, and remaining 1/2 cup (85 g) pineapple chunks on the tortillas. Drizzle the creamy pineapple sauce over the top.
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