Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 2 pounds chicken tenders, cut into bite-sized pieces
  • 1/2 teaspoon pepper
  • 1 teaspoon sea salt
  • 1/2 cup pineapple juice (from a can of pineapple tidbits)
  • 1/4 cup low sodium soy sauce
  • 1 tablespoon honey
  • 1 teaspoon ground ginger
  • 1 teaspoon sriracha sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon dried minced onions
  • 1/2 lime juice of
  • pineapple tidbits, shredded broccoli and carrot slaw and additional sriracha sauce for toppings
  • small tortillas

Instruction

  • Season chicken with sea salt and pepper
  • Add olive oil to a medium-sized skillet and cook chicken over medium-high heat until slightly brown 
  • Meanwhile, whisk together the pineapple juice, honey, soy sauce, sriracha, ginger, garlic powder, minced onions and lime juice in a small bowl, and add to chicken skillet 
  • Cook chicken and sauce until bubbling, cover and reduce heat to medium
  • Heat tortillas on a griddle or skillet, cover and keep warm 
  • When sauce is mostly absorbed, remove chicken from heat, add a few pieces to warm tortillas, and top with broccoli slaw mix, additional sriracha sauce and pineapple pieces