Step-by-Step Guide to Make Perfect Hawaiian Chicken Tacos w/Corn Pico de Gallo

Hawaiian Chicken Tacos w/Corn Pico de Gallo.

Hello everybody, I hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, hawaiian chicken tacos w/corn pico de gallo. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Hawaiian Chicken Tacos w/Corn Pico de Gallo is one of the most popular of current trending foods on earth. It's easy, it is quick, it tastes yummy. It is appreciated by millions every day. They're fine and they look wonderful. Hawaiian Chicken Tacos w/Corn Pico de Gallo is something which I've loved my entire life.

To begin 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 cook it.

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

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

Instructions 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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