Island Tacos

• TERIYAKI SAUCE↗
• water↗1 3⁄4 cups
• cornstarch↗1 tablespoon
• brown sugar↗3⁄4 cup
• soy sauce↗1⁄2 cup
• pineapple tidbits↗1⁄2 cup
• pineapple juice, from pineapple tidbits↗1⁄4 cup
• garlic powder↗1⁄2 teaspoon
• onion powder↗1⁄4 teaspoon
• minced fresh ginger (or dry)2 teaspoons
• TACO FILLING
• chicken tenderloins↗12
• (7 inch) flour tortillas↗12
• shredded monterey jack cheese2 cups
• shredded lettuce4 cups
• cups pineapple tidbits↗1 1⁄2
• medium tomatoes, chopped↗2
• cup chopped green onion (green part only)1⁄2

Step-by-step instructions

1. 1

   Make the teriyaki sauce by whisking cornstarch with water in a medium bowl. Add remaining sauce ingredients and bring mixture to a boil. Reduce heat and simmer for 7 to 10 minutes. Let cool before you use it for marinating .

2. 2

   Set aside 1 cup of the sauce. Use remaining sauce and pour over the chicken tenderloins in a medium bowl. Cover and let marinate 6 hours.

3. 3

   Preheat a large skillet over medium low heat. lightly oil skillet and saute chicken in a pan for 8-10 minutes or till cooks through and browned. slice each chicken into 3 or 4 pieces and put in a medium bowl.Microwave the reserved cup of teriyaki sauce for 30-60 seconds and pour sauce over sliced chicken in the bowl.

4. 4

   Preheat another skillet over medium heat. Toss a tortilla into the pan for a minute, then flip over and add 2 to 3 tablespoons of shredded cheese across the center. Let tortilla sit in pan until cheese starts melting. Remove tortilla and spoon equivalent of 1 chicken tenderloin into the tortilla. Spoon about 1 teaspoon of teriyaki sauce ( from reserved sauce poured over chicken) over the chicken in each taco.

5. 5

   Arrange the rest of the taco with shredded lettuce, 1 or 2 tablespoons of pineapple and tomato, and a few green onion pieces. Repeat the process for the remaining tacos.