Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, hawaiian chicken tacos w/corn pico de gallo. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Hawaiian Chicken Tacos w/Corn Pico de Gallo is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look fantastic. Hawaiian Chicken Tacos w/Corn Pico de Gallo is something which I have loved my whole life.

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

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

1. Get 6 Flour or Corn Tortillas
2. Make ready 2 cup Shredded Romaine Lettuce
3. Get 1/2 cup Cotija Cheese
4. Prepare Chicken & Marinade
5. Take 2 Chicken Breasts
6. Make ready 12 oz Sliced Fresh Pineapple
7. Get 1 Lime
8. Make ready 1 1/2 tbsp Fish Sauce
9. Get 1/4 cup Soy Sauce
10. Get 2 clove Garlic
11. Take 1 tbsp Minced Chiptoles in Adobo
12. Get 1/4 cup Water
13. Take Corn Pico de Gallo
14. Prepare 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. Make ready 1 dash Ground Black Pepper
20. Get 3 dash Salt
21. Make ready 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.
8. Ready to serve and ENJOY!

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