Ingredients: |
Ingredients: TACOS
1 McCormick® Grill Mates® 7 Spice Teriyaki Single Use Marinade
1 1/2 Pounds Boneless Skinless Chicken Breasts
4-6 Taco Size Flour Tortillas
2 Cups Shredded Montery Jack Cheese
1 1/4 Cups Cooked Rice
GRILLED PINEAPPLE PEAR SALSA
1/2 Ripe Pineapple, Trimmed and Sliced
1 Large Medium-Firm Pear Sliced Into 1/4” Slices
1 Large Red Bell Pepper, Seeded and Quartered
1/2 Small Red Onion, Peeled and Cut in Half (so you have 2 quarters of whole onion)
1 Jalapeno, Whole
1/2 Cup Loosely Packed Cilantro, Finely Chopped
1 Ttablespoon Lime Juice
1/8 Teaspoon Ground Ginger
1/8 Teaspoon Ground Cumin
Salt and Pepper to Taste
PINEAPPLE LIME CREMA
1 5.3 oz. Pineapple Yogurt
2 Tablespoons Mayonnaise
1/2 Tablespoon Lime Juice (or more to taste)
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Directions: |
Directions:For chicken marinade: Reserve 1/4 cup Teriyaki Marinade for after grilling.
Pound chicken to an even thickness and poke several times on each side with a fork. Add chicken to a large freezer bag or shallow dish and add remaining Teriyaki Marinade; toss to evenly coat chicken. Marinate 30 minutes at room temperature or up to overnight in the refrigerator.
While chicken is marinating, prepare the Grilled Pineapple Pear Salsa. Grease grill and heat to medium high heat. Drizzle red onions with olive oil and thread onto a skewer (if using a wooden skewer, soak skewer in water for at least 30 minutes beforehand).
Drizzle pears, red bell pepper quarters, and jalapeno with olive oil to lightly coat. Working in batches as needed depending on grill size, grill pineapple and vegetables at medium high heat (uncovered) until tender crisp and lightly charred all over, about 12 minutes for the onions, turning occasionally, about 8-10 minutes for the pineapple, or until caramelized, flipping once, 6 minutes for the red bell peppers, flipping once, 4 minutes for the pears, flipping once, and jalapeno for 3-5 minutes, turning occasionally.
Once cool enough to handle, dab (or rinse) off any excess oil with paper towels and chop pineapple (cutting around core), pears, red bell peppers, and onions. De-vein and de-seed jalapeno and dice, reserving some of the seeds if desired.
Reserve the jalapeno and toss the pineapple, pears, red bell pepper, red onion, cilantro, lime juice, ginger, cumin and salt and pepper to taste in a large bowl. Add half of the jalapeno and more to taste if desired. If you would like it spicier, add some of the jalapeno seeds to taste as well. Store in the refrigerator until ready to use.
To prepare the Pineapple Lime Crema, whisk all of the Pineapple Lime Crema ingredients together in a small bowl. Store in the refrigerator until ready to use.
Chicken Grilling Directions: If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting). Meanwhile, grease and preheat grill to medium heat, 375-450°. Grill chicken undisturbed for for 6-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 155 degrees F.) Remove chicken from grill and let rest 5 minutes before slicing into thin strips.
Chicken Stovetop Directions: If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting). Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through.
Remove chicken and let rest 5 minutes before slicing into thin strips.
Assemble: Toss chicken strips in reserved 1/4 cup Teriyaki Sauce until evenly coated.
Divide rice evenly among tortillas followed by cheese. Melt cheese on rice in the microwave or stovetop then top with Teriyaki Chicken followed by Grilled Pineapple Pear Salsa. Drizzle with Pineapple Lime Crema. |
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