Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, hawaiian chicken tacos w/corn pico de gallo. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Hawaiian Chicken Tacos w/Corn Pico de Gallo is one of the most well liked of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. Hawaiian Chicken Tacos w/Corn Pico de Gallo is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can have hawaiian chicken tacos w/corn pico de gallo using 21 ingredients and 7 steps. Here is how you can achieve it.

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

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