Banzai Pipeline Tacos
By Todd Toven
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 2–3
- Difficulty
- Medium
Ingredients
- Cooking oil
- 1 pound boneless, skinless, chicken breast, diced
- 1 jalapeno, deseeded and diced
- 3/4 cup red onion, sliced
- 3/4 cup green bell pepper, sliced
- Blackstone's Pineapple Sriracha seasoning Add To Cart
- Blackstone's Mandarin Teriyaki sauce
- 3/4 cup crushed pineapple in juice
- 6 fajita-sized flour tortillas
- 1 bunch fresh cilantro, roughly chopped
Directions
- Preheat the Blackstone griddle to high heat. Drizzle and spread cooking oil on the hot griddle top.
- Put the diced chicken on one part of the griddle. Season with Blackstone's Pineapple Sriracha seasoning. Stir occasionally as it cooks.
- Add jalapeno, red onion, and green pepper to the side. Add more oil if needed while cooking the vegetables, and stir.
- When the chicken is cooked through, mix it with the vegetables and add Blackstone's Mandarin Teriyaki sauce.
- Drop crushed pineapple onto a separate area of the griddle top until warm.
- Drizzle more oil and add the flour tortillas to the griddle. Turn when slightly browned. Remove from heat when both sides are golden brown.
- Fill each tortilla with the chicken and vegetable mixture, crushed pineapple, and chopped cilantro. Add more Mandarin Teriyaki sauce.
- Enjoy!
