Chicken Tacos with Pineapple & Pickled Apple

Directions

1. 1

   Preheat your griddle to high heat.

2. 2

   Lightly coat the chicken thighs with oil and place them on the hot griddle. Cook until well browned on both sides.

3. 3

   In a griddle-safe saucepan (or a grease cup liner placed carefully on the griddle), combine the white wine vinegar, apple cider vinegar, sugar, salt, and maple syrup. Bring to a gentle simmer, stirring until the sugar and salt are fully dissolved.

4. 4

   Add the sliced apples to the pickling liquid. Remove from heat and set aside to pickle while you cook.

5. 5

   Place the pineapple rings on the hot griddle and cook until nicely charred on both sides. Remove and dice once cool enough to handle.

6. 6

   Place the lime halves cut-side down on the griddle and char until warmed and lightly caramelized. Set aside.

7. 7

   Chop the chicken directly on the griddle. Season generously with the pineapple & sriracha seasoning. Add a small splash of water, cover with a Blackstone cloche, and let steam briefly until juicy and fully cooked.

8. 8

   Warm the corn tortillas on the griddle until soft and pliable.

9. 9

   Assemble the tacos: fill each tortilla with chopped chicken, diced pineapple, and pickled apple.

10. 10

    Finish with hot sauce and a squeeze of charred lime juice to taste.

11. 11

    Serve immediately—and remember: Be Good, Do Good, and Eat Good.