Hawaiian Turn Turn Chicken Stack
A delightful fusion of marinated grilled chicken and fresh vegetables layered in tortillas, creating a tropical experience.
Ingredients
For the Marinade
- 1 cup pineapple juice For marinating the chicken
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Salt and pepper to taste salt and pepper
Main Ingredients
- 2 pieces boneless, skinless chicken breasts For grilling
- 1 bell pepper diced Adds color and crunch
- 1 cup fresh spinach leaves
- 1 cup cherry tomatoes Halved
- 1 piece avocado Sliced for topping
- 4 pieces whole wheat tortillas
- Olive oil olive oil for grilling To prevent sticking
Instructions
Marinating the Chicken
- In a mixing bowl, combine pineapple juice, soy sauce, brown sugar, garlic powder, ginger powder, salt, and pepper.
- Add the chicken breasts, ensuring they are well-coated, and let them marinate in the refrigerator for at least 30 minutes.
Grilling and Preparing Vegetables
- Preheat your grill or grill pan over medium heat and lightly oil the grill grates.
- Remove the chicken from the marinade and place it on the hot grill. Grill for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
- Remove the chicken from the grill and let it rest for a few minutes.
- In a large bowl, toss the diced bell pepper, spinach leaves, and cherry tomatoes together.
- Slice the grilled chicken into thin strips.
Assembling the Stacks
- Take a tortilla and layer it with a portion of the veggie mixture, followed by slices of grilled chicken and avocado slices.
- Roll the tortilla tightly and secure it with a toothpick if needed. Repeat this process with the remaining tortillas.
- Serve immediately and enjoy your Hawaiian Turn Turn Chicken Stack!
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Notes
To enhance flavors, marinate chicken overnight. For a low-carb version, use lettuce wraps instead of tortillas.