Barbecue Chicken And Pineapple Taco

Ingredients list for Barbecue Chicken And Pineapple Taco

• 250 grams Boneless chicken breasts , cut into thick strips
• 1 tablespoon Barbeque sauce
• 1/4 medium Pineapple , peeled and cut into ½ inch pieces
• 8 Taco shells
• to taste Salt
• 1 teaspoon Soy sauce
• to taste Crushed black peppercorns
• 2 teaspoons Oil
• as required Mayonnaise
• a few Iceberg lettuce leaves
• a few Lollorosso lettuce leaves
• 1/4 medium Purple cabbage , shredded
• 1 medium Carrot , cut into thin strips
• for drizzling Sour cream

Method

1. Take chicken strips in a bowl, add pineapple, salt, barbecue sauce and soy sauce and mix. Add crushed peppercorns and mix well.
2. Insert the marinated chicken strips and pineapple pieces alternatively on each skewer.
3. Heat oil in a non-stick grill pan, place the skewers in it and grill, rotating the skewers so that the chicken gets evenly cooked on all sides and turns golden brown.
4. Arrange the taco shells on a serving platter and apply some mayonnaise on the inner side of all the taco shells. Keep some torn iceberg lettuce leaves, torn lollo rosso lettuce leaves, purple cabbage and carrot strips over the mayonnaise.
5. Remove grilled barbecue chicken pieces from skewers and put on top of carrot strips.
6. Drizzle some sour cream on top and serve immediately.