Mexico and Hawaii are an ocean apart, and their cuisines are no closer. Until our mad scientists in the Home Chef test kitchen decided to fuse Hawaiian flavors to Mexican techniques. And now… it'sssss allliiivvveeeeeee!! Alive with that sweet Hawaiian BBQ flavor of huli huli, topping a crunchy tortilla that makes for a messy, but satisfying meal. Don't let an ocean separate you from this tasty dinner.
Core tomato and cut into ¼" dice.
Coarsely chop pineapple.
Mince cilantro (no need to stem).
Halve and peel onion. Slice halves into thin strips.
Pat chicken breasts dry. On a separate cutting board, cut chicken into 1" dice.
Combine tomato, pineapple, cilantro (reserve a pinch for garnish), 1 tsp. olive oil, and a pinch of pepper in a mixing bowl. Set aside, stirring occasionally to marinate evenly.
Caramelize Onion and Cook Chicken
Place a medium non-stick pan over medium heat with 1 tsp. olive oil.
Place onion in hot pan. Stir occasionally until onion is lightly caramelized, 8-10 minutes.
Add chicken and 1 tsp. olive oil. Stir occasionally until chicken is browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Remove from burner. Transfer to a plate.
Reserve pan; no need to wipe clean.
While chicken cooks, toast tortillas.
Toast the Tortillas
Poke tortillas with a fork all over, 10 times for each tortilla.
Place tortillas on prepared baking sheet. Drizzle with 1 tsp. olive oil and massage oil into tortillas.
Toast in hot oven until browned and crispy, 5-7 minutes.
Make the Sauce
Stir cornstarch into pineapple juice until combined.
Return pan used to cook chicken to medium heat and add pineapple juice and teriyaki glaze. Bring to a boil.
Lower to a simmer and stirring occasionally until slightly thickened, 4-5 minutes.
Remove from burner. Stir in chicken-onion mixture and add Sriracha (to taste).
Assemble the Tostadas
Plate dish as pictured on front of card, topping tortillas with chicken and salsa. Drizzle with any remaining sauce in pan and garnish with remaining cilantro. Bon appétit!