Huli Huli Chicken Tostadas

Ingredients

• 2 garlic cloves
• 2 cups chopped DOLE^® Pineapple
• ¼ cup less-sodium soy sauce
• ¼ cup no sugar added ketchup
• 3 tablespoons honey
• 1 teaspoon fresh chopped ginger
• 10 ounces boneless, skinless chicken breasts
• Nonstick cooking spray
• 8 (6-inch) yellow corn tortillas
• 1 package (10.8 ounces) DOLE^® Slawesome!^® Hawaiian Kit
• Chopped fresh cilantro for garnish (optional)

Directions

1. Purée garlic, 1½ cup pineapple, soy sauce, ketchup, honey and ginger in a blender on high until smooth; reserve ½ cup in small bowl, cover and refrigerate. Place chicken in large zip-top plastic bag; pour remaining garlic mixture over chicken. Seal bag, pressing out excess air; massage chicken in bag to coat with marinade and refrigerate at least 2 hours up to overnight.
2. Prepare outdoor grill for direct grilling over medium-high heat. Remove chicken from marinade; discard marinade. Spray both sides of chicken with nonstick cooking spray. Place chicken on hot grill rack; cover and cook 6 minutes. Place tortillas on hot grill rack and turn chicken; cover and cook 4 minutes or until internal temperature of chicken reaches 165ºF and tortillas are crisp, turning tortillas once. Transfer chicken to cutting board; cut into 1-inch pieces.
3. Prepare Hawaiian Kit as package directs in a large bowl. Serve tortillas topped with chicken, Hawaiian Kit and remaining ½ cup pineapple drizzled with reserved garlic mixture; garnish with cilantro, if desired.

Tips & Tricks

Try spreading tortillas with a mixture of mashed DOLE^® Avocado, fresh lime juice and salt before topping with the chicken.