Sweet & Spicy Pineapple Chicken Tacos with Mushrooms & Gochujang

Ingredients

• 1 lb (450 g) boneless, skinless chicken thighs
• 1/4 cup (60 ml) gochujang (Korean chili paste)
• 2 tbsp (30 ml) soy sauce (or tamari for gluten-free)
• 2 tbsp (30 ml) honey or agave syrup
• 1 tbsp (15 ml) sesame oil
• 2 cloves garlic, minced
• 8 small corn or flour tortillas
• 1 cup (150 g) fresh pineapple, diced
• 1 cup (70 g) mushrooms, sliced (shiitake or button mushrooms)
• 1 tbsp (15 ml) olive oil
• Salt and pepper to taste
• Avocado slices
• Fresh cilantro, chopped
• Lime wedges
• Red cabbage, thinly sliced
• Chili flakes (optional, for extra heat)

Instructions

1. In a large bowl, combine gochujang, soy sauce, honey, sesame oil, and minced garlic. Whisk until smooth and well-blended. Add the chicken thighs, ensuring each piece is well coated in the marinade. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
2. Heat olive oil in a skillet over medium heat. Add sliced mushrooms and cook for 5-7 minutes until golden brown and tender. Season with salt and pepper. Remove from heat.
3. Preheat your grill or grill pan over medium-high heat. Remove chicken from marinade, grill for approximately 5-7 minutes per side, until cooked through. Let rest before slicing.
4. Warm the tortillas on the grill or in a dry skillet for about 30 seconds on each side.
5. Slice the grilled chicken into strips. On each tortilla, layer chicken, sautéed mushrooms, and a spoonful of diced pineapple.
6. Finish with avocado slices, chopped cilantro, red cabbage, and a squeeze of lime juice. Add chili flakes if desired.

Nutrition