Yields: 4 servings | Cook Time: 45 minutes
6 c. Tortilla Chips
2 Large Chicken Breasts
¼ c. Gojo Teriyaki Sauce
¼ c. water
1 c. Mozzarella & Cheddar Cheese Blend
Pineapple Salsa Ingredients:
1 c. Tomatoes, diced
½ c. Pineapple diced
1 Jalapeno, chopped
¼ c. Red Onion, chopped
1 Garlic Clove, minced
3 Tbsp. Cilantro, minced
1 Lime, juiced
Salt & Pepper, to taste
Preheat oven to 400ºF.
Season the chicken breast with salt and pepper. Heat a large skillet with cooking oil over medium high heat.
When the pan is hot, add chicken and sear until golden brown, about 3-5 minutes. Flip and sear the other side for another 3-5 minutes.
Add Gojo Teriyaki Sauce over the chicken and ¼ c. water to the bottom of the pan, cover and place in the oven.
In the meantime, make the pineapple salsa by mixing all the ingredients together and set aside.
Pull chicken out of the oven once it's cooked through (internal temp of at least 165ºF) and easy to shred. Shred the chicken with two forks and place back in the pan with the cooking liquid. Add more Gojo Teriyaki Sauce to taste, if desired.
Place chips on a sheet pan and cover with cheese. Place in the oven and bake until the cheese just melts.
Pull chips from the oven and put shredded chicken on top along with the pineapple salsa.
Add desired garnishes and serve immediately.
Sliced avocado, cilantro, red onion, sour cream, shredded green cabbage, lime juice