Home Chef Teriyaki Chicken Thigh Tacos

3 oz shishito peppers
6 small tortillas
1 red bell pepper
2 green onions
3 oz pineapple chunks
1 tsp sriracha
1 lime
2 oz teriyaki glaze
14 oz diced chicken thighs

Prepare the Ingredients

Trim and thinly slice green onions, keeping white and green portions separate. Pat pineapple dry and coarsely chop. Coarsely chop peanuts. Halve lime. Cut one half into wedges and juice other half. Stem shishito peppersand slice into ½" rounds. Stem, seed, remove ribs, and cut red bell pepper into ½" dice. Pat diced chicken thighs dry. Don't worry about trimming. Excess fat will render while cooking and add flavor.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add shishito peppers and red bell pepper to hot pan and cook undisturbed until starting to char, 2-3 minutes. Stir in pineapple and cook undisturbed until pineapple starts to brown and peppers are tender, 2-3 minutes. Transfer salsa to a mixing bowl. Let cool, 5 minutes. Once cool, stir in 2 tsp. lime juice, green portions of green onions, and ¼ tsp. salt until combined. Reserve pan; no need to wipe clean. While salsa cools, cook chicken.

Return pan used to cook peppers to medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and stir occasionally until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Add white portions of green onions and stir constantly until aromatic, 30-60 seconds. Remove from burner and stir in teriyaki glaze and Sriracha (to taste). While chicken cooks, warm tortillas.

Wrap tortillas in a damp paper towel and microwave until warm, 30 seconds.

late dish as pictured on front of card, filling tortillas with chicken, and topping with pineapple-pepper salsa and peanuts. Squeeze lime wedges over dish to taste. Bon appétit!