Ingredients
- 50 grams of pineapple
- 18 grams of Teriyaki sauce
- 112 grams of Pulled Chicken Breast
- 25 grams of Krusteaz Buttermilk Complete Pancake Mix
- 17 grams of Krusteaz Fat Free Honey Cornbread
- 28 grams of Montchevre Crumbled Goat Cheese Fresh & Natural
- 14 grams of raw green onion
Directions
- Divide your chicken into sections that weigh 112 grams each. Wrap each section individually in foil and place in a baking pan. Cook at 350 degrees for 40-45 minutes until meat reads 155 degrees F. 2.Once meat is fully cooked, shred the pork or slice in small, thin sections.
- Mix 18 grams of the Teriyaki sauce with your meat. Set aside.
- Grill your pineapple slices. You can use a grill, George Foreman, or a pan on the stovetop. Or, enjoy raw!
- Chop your pineapple.
- Combine cornbread and pancake mix together with about 1/2 cup to 3/4 cup of water. Mix until batter has the consistency of pancake mix.
- Divide mixture in half and pour into the waffle maker to create two, thin waffles.
- Assemble your taco using the cornbread waffles as tortillas. Fill your tacos with the shredded teriyaki pork and top with pineapple, goat cheese and green onions!