12 oz. boneless, skinless chicken breast halves
1/3 cup pineapple juice
2 tsp. taco seasoning
¼ tsp. garlic powder and ½ tsp. cayenne pepper
1 Tbsp. lemon juice and 2 Tbsp. soy sauce
2 cups 4 Cheese Mexican Blend
8 corn tortillas fried into taco shells, or prefab if you must
1 cup salsa
½ cup chopped green onions
1 cup shredded lettuce
1 cup chopped fresh tomato
Place chicken in a plastic bag. Combine pineapple juice, taco seasoning, garlic powder, cayenne pepper, lemon juice, and soy sauce. Pour into bag and close securely. Marinate in the refrigerator 1-4 hours. Remove chicken from marinade; discard marinade. Its job is done. Grill or broil chicken 4 to 5 inches from heat source 6 minutes per side or til cooked through. Cool slightly; chop into small pieces. Place about 2 Tbsp. cheese down the center of taco shell, then put in chicken, salsa, green onion, shredded lettuce, tomato, and remaining cheese. (4 servings)
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