Hawaiian Chicken Fajitas

What can I say-different and tasty!

• Ready In: 8 hrs 30 mins
• Serves: 4
• Yields: 8 tortillas

Ingredients

• 4  boneless skinless chicken breasts
• 6  slices pineapple, fresh (1/2 inch slices)
• 6  cups  baby mesclun
• 8  large flour tortillas
• 1⁄2 cup tamari
• 1⁄2 cup  unsweetened pineapple juice
• 1  tablespoon  sesame oil
• 1⁄2 cup  packed brown sugar
• 1  tablespoon red pepper flakes
• 2  teaspoons  grated gingerroot
• 1  teaspoon  minced garlic
• 1  tablespoon wasabi paste
• 1⁄4 cup honey
• 1⁄2 cup mayonnaise
• 3  tablespoons sour cream
• 4  tablespoons  unsweetened pineapple juice
• 1  teaspoon  minced fresh cilantro
•  salt and pepper

Directions

1. In-between wax paper lightly pound chicken until uniform in thickness.
2. In a small saucepan mix together the tamari, unsweetened pineapple juice, sesame oil, brown sugar, red pepper flakes, grated ginger and garlic.
3. Bring to a quick boil, reduce heat and simmer for 3 to 5 minutes, or until sugar dissolves.
4. Remove from heat and let cool.
5. Place chicken in a freezer bag and add marinade.
6. Marinate at least 8 hours.
7. Prep Grill.
8. While grill is heating up whisk together in a medium bowl the wasabi paste, honey, mayo, sour cream, pineapple juice, cilantro, salt and pepper.
9. Grill the chicken and pineapple slices until done, about 30 minutes.
10. Quickly heat the flour tortillas on the grill.
11. To assemble:
12. Slice chicken and pineapple.
13. Place a small bed of greens on each tortilla, followed by the chicken and pineapple. Drizzle the wasabi cream evenly over each and chow down!