Hawaiian BBQ Chicken Tostada Stacker Recipe

Grilled chicken strips tossed in a Japanese style Katsu BBQ sauce, topped with a creamy white cheese sauce and a pineapple Pico de Gallo, all served over a crispy tostada, then stacked with a second layer for double the delicious!

Ingredients

Servings: 10

AMOUNT	MAIN INGREDIENTS
30 oz.	*Tyson®* Grilled Chicken Strips, #10046210928
10 fl oz.	Land O Lakes® Ultimate White Cheese Sauce, #39944
20 ea	*Mexican Original®* 5.5" 100% Whole Grain Corn Tostada Shells #10231940621
2 1/2 Cups	Salsa - Prepared

Sub-Recipe Ingredients

Katsu Sauce

Servings: 1 1/2 cu.

AMOUNT	MAIN INGREDIENTS
3/4 cu.	Ketchup
1/4 cu.	Worcestershire Sauce - Reduced Sodium
1 oz.	Soy Sauce - Low Sodium
1 oz.	Dijon Mustard
1 oz.	Apple Cider Vinegar
1 Tbsp.	Sugar
1 Tbsp.	Garlic Powder

Pineapple Pico

AMOUNT	MAIN INGREDIENTS
4 cup	Flame-Roasted Pineapple & Pepper Blend #034971 - Thawed And Drained
1/4 cup	Lime Juice
1/4 cup	Cilantro

Directions

Step 1: In a 4” hotel pan mix frozen fajita strips with the Katsu sauce. Cover and bake in a convection oven at 350°F for 25-30 minutes. Or until reaching 165°F. Hold in hot box until ready to serve.

Step 2: Warm Ultimate White Cheese sauce to 145°F and hold until ready to build tostadas.

To Build Tostada

Step 1: Place one tostada in serving container.

Step 2: With a heaping #24 scoop lay 1.5oz. of Katsu sauced Chicken Strips on top of the bottom tostada.

Step 3: Top with 1.5oz of Pineapple Pico de Gallo.

Step 4: With a 0.5 oz. ladle, drizzle Ultimate White Cheese Sauce over chicken.

Step 5: Top with the second tostada and repeat steps of adding chicken, then pineapple and cheese.

Step 6: Serve with a side of salsa’.

Image of HAWAIIAN BBQ CHICKEN TOSTADA STACKER Nutrition Facts. Image of HAWAIIAN BBQ CHICKEN TOSTADA STACKER Meal Components and Allergens.

Katsu Sauce

Step 1: Mix all ingredients and hold under refrigeration until ready to build tostadas. Can make a day ahead, sauce will hold under refrigeration for 5 days.

Pineapple Pico

Step 1: In a mixing bowl combine pineapple blend, cilantro, and lime juice until thoroughly combined then hold Pineapple Pico de Gallo under refrigeration until ready to build nachos. Can hold under refrigeration for up to 3 days.