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1
Make the teriyaki sauce by whisking cornstarch into the water in a medium saucepan.
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2
Add remaining ingredients, then bring mixture to a boil.
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3
Reduce heat and simmer for 7 to 10 minutes or until thicker.
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4
Let sauce cool before you use it for marinating.
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5
When the sauce is cool, measure out 1 cup of sauce and set it aside.
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6
Use the remaining sauce to pour over chicken tenders in a medium bowl.
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7
Cover chicken and let it marinate for at least 6 hours.
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8
Overnight is even better.
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9
When chicken has marinated, preheat a large skillet over medium/low heat.
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10
Wipe the pan with a little oil.
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11
Remove the chicken from the marinade (and toss out the marinade) and saute chicken in the pan for 8 to 10 or until chicken is cooked through and browned on both sides.
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12
Slice each chicken filet into 3 or 4 pieces and spoon all the chicken into a medium bowl.
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13
Microwave the leftover 1 cup of teriyaki sauce in the oven for 30 to 60 seconds or until it's hot.
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14
Pour the sauce over the sliced chicken in the bowl.
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15
When you're ready to build the tacos, preheat another skillet over medium heat.
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16
Toss a tortilla into the pan for a minute, then flip it over and add 2 to 3 tablespoons of shredded cheese across the center of the tortilla.
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17
Let the tortilla sit in the pan for about a minute or so (until the cheese starts melting) then remove the tortilla and immediately spoon the equivalent of one chicken tender into the tortilla (3 or 4 chunks of chicken).
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18
Spoon about 1 1/2 tablespoons of leftover teriyaki sauce from the cooked chicken bowl over the chicken in each taco.
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19
Arrange about 1/3 cup shredded lettuce over the chicken in each taco.
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20
Follow that up with 1 to 2 tablespoons of pineapple chunks, 1 to 2 tablespoons diced tomato, and a couple pinches of chopped green onion.
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21
Repeat process for remaining tacos.
