Ingredients
2 cups cooked chicken, shredded or diced
1 cup pineapple chunks (fresh or canned, drained)
1 cup mushrooms, sliced
1 tbsp olive oil
8 small tortillas
For the sauce:
2 tbsp gochujang
1 tbsp soy sauce
1 tbsp honey
1 tbsp rice vinegar
1 tsp sesame oil
2 cloves garlic, minced
Toppings:
1/2 cup shredded red cabbage
1/4 cup chopped cilantro
2 tbsp sesame seeds
Lime wedges
Instructions
Heat olive oil in a skillet over medium heat. Add mushrooms and cook until golden.
Add chicken and pineapple, sauté for 3–4 minutes until slightly caramelized.
In a small bowl, whisk together gochujang, soy sauce, honey, vinegar, sesame oil, and garlic.
Pour sauce into the skillet and toss everything to coat. Cook until sticky and heated through.
Warm tortillas in a pan or over flame.
Fill tortillas with chicken mixture, then top with cabbage, cilantro, and sesame seeds.
Finish with a squeeze of fresh lime juice and serve immediately.