1 chicken breast
White pepper powder, to taste
½ teaspoon salt
½ teaspoon honey
½ cup pineapple, chopped
1 tablespoon cooking wine
3 tablespoons mayonnaise
¼ teaspoon salt, optional
½ teaspoon sugar, if needed
Boil chicken with chicken broth, rough chopped onion, adobo seasoning, and garlic for about 45 minutes or until it easily shreds.
Remove chicken and set aside to cool.
Once cool, shred with 2 forks or with your hands.
Sauté the finely diced onions and tomatoes until caramelized, add tomato sauce and chicken.
Bring to a simmer and season with salt and pepper.
Place shredded chicken on tostada shell and garnish with sour cream, shredded lettuce, Parmesan cheese and cilantro.
Serve with Spanish rice.