Step 1

Chicken: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add chicken and cook 3-5 minutes, or until golden brown on one side. Flip chicken over and add the can of pineapple with juice to the skillet. Cover and reduce heat to medium and simmer 10 minutes, stirring pineapple occasionally, adding additional water if the liquid evaporates too quickly. Add carrots, cover and simmer 5-10 minutes more or until chicken shreds easily. Remove chicken and let rest for 5 minutes before shredding.

Step 2

Sauce: While chicken is cooking, whisk all of the Sauce ingredients together except for the coconut milk and cornstarch in a large bowl. Add 1 cup of the sauce to a medium saucepan and stir in coconut milk and cornstarch. Bring to a boil and reduce heat to simmer until thickened, 1-2 minutes. To the remaining sauce in the bowl, add shredded chicken/pineapple/carrots and stir until well combined.

Step 3

Assemble: Lightly spray a 9x13 baking dish with nonstick cooking spray. Add 1/2 cup of sauce from saucepan and spread over the bottom of the baking dish (it will barely cover bottom).

Step 4

Add a few spoonfuls of chicken/carrot/pineapple to each tortilla and top with a few spoonfuls of cheese (about 1 1/2 cups cheese total). Roll up and place seam side down in prepared baking dish. Pour remaining sauce over tortillas and spread evenly. Sprinkle with remaining cheese.

Step 5

Bake: Bake for 30 minutes at 350 degrees F. Turn oven to broil and cook until cheese is golden brown (2-3 minutes). Garnish with chopped green onions, cilantro and crushed peanuts as desired.