Grilled Pineapple Teriyaki Fish Tacos

Instructions

1. Whisk hoisin sauce, honey, rice vinegar, 1 1/2 teaspoons of the oil and 2 teaspoons of the Seasoning in small bowl until blended. Set aside. 
2. Brush pineapple with 1 tablespoon of the remaining oil. Sprinkle with 1 teaspoon of the Seasoning. Grill until lightly charred, turning occasionally. Remove from grill and cool slightly; coarsely chop. 
3. Brush fish with remaining 1 tablespoon oil and remaining 3 teaspoons of the Seasoning. Place fish on grill on medium heat. Grill 5 minutes per side until fish is flaky, brush with honey mixture during the last 2 minutes of cooking. Divide fish evenly among tortillas. Top with pineapple, cabbage, green onions and cilantro. Serve with creamy drizzle sauce, if desired.  

For a Creamy Pineapple Teriyaki Drizzle Sauce: mix 1/2 cup Japanese-style mayonnaise, 1 tablespoon ketchup, 1 1/2 teaspoons unseasoned rice vinegar, 1 teaspoon McCormick® Grill Mates® Pineapple Teriyaki Seasoning and 1/2 teaspoon soy sauce until blended. Refrigerate until ready to serve.