Looking for a quick and delicious meal that will satisfy the whole family? These Sweet and Savory BBQ Chicken Tacos are the perfect answer.
Packed with flavor, easy to make, and loaded with health benefits from pineapple, this recipe is sure to become a staple in your weeknight dinner rotation!
To make these Hawaiian BBQ Chicken Tacos, you’ll need a mix of fresh and pantry ingredients. Here’s a quick shopping list:
- Chicken: Boneless chicken breasts are ideal for this recipe because they cook quickly and shred easily. You can substitute with chicken thighs if preferred.
- BBQ Sauce: Choose your favorite BBQ sauce for the best flavor. You can use a tangy, sweet, or smoky variety based on your preference.
- Pineapple Juice: Fresh pineapple juice adds a natural sweetness and helps tenderize the chicken. Opt for 100% pineapple juice for the best taste.
- Pineapple: Fresh pineapple chunks add a juicy burst of flavor. If fresh pineapple is not available, you can use canned pineapple chunks in juice, but be sure to drain them well.
- Red Onion and Cilantro: These fresh ingredients add a burst of flavor and color to your pineapple mixture.
- Lettuce and Taco Shells: Shredded lettuce adds crunch, while soft taco shells are perfect for holding all the delicious fillings.
Tips for Making the Dish
Prepping Ahead
You can make the BBQ chicken and pineapple mixture ahead of time. Simply cook and shred the chicken, then store it in an airtight container in the refrigerator. The pineapple mixture can also be prepared a day in advance. When you’re ready to serve, just reheat the chicken and warm the tortillas.
Tips for a Perfect Meal
- For extra flavor, try adding a squeeze of lime juice over the tacos before serving.
- If you like a bit of heat, add a few slices of jalapeño to the pineapple mixture.
- Warm your taco shells in the oven or microwave just before serving to keep them soft and pliable.
- For a crunchier texture, lightly toast the taco shells in a dry skillet over medium heat for 1-2 minutes.
Hawaiian BBQ Chicken Tacos
Ingredients
- 1/2 tablespoon of oil
- 4 boneless chicken breasts
- 2/3 cup BBQ sauce
- 2/3 cup pineapple juice
- 1 small pineapple, cut into chunks
- 1/4 cup finely chopped red onion
- 2 tablespoons freshly chopped cilantro
- 1/2 cup shredded lettuce
- Salt and pepper, to taste
- 8 soft taco shells
Instructions
- Prep the Pan: Heat the oil in a large frying pan over medium heat. If you prefer, you can also use nonstick cooking spray for an easier clean-up.
- Cook the Chicken: Season the chicken breasts with salt and pepper. Add them to the pan and cook until browned on all sides, which should take about 3 to 4 minutes.
- Add the Sauce: Pour the BBQ sauce and pineapple juice over the chicken. Let it heat up until the sauce thickens and coats the chicken evenly—this will take an additional 4 to 5 minutes. Be careful as the sauce might start to bubble.
- Prepare the Pineapple Mixture: While the chicken cooks, mix together the pineapple chunks, chopped red onion, cilantro, and a dash of salt and pepper in a medium bowl.
- Assemble the Chicken Tacos: Distribute the shredded lettuce evenly among the taco shells. Spoon the BBQ chicken into the warm tortilla shells (you can microwave them for about 15 seconds to make them pliable). Top each taco with the pineapple mixture, then roll them up.
Slow Cooker/Crockpot Instructions
If you prefer a hands-off approach or want to prepare this dish in advance, using a slow cooker or crockpot is a great option. Here’s how:
- Prepare the Chicken: Season the chicken breasts with salt and pepper and place them in the bottom of the slow cooker.
- Add the Sauce: Pour the BBQ sauce and pineapple juice over the chicken.
- Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shreds with a fork.
- Shred the Chicken: About 30 minutes before serving, shred the chicken directly in the slow cooker using two forks. Stir to coat the chicken with the sauce.
- Prepare the Pineapple Mixture: While the chicken cooks, mix together the pineapple chunks, chopped red onion, cilantro, and a dash of salt and pepper in a medium bowl.
- Assemble the Tacos: Distribute the shredded lettuce evenly among the taco shells. Spoon the BBQ chicken from the slow cooker into the warm tortilla shells and top each taco with the pineapple mixture, then roll them up.
Dealing with Leftovers
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. The pineapple mixture can also be kept in the fridge. To repurpose leftovers, try using the BBQ chicken in sandwiches or salads. You can also add the chicken to a stir-fry or make BBQ chicken quesadillas for a different twist.
Enjoy Your BBQ Chicken Tacos
These Hawaiian BBQ Chicken Tacos are a delightful combination of sweet and savory, with a fresh crunch from the pineapple mixture and the BBQ chicken. They’re quick to prepare, making them perfect for a busy weeknight dinner, or use your slow cooker for a set-it-and-forget-it meal. Plus, pineapple is packed with nutrients like vitamin C and bromelain, which can aid digestion and boost your immune system.
Give this recipe a try, and you might just find yourself adding it to your weekly meal plan!
