Chicken recipes

Hawaiian BBQ Chicken Tacos

When I’m in an innovative slump, I usually go to my friends and family for recipe inspiration. What does my cousin Ashley tell me to make every time? Hawaiian Chicken.

Hawaiian BBQ Chicken Tacos

Hawaiian BBQ Chicken Tacos

INGREDIENTS

FOR THE HAWAIIAN BBQ CHICKEN:

  • 3 lbs boneless skinless chicken breast
  • 1 1/2 cups unsweetened pineapple juice
  • 1/2 cup honey BBQ sauce (I used Sweet Baby Ray’s Honey BBQ)
  • 1/3 cup soy sauce
  • 1/4 cup rice vinegar or apple cider vinegar
  • 1/4 cup brown sugar, lightly packed
  • 2 cloves garlic, minced
  • 1 teaspoon minced ginger
  • 12 tablespoons sriracha
  • 12 flour tortillas
  • 1 cup sharp cheddar cheese, shredded

FOR THE PINEAPPLE SLAW:

  • 1/2 small purple cabbage, sliced thin
  • 1/4 medium green cabbage, sliced thin
  • 1/4 fresh pineapple, cored and diced
  • 1/2 small red onion, diced
  • 2 tablespoons cilantro, chopped
  • 1/4 cup unsweetened coconut milk
  • 2 tablespoons fresh lime juice
  • 1 tablespoon sriracha
  • 1 teaspoon brown sugar
  • 1/4 teaspoon salt
  • Crushed red pepper, to taste (optional)

INSTRUCTIONS

  1. Spray a crockpot with non-stick cooking spray.
  2. Combine the pineapple juice, soy sauce, BBQ sauce, vinegar, garlic, ginger, brown sugar, and sriracha in a large bowl and whisk until well combined.
  3. Place the chicken breasts in the slow cooker and cover with the pineapple juice mixture.
  4. Cover and cook on low for 7-8 hours.
  5. Combine all of the slaw ingredients in a large bowl and toss to combine. Cover and refrigerate until ready to serve.
  6. When the chicken is fully cooked, shred with 2 forks in the sauce and toss. Let it absorb the sauce for another 30 minutes and then serve with the slaw on the flour tortillas and with a sprinkle of cheddar cheese!

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