Hawaiian Bbq Chicken Tacos with Pineapple Salsa
Hawaiian Bbq Chicken Tacos with Pineapple Salsa
TACOS: they’re a favourite among so many and for good reason! They’re quick and easy to prepare, hearty and so tasty! Although they are typically meant to be had during the warmer months, Canadians, Americans and Mexicans love to enjoy these filled tortillas all year round. There are so many variations of tacos out there, so there really is something for everyone! These Hawaiian Bbq Chicken Tacos are made of baked, shredded chicken breast slathered in Hawaiian bbq sauce and topped with green cabbage, homemade pineapple avocado salsa and chipotle mayo. Enough said!
Despite the title, you don’t need a bbq to make these Hawaiian Bbq Chicken Tacos although you are more than welcome to use one. I made it all in my kitchen oven because it is currently March and still cold here on Vancouver Island. There are a few components to the tacos, however each one is very simple and easy to prepare.
Chicken - boneless, skinless chicken breast works best for this recipe. You only need two chicken breasts. The shredded chicken is the main source of protein in this recipe.
For the Hawaiian Bbq Sauce:
Bbq sauce - You can use whatever type of bbq sauce that you like, just make sure it is “plain” or “original” and doesn’t have any added flavours. We will be adding to the bbq sauce to make it into a Hawaiian style Bbq Sauce.
Soy seasoning - Soy seasoning is one of the flavour additions that we will add to the bbq sauce. You can use regular soy seasoning or a soy-free seasoning such as coconut aminos.
Ginger - Ginger is another component of the Hawaiian Bbq Sauce. I recommend using fresh grated ginger for best results.
Garlic - I add a little fresh garlic into the bbq sauce as well for flavour. I recommend using fresh, minced garlic. Marinated garlic is ok if you don’t have fresh garlic.
Brown sugar - I use a little brown sugar to sweeten the bbq sauce, but it’s optional if you prefer the sauce to be less sweet.
Tortillas - I used mini half-wheat, half-corn tortillas for these tacos. They’re my favourite and they work great! You can use whatever tortillas that you like for this recipe.
Mozzarella - A more mild cheese works best for this recipe, so I went with mozzarella. There are a lot of flavours happening with these tacos, so I didn’t want to overpower them more. Simple mozzarella works perfectly!
For the pineapple salsa:
Avocado - I love an avocado salsa! We are doing a pineapple salsa here, but the addition of the avocado is so delicious and adds a bit of creaminess, texture and colour to the tacos. Make sure your avocados are not overripe or they will turn to mush.
Pineapple - The pineapple is a key ingredient in the salsa and also a key ingredient in the overall “Hawaiian vibe.” It adds an element of acid as well as sweetness to the salsa and tacos.
Lime - We can’t have salsa without lime! Lime plays an important role in balancing flavours and also adding acidity to the salsa.
Purple onion - I used a little purple onion in the salsa. The flavour of a purple onion pairs really well with bbq, chicken and pineapple.
Jalapeño - I also added a little jalapeño to the salsa for some heat and crunch. If you aren’t a fan of spice, go ahead and omit the jalapeño. The salsa will still be delicious without it!
For the chipotle mayo:
Chipotles - For the chipotle mayo, you will need 1 chipotle pepper in adobo sauce. You can buy these at most grocery stores in the international aisle.
Mayonnaise - A good quality mayonnaise is important for the chipotle mayo. Make sure you use REAL mayonnaise and not a dupe like miracle whip.
For the toppings:
Green Cabbage - I always love adding a little shredded green cabbage to my tacos for extra crunch and texture. You can use purple cabbage as well or cabbage from a pre-made coleslaw mix.
Cilantro - Cilantro is another important and authentic ingredient when it comes to tacos! I love the flavour of cilantro; it’s so fresh!
Hawaiian Bbq Chicken Tacos with Pineapple Salsa
Hawaiian Bbq Chicken Tacos with Pineapple Salsa
Ingredients
- 2 boneless, skinless chicken breasts
- 2/3 cup bbq sauce
- 1/4 cup soy seasoning or coconut aminos
- 2 tsp fresh grated ginger
- 3 garlic cloves, minced
- 2 tsp brown sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 1 ripe avocado, peeled and diced
- 1 cup diced fresh pineapple
- 1/4 cup finely diced purple onion
- 1 large jalapeno, deseeded and finely diced
- juice from 1 lime
- salt and pepper, to taste
- 8 small corn or flour tortillas
- olive oil, for brushing
- 2 cups shredded mozzarella cheese
- 1 cup shredded green cabbage
- cilantro, for garnishing
- 1 chipotle pepper in adobo sauce
- 1/2 cup mayonnaise
- salt and pepper, to taste
Instructions
- Preheat the oven to 400F and prepare an 8"x8" baking dish. Place both chicken breasts in the baking dish and set aside.
- In a small bowl, whisk together the bbq sauce, soy seasoning, ginger, garlic, brown sugar and salt and pepper until combined. Pour the sauce over the chicken breasts and bake for 20-25 minutes or until the chicken reads 165F on a thermometer.
- While the chicken is baking, make the salsa: In small mixing bowl, add the avocado, pineapple, purple onion, jalapeño, lime and salt and pepper to taste. Mix with a spoon until all of the ingredients are combined. Set aside.
- Make the chipotle mayo: In a small food processor or blender, add the mayonnaise and chipotle pepper and blend until fully combined and no chunks remain. Season to taste with salt and pepper. Set aside.
- When the chicken is done, shred the breasts with two forks. Stir the shredded chicken into the sauce until it is all coated.
- Turn up the heat in the oven to 425F.
- Brush the tortillas lightly with olive oil on both sides and place them on a large baking sheet. Sprinkle each one with a little mozzarella cheese, then chicken and then cheese again.
- Fold each one over into a taco and line them all up on one side of the pan so that they hold shape.
- Bake the tacos for 5-10 minutes or until the tortillas are crisp and the cheese is bubbling.
- Top tacos with shredded green cabbage, pineapple salsa, chipotle mayo and cilantro.
- Enjoy!
Notes
Note: the photos show cubed chicken but I find shredded chicken yields the best results!