Aloha Pineapple Chicken Tacos with Slaw
Experience a tropical escape with these vibrant tacos. Tender, juicy chicken is marinated in a sweet and savory pineapple-soy sauce, seared to perfection with caramelized pineapple, and served in warm tortillas with a crisp, creamy, and tangy cilantro-lime slaw.
Equipment
- Large skillet or cast-iron pan
- Medium mixing bowl
- Large mixing bowl
- small mixing bowl
- Whisk
- Slotted spoon
- Chef's knife
- Cutting board
- Measuring cups
- Measuring spoons
- Garlic press or microplane
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- ½ cup 100% pineapple juice
- ¼ cup low-sodium soy sauce or tamari
- 2 tablespoons brown sugar, packed
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup fresh pineapple chunks
- 1 tablespoon avocado oil or other neutral oil
- 4 cups shredded cabbage mix green & red cabbage with carrots
- ½ cup mayonnaise
- ¼ cup red onion, finely diced
- ¼ cup fresh cilantro, chopped, plus more for garnish
- 1 large lime, juiced
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8-12 small flour or corn tortillas
- Optional garnishes: sliced jalapeños, crumbled cotija cheese, sriracha mayo
Instructions
- [object Object]
- [object Object]
- [object Object]
- [object Object]
Notes
Variations & Tips:
- For a gluten-free version, use tamari instead of soy sauce and serve on corn tortillas.
- Chicken breasts can be used instead of thighs; be careful not to overcook them.
- For a smokier flavor, grill the marinated chicken and pineapple chunks instead of pan-searing.
- To add some heat, add a finely diced jalapeño or a teaspoon of chipotle powder to the marinade.
- Avoid marinating the chicken for more than 4 hours, as the enzymes in the pineapple juice can make the texture mushy.
- Do not crowd the pan when cooking the chicken; this ensures a good sear rather than steaming the meat.
- For a gluten-free version, use tamari instead of soy sauce and serve on corn tortillas.
- Chicken breasts can be used instead of thighs; be careful not to overcook them.
- For a smokier flavor, grill the marinated chicken and pineapple chunks instead of pan-searing.
- To add some heat, add a finely diced jalapeño or a teaspoon of chipotle powder to the marinade.
- Avoid marinating the chicken for more than 4 hours, as the enzymes in the pineapple juice can make the texture mushy.
- Do not crowd the pan when cooking the chicken; this ensures a good sear rather than steaming the meat.