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Mouthwatering Hawaiian Chicken Tacos

Delicious Mouthwatering Hawaiian Chicken Tacos recipe with step-by-step instructions.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 47 minutes
Servings 8 servings
Calories 1550 kcal

Ingredients
  

For the pineapple salsa

  • 2 cups pineapple (diced into 1/4-inch pieces for even distribution)
  • 1/2 cup red onion (finely diced)
  • 2 jalapeños (seeded and finely minced for consistent heat)
  • 1/3 cup cilantro (chopped)
  • 2 limes (juiced and zest of 1 lime)
  • 1/2 tsp salt

For the seasoning

  • 2 lb chicken breasts (cut into 1-inch cubes)
  • 2 tbsp avocado oil
  • 2 tsp paprika
  • 1 tsp ginger powder
  • 1 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper

For the sauce

  • 1/2 cup pineapple juice
  • 1/4 cup brown sugar
  • 1/4 cup soy sauce (Less Sodium recommended)
  • 1/4 cup water
  • 2.5 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp sriracha
  • 1 tbsp cornstarch

Instructions
 

  • In a medium bowl, combine the diced pineapple, finely diced red onion, minced jalapeños, chopped cilantro, lime juice, lime zest, and salt. Stir gently to combine, being careful not to break down the pineapple pieces. Taste and adjust seasoning if needed. Set aside at room temperature—this allows the flavors to meld while you prepare the chicken.
  • In a small bowl, whisk together the pineapple juice, brown sugar, soy sauce, water, rice vinegar, sesame oil, and sriracha until the sugar begins to dissolve. In a separate small cup, mix the cornstarch with 1 tablespoon of water to create a slurry, then add it to the sauce mixture and whisk until smooth. This prevents lumps and ensures the sauce thickens evenly.
  • In a small bowl, mix together paprika, ginger powder, garlic powder, salt, and black pepper. Cut the chicken breasts into 1-inch cubes and toss them with the spice mixture until evenly coated. Heat avocado oil in a large skillet over medium-high heat until shimmering, then add the seasoned chicken in a single layer. I prefer to let the chicken sit undisturbed for 2-3 minutes before stirring—this creates a golden exterior and locks in juices.
  • Continue cooking the chicken over medium-high heat, stirring occasionally, for 6-8 minutes total until the cubes are golden brown on most sides and cooked through (internal temperature of 165°F). The chicken should be nearly cooked through at this point, not completely raw inside.
  • Reduce the heat to medium and pour the glaze sauce from Step 2 over the cooked chicken, stirring constantly to coat evenly. Simmer for 3-5 minutes, stirring occasionally, until the sauce thickens and coats the chicken with a glossy sheen. The cornstarch will fully activate and the flavors will meld together beautifully.
  • Warm your taco shells or tortillas according to package directions. Divide the glazed Hawaiian chicken among the shells, then top generously with the pineapple salsa from Step 1. I like to add the salsa just before eating so it stays fresh and crisp rather than getting soggy from the warm chicken.