Hawaiian Chicken Tacos Teriyaki

This flavorful Hawaiian chicken taco recipe brings together sweet teriyaki, juicy pineapple, and a spicy slaw for an island-inspired meal that's sure to impress. The combination of sweet and savory flavors with a touch of heat creates a perfect balance that makes these tacos irresistible.

I created these tacos after vacationing in Hawaii and wanting to bring those tropical flavors home. They've become our family's favorite summer dinner when we're craving something that feels like a getaway on a plate.

Ingredients

• Chicken breast: provides a lean protein base that absorbs the marinade beautifully
• Kikkoman® Teriyaki Marinade & Sauce: delivers authentic umami flavor without having to make sauce from scratch
• Pineapple juice: tenderizes the chicken while adding natural sweetness
• Brown sugar: caramelizes during cooking for depth of flavor
• Kikkoman® Sesame Oil: adds a nutty undertone that complements the teriyaki perfectly
• Cabbage and carrots: create a crunchy texture contrast to the tender chicken
• Fresh pineapple chunks: provide juicy bursts of sweetness in every bite
• Kikkoman® Sriracha Hot Chili Sauce: balances the sweet elements with just the right amount of heat
• Corn tortillas: offer an authentic base with a slightly sweet corn flavor that works perfectly with the fillings

Step-by-Step Instructions

Create the Marinade:

Whisk together the teriyaki sauce, pineapple juice, brown sugar and sesame oil in a medium bowl until sugar completely dissolves. This sweet and savory liquid will flavor the chicken and later become your glaze. Divide the mixture in half, using one portion for marinating and reserving the other for the glaze.

Marinate the Chicken:

Place chicken breasts in half of the marinade mixture, making sure they're fully submerged. Refrigerate for 30 minutes to allow the flavors to penetrate and the pineapple enzymes to tenderize the meat. Avoid marinating longer than 30 minutes as the acids can break down the chicken too much.

Prepare the Slaw:

While chicken marinates, combine the shredded cabbage, carrots, diced pineapple, cilantro, mayonnaise, sriracha, and lime juice in a large bowl. Toss thoroughly until all ingredients are evenly coated with the creamy, spicy dressing. The slaw can be made up to 2 hours ahead and refrigerated to allow flavors to meld.

Create the Glaze:

Pour the reserved half of marinade into a saucepan over medium high heat. Bring to a simmer and cook for 5 to 8 minutes, stirring occasionally. The mixture should reduce by approximately half and become noticeably thicker, coating the back of a spoon. This reduction concentrates the flavors and creates a sticky glaze that will cling to the chicken.

Grill the Chicken:

Cook marinated chicken breasts over medium heat for 4 to 6 minutes per side until the internal temperature reaches 165°F. The sugars in the marinade will caramelize, creating delicious charred edges. Let the chicken rest for 5 minutes before chopping to allow juices to redistribute throughout the meat.

Finish and Assemble:

Chop the rested chicken into small, bite sized pieces and toss with the thickened glaze until completely coated. Warm corn tortillas in a hot, dry skillet for about 30 seconds per side until pliable and slightly charred. Fill each tortilla with glazed chicken, top with a generous spoonful of pineapple slaw, and garnish with fresh cilantro.

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The pineapple in this recipe is truly the magic ingredient. Not only does it add sweetness, but its natural enzymes actually help tenderize the chicken during marination. My family discovered this recipe during a rainy weekend when we were craving something tropical, and it instantly transported us to warmer days.

Make Ahead Options

These Hawaiian chicken tacos offer several make ahead possibilities that make entertaining easier. The marinade can be prepared up to 3 days in advance and stored in the refrigerator. The slaw components can be chopped and stored separately, then tossed with the dressing up to 2 hours before serving. You can even grill the chicken earlier in the day, then reheat it in the glaze just before serving for a stress free meal.

Perfect Pairings

Complete your Hawaiian taco feast with complementary sides that enhance the tropical theme. Coconut rice makes an excellent accompaniment, absorbing any extra glaze that drips from the tacos. A simple black bean salad with corn and avocado adds additional protein and healthy fats. For beverages, try serving with a pineapple mocktail or, for adults, a mai tai or light Mexican lager with a lime wedge.

Ingredient Swaps

This versatile recipe welcomes substitutions based on dietary needs or what you have available. For a gluten free version, verify your teriyaki sauce is gluten free or make your own with tamari. Chicken thighs can replace breasts for juicier results. Vegetarians can substitute firm tofu or tempeh that's been pressed and marinated. The slaw works beautifully with broccoli slaw mix instead of cabbage, and Greek yogurt can replace mayonnaise for a lighter option.

Common Queries

→ Can I use a different cut of chicken?

Yes, chicken thighs work well and offer extra juiciness. Adjust grilling time as needed for doneness.

→ How can I make the slaw less spicy?

Reduce or omit the sriracha in the slaw, or serve it on the side for guests to adjust heat to taste.

→ Do the tortillas need to be heated before filling?

Warming tortillas in a skillet or over an open flame helps them stay pliable and enhances their flavor.

→ Can this be made ahead for a party?

You can prep all components in advance. Assemble tacos just before serving to keep textures fresh.

→ Is there a dairy-free option for the slaw?

Use a vegan or dairy-free mayonnaise for the slaw to keep the dish completely dairy-free.

→ What sides pair well with these tacos?

Try coconut rice, black beans, or a light cucumber salad as refreshing accompaniments.