Best Hawaiian Tacos Recipes

Hawaiian Tacos image

Provided by cookiedog

Time 6h8m

Yield 6-8 tacos, 3-4 serving(s)

Number Of Ingredients 19

2 large boneless skinless chicken breasts, chopped in 1/2 inch pieces (about 1 1/4 lbs.)
1/2 cup pineapple juice (reserved from canned pineapple)
3 tablespoons low sodium soy sauce
1 lime, juice of
1 tablespoon honey
2 teaspoons minced garlic (2 large cloves)
1/4 teaspoon ground ginger
1/2 cup canned pineapple chunk (reserve juice for marinade)
1/2 cup tropical fruit
1/2 avocado
2 tablespoons onions (green spring or red)
8 sprigs cilantro
1/2 lime, juice of
1 serrano chili, seeded and diced (optional)
6 -8 small corn tortillas or 6 -8 small flour tortillas
grated monterey jack cheese or cheddar cheese
sour cream
salsa
4 ounces diced green chilies or 1 poblano chile, roasted seeded and chopped

Steps:

Marinade: Place chopped chicken breast pieces in a quart size plastic bag. Mix marinade ingredients and pour over chicken, seal bag and squish around to distribute marinade. Place in the refridgerator for at least 6 hours or overnight.
After chicken has marinated, make the pineapple salsa: Dice all of the salsa ingredients and gently fold them together until mixed. You can use all pineapple or a combination of pineapple, kiwi, mangos, and mandarine orange segments. Sprinkle with the lime juice and season with salt and pepper.
To cook chicken: Preheat a large saute pan over medium heat. Add the chicken and marinade to the pan being careful of the rising steam and cook until the chicken is cooked through, stirring occasionally (about 5 minutes). Turn up the heat to high and cook until the liquid evaporates and the chicken just begins to char - Make sure to keep your eyes on it at this point as it can burn quickly - Remove the pan from the heat.
Let your family build their own tacos using the tortillas, chicken, shredded cheese, chopped green chiles, sour cream, salsa, and pineapple salsa.

Hawaiian BBQ Pork Wonton Tacos Recipe - (4/5) image

Provided by á-170995

Number Of Ingredients 15

TACOS
24-30 small wonton wrappers (can be found in the chilled Asian section near the produce)
1 pound pork roast
4 teaspoons liquid smoke
2 teaspoons salt (sea salt if you have it)
2 cups broccoli slaw
1/2 red onion, thinly sliced
1/4 cup cilantro, roughly chopped
SAUCE
1/4 cup ketchup
1/4 cup soy sauce
1/3 cup pineapple juice (I used the juice from a can of crushed pineapple)
1 teaspoon minced garlic
1 tablespoon brown sugar
1/8 teaspoon ginger

Steps:

Place pork roast in the slow cooker. Add liquid smoke, and sprinkle pork with salt. Cook on low 8 hours or on high 4 hours. 30 minutes before serving, Remove the pork from the slow cooker and shred with two forks. Preheat oven to 400. Spray a baking sheet generously with cooking spray. Lay wonton wrappers out on a flat surface. Put 3-4 tablespoons water in a small bowl. Spoon about 2 tablespoons of shredded pork into the center of each wonton. Top with 1-2 tablespoons broccoli slaw and some red onion slices. Wet your finger tips with the water, then pinch two opposite corners of each wonton together so they stick together. Place wonton tacos on prepared baking sheet in a single layer, not touching. Spray tacos generously with cooking spray. Bake 10-15 minutes until wontons get crisp and edges begin to brown. While the tacos are baking, prepare the sauce. Combine all sauce ingredients in a medium sauce pan and whisk over medium-high and bring to a boil. Reduce to simmer and allow to thicken until tacos are done baking.Top with cilantro. Drizzle sauce onto tacos, or serve as a dipping sauce.

Hawaiian Tacos image

Provided by katie in the UP

Categories Pineapple

Time 45m

Yield 12 tacos, 6 serving(s)

Number Of Ingredients 13

1 lb bulk hot Italian sausage
1/2 cup chopped onion
2 garlic cloves, minced
4 dashes hot pepper sauce
12 taco shells
1 cup shredded cheddar cheese
3 roma tomatoes, seeded and chopped
1 cup cucumber, seeded and chopped
1 (8 ounce) can pineapple tidbits, drained
1/3 cup chopped red onion
2 jalapenos, chopped (seeded if prefer)
2 tablespoons fresh cilantro, chopped
1 tablespoon brown sugar

Steps:

Assemble salsa (tomatoes, cucumber, pineapple tidbits, red onions, cilantro, brown sugar and jalapenos) refrigerate.
In a large skillet cook sausage, onion and garlic until sausage is browned and onion is tender; stir to break up sausage.
Drain off fat.
Stir in pepper sauce.
Spoon meat mixture into taco shells.
Top with Hawaiian Pineapple salsa and sprinkle with cheese.