Chipotle Pineapple Chicken Tacos
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Chipotle Pineapple Chicken Tacos

A super simple and easy taco recipe
Course Main Course
Servings 4 Servings
Author Jessica

Ingredients

  • 1 Whole Rotisserie Chicken or 3 chicken breasts, cooked
  • 8 large Soft-Shell Tortillas
  • 1 Small Pineapple cut into 8-10 pineapple rings
  • ¼ cup Barbecue Sauce + more for topping
  • ½ cup Cheddar Cheese shredded
  • 1 Bell Pepper seeded and cut in half
  • ½ medium Red Onion sliced thin
  • 1 bag of Coleslaw
  • Fresh Parsley optional

Coleslaw Dressing

  • 1/3 cup Mayonnaise
  • 2 Tablespoons Granulated Sugar
  • 1 Tablespoon Rice Vinegar
  • ½ teaspoon Black Pepper
  • Pinch of Salt

Spicy Mayo

  • ¼ cup Mayonnaise
  • ½ teaspoon Sriracha Hot Sauce
  • 1/8 teaspoon Chipotle Pepper Powder

Instructions

Coleslaw

  • In a large bowl, empty the entire bag of coleslaw.
  • In a small bowl combine mayonnaise, granulated sugar, rice vinegar, black pepper, and salt. Rapidly stir or whip with a whisk to fully combine, the sauce should be smooth with no chunks.
  • Pour sauce over top of the coleslaw and toss. Refrigerate for at least 30 minutes or overnight before serving.

Spicy Mayo

  • In a small bowl combine mayonnaise, Sriracha hot sauce, and chipotle pepper powder. Stir to fully combine sauce, cover and refrigerate until ready to serve.

Tacos

  • Turn on the grill and heat it up.
  • Shred rotisserie chicken and toss with ¼ cup of your favourite barbeque sauce. Set aside.
  • Remove the seeds from the bell pepper and it into 2 halves.
  • Slice pineapple into 8-10 rings and dry pieces off with a paper towel.
  • Once the grill is nice and hot, adjust down to medium heat and place the pineapple and bell pepper directly onto the grill. Grill pineapple for 2-3 minutes per side, and the bell pepper for 4-5 minutes per side.
  • When the pineapple and pepper is grilled, slice them up into small bite sized pieces. Set aside.
  • If preferred (but highly recommend) grill the soft-shell tacos before building the tacos. Place the tacos on the warm grill for 30 seconds per side, just to warm them. Be careful, these can over cook and become crunchy very quickly, so you have to watch them close. Place between a kitchen towel to keep them warm.

Building the tacos

  • Stack two soft shell tortilla sells side by side on a plate. (see above pictures)
  • First place coleslaw into the tacos, then layer on the BBQ rotisserie chicken, bell pepper, grilled pineapples, red onion, and shredded cheese. Top with more BBQ sauce and the Spicy Mayo. Garnish with parsley, if desired. Serve immediately.