These Pineapple BBQ Pulled Chicken Tacos are a quick and easy summer meal – it’s simple to make with homemade shredded chicken, but it’s especially quick with rotisserie chicken or store-bought shredded chicken.
Easy pulled chicken tacos
- This is a great weeknight dinner you can whip up in just 30 minutes – even quicker if you use pre-shredded chicken or rotisserie chicken!
- The chicken filling can be made up to 3 days ahead, or frozen for up to 3 months. This makes it great for make-ahead meals!
- Serve the chicken with taco shells, pineapple coleslaw and your favorite toppings – everyone can assemble their own dinner at the table.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Chicken: I made my chicken by following my easy shredded chicken recipe. Feel free to use your favorite recipe for shredded chicken instead, use pre-shredded chicken or shred a rotisserie chicken.
- BBQ sauce: I used a hickory smoked BBQ sauce. It’s a prominent ingredient in this recipe, so I recommend picking one you like the flavor of.
- Pineapple slaw: I always make my pineapple coleslaw with these tacos, but it’s not mandatory. You can also make a regular coleslaw or simply top your tacos with some undressed slaw mix if you need extra-easy tonight.
- Taco shells: I prefer using soft flour taco shells for this recipe. I also like using the mini-sized (5-6 inches) because the tacos are quite saucy and are easier to eat in small shells.
- More flavor: If you want to add a little extra flavor, feel free to season your filling with some Worcestershire sauce, hot sauce and/or honey.
How to make Pineapple BBQ Pulled Chicken Tacos
1. Place the chicken, BBQ sauce and crushed pineapple in a large skillet. Season with salt and pepper.
2. Stir to combine while simmering the filling over medium to medium-high heat. Simmer for 5-10 minutes, until juices have thickened and chicken is juicy and flavorful.
add ingredients to skillet filling after simmering
3. Serve immediately with taco shells, slaw, lime juice and fresh cilantro.
Recipe tips
- Use the crushed pineapple undrained, you need the liquid to yield juicy, saucy chicken.
- If you prefer a very saucy/juicy taco filling, feel free to add 2-3 tablespoons of pineapple juice to the filling.
- On the other hand, if the sauce around your chicken filling doesn’t thicken enough to your liking (depends a lot on exact BBQ sauce and pineapple used, as well as personal taste), stir a slurry of 1 teaspoon cornstarch and 2 teaspoons pineapple juice into the filling and simmer for one more minute to help thicken the juices.
- My husband likes a kick with his tacos, so he uses sliced Jalapeño to top his serving. You could also add red pepper flakes or crushed chipotle.
Storage tips
The chicken filling can be refrigerated in an airtight container for up to 3 days.
You can also freeze the filling. Allow to cool to room temperature, then pack into a freezer bag or container labelled with the name and date and freeze for up to 3 months. Defrost in the fridge overnight, then reheat in a skillet over medium heat until fully heated. You may need to add a splash of pineapple juice (or water) and BBQ sauce to the skillet to get the right sauce consistency again.
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Hawaiian BBQ Chicken Tacos
Recipe details
Ingredients
- 4 cups cooked and shredded chicken
- 1 cup BBQ sauce
- 1 cup crushed pineapple undrained
- salt & ground black pepper to taste
- 12 small soft flour taco shells I use between 5 and 6 inch flour tortillas
- fresh lime and cilantro for serving
- pineapple slaw for serving (optional)
Instructions
- Place shredded chicken, BBQ sauce and crushed pineapple in large skillet. Season with salt and pepper.
- Stir well and bring to a simmer over medium to medium-high heat. Simmer for 5-10 minutes, stirring often, until juices have thickened and chicken is juicy and flavorful.
- Serve chicken filling immediately with warmed taco shells, lime wedges, cilantro and pineapple slaw, if desired.
Notes
Ingredient notes
- Chicken: I made my chicken by following my easy shredded chicken recipe. Feel free to use your favorite recipe for shredded chicken instead, use pre-shredded chicken or shred a rotisserie chicken.
- BBQ sauce: I used a hickory smoked BBQ sauce. It’s a prominent ingredient in this recipe, so I recommend picking one you like the flavor of.
- Pineapple slaw: I always make my pineapple coleslaw with these tacos, but it’s not mandatory. You can also make a regular coleslaw or simply top your tacos with some undressed slaw mix if you need extra-easy tonight.
- Taco shells: I prefer using soft flour taco shells for this recipe. I also like using the mini-sized (5-6 inches) because the tacos are quite saucy and are easier to eat in small shells.
- More flavor: If you want to add a little extra flavor, feel free to season your filling with some Worcestershire sauce, hot sauce and/or honey.
Recipe tips
- Use the crushed pineapple undrained, you need the liquid to yield juicy, saucy chicken.
- If you prefer a very saucy/juicy taco filling, feel free to add 2-3 tablespoons of pineapple juice to the filling.
- On the other hand, if the sauce around your chicken filling doesn’t thicken enough to your liking (depends a lot on exact BBQ sauce and pineapple used, as well as personal taste), stir a slurry of 1 teaspoon cornstarch and 2 teaspoons pineapple juice into the filling and simmer for one more minute to help thicken the juices.
- My husband likes a kick with his tacos, so he uses sliced Jalapeño to top his serving. You could also add red pepper flakes or crushed chipotle.
Storage tips
Refrigerate chicken filling in airtight container for up to 3 days, or freeze for up to 3 months. Defrost in the fridge overnight, then reheat in skillet until piping hot all the way through (you may need to add some extra juice/water and BBQ sauce to reach the correct consistency).Nutrition
More recipe information
Recipe first published on 05/05/2016. Updated with a much better recipe, new photos and better text on 04/23/2021. The previous recipe used diced chicken, but I’ve since come to appreciate shredded chicken much more and like it a lot better for tacos vs diced.
Margaret Ann @ MAK and Her Cheese says
These tacos look perfect for me! So many times I think I want Mexican food then find myself with a sweeter/more Americanized version (i.e. BBQ chicken apple quesadilla = heaven). Thanks for the recipe!
Sarah @Whole and Heavenly Oven says
Bring on ALL the tacos, girl! I can’t get enough in my life right now. 😉 LOVE all that smothered BBQ chicken goodness plus pineapple!!
Stacey @ Bake.Eat.Repeat. says
Mommy brain is totally real and so annoying. Although I like to tell myself that it’s gotten better as the kids have gotten older, but I’m not entirely sure that’s true. Maybe just trying to make myself feel better about my lack of memory these days! These tacos look fantastic, love the pineapple slaw!
Jess @ Flying on Jess Fuel says
Oooh yes!! I love pairing fruit with tacos!! These sound so yummy– love all the flavors in there. And you can never go wrong with 30 minute meals! 🙂
Denise @ Sweet Peas & Saffron says
Oooh now I want to find some of those taco boats. They are so cute! Love the flavors you have going in these tacos! Perfection!
Cyndi – My Kitchen Craze says
I could eat tacos every day and never tire of them, so there is no thing as overload! 🙂 These sound and look amazing! I love all the flavors and I wish I had them for dinner right now. Can I come over? 😉
Keith @ How’s it Lookin? says
They look delicious. I never had tacos like this, thanks for sharing
marcie says
Mommy brain is real, and I wish I could say it gets better when your kids are teenagers but it doesn’t! 🙁 At least there are tacos, and these have some of my favorite flavors going on. These look so fresh and delicious, Nora!
Rachel @ Bakerita says
There is no such thing as taco overload! I love the Hawaiiaan BBQ flavors you brought to this taco party, and I want to dig right into one. Swoon!
Liz @ Floating Kitchen says
Oh I’ve been meaning to try these stand up shells. I have been seeing them all over the internet lately. They definitely look like they make things much less messy – and I’m all for that! These savory-sweet tacos are pure perfection!
Ashley – The Recipe Rebel says
THIS is my kind of taco! I thoroughly enjoy regular tacos, but “BBQ” and “Hawaiian” are two things we can never have too much of! Now to find those taco boats!
Sherri says
Why have I never heard of taco boats? How fun are those? Loving everything in this dish, and what beautiful pics!
Gayle @ Pumpkin ‘N Spice says
I could never have enough tacos, so overloading on them is not a problem to me! 🙂 I love the Hawaiian and bbq flavors, Nora! I think those blend together perfectly in just about any dish, but especially in tacos. Love the ease of this simple dish!