Hawaiian Chicken Tacos Teriyaki
Home cooks adore these Hawaiian Chicken Tacos Teriyaki for their vibrant, tropical flavors that bring a taste of paradise to any weeknight dinner. The perfect blend of smoky grilled chicken, sweet teriyaki glaze, and crunchy pineapple slaw makes every bite irresistible. Serve them at summer cookouts, Taco Tuesdays, or even a quick weeknight meal that feels like a vacation. It's the kind of recipe that turns ordinary ingredients into an extraordinary meal.
What Makes This Recipe Special
- The marinade doubles as a glaze-simmer the reserved portion to intensify flavor and create a glossy coating for the chicken.
- Pineapple slaw is a game-changer: the sriracha-mayo adds a creamy heat that cuts through the sweetness of the teriyaki.
- Quick assembly: the slaw can be prepped ahead while the chicken marinates, saving time without sacrificing freshness.
- Sesame oil in the marinade adds an umami depth that balances the sweet and tangy notes perfectly.
Ingredients
12 corntortillas
Cilantro for garnish
2 lbschicken breast
1 cupKikkoman® Teriyaki Marinade & Sauce
6 ozpineapple juice
1/2 cupbrown sugar
2 tspKikkoman® Sesame Oil
2 cupscabbage, shredded
1 cupcarrots, shredded
1 cuppineapple, diced
1/4 cupcilantro
1/4 cupmayonnaise
1 tbspKikkoman® Sriracha Hot Chili Sauce
2 tbsplime juice
Nutrition
520 caloriesCalories
Per serving · Values are estimates
Instructions
1
Combine the teriyaki sauce, pineapple juice, brown sugar, and sesame oil in a medium bowl and whisk until all the sugar dissolves. Divide the marinade in half.
2
Place the chicken in one half of the marinade and chill for 30 minutes.
3
Combine the cabbage, carrots, pineapple, cilantro, mayonnaise, sriracha, and lime juice in a bowl. Toss until evenly coated.
4
Simmer the remaining marinade in a saucepan over medium-high heat until reduced by half and thickened, about 5-8 minutes. Remove from heat.
5
Grill the marinated chicken over medium heat for 4-6 minutes per side. Let the chicken rest for 5 minutes, then chop into bite-sized pieces.
6
Toss the chopped chicken with the thickened marinade to coat.
7
Warm the tortillas in a skillet. Fill each tortilla with a scoop of chicken, a spoonful of pineapple slaw, and garnish with cilantro.
Essential Tips
Grill chicken safely
Pat the chicken dry before grilling to ensure a good sear. Use a meat thermometer to check doneness-chicken should reach 165°F (74°C) in the thickest part.
Balance the slaw heat
If you prefer milder slaw, reduce the sriracha to 1 tsp or substitute with lime juice for brightness. For extra crunch, add diced jicama or bell peppers.
Warm tortillas properly
Heat tortillas in a dry skillet for 30 seconds per side until pliable. Stack them in a clean towel to keep them soft while assembling tacos.
Marinate longer for deeper flavor
If time allows, marinate the chicken for up to 4 hours in the fridge. The longer it sits, the more tender and flavorful it becomes.
Use fresh pineapple
Fresh pineapple adds juiciness and texture to the slaw. Avoid canned pineapple, which can make the slaw too watery and dilute flavors.
Smart Swaps & Variations
Spicy Kick
Add 1 diced jalapeño to the pineapple slaw or swap sriracha for a hotter chili sauce like Huy Fong® Sambal Oelek.
Vegetarian
Replace chicken with thick slices of grilled halloumi or marinated and grilled portobello mushrooms.
Low-Sugar
Use a sugar-free teriyaki sauce and substitute brown sugar with 2 tbsp honey or maple syrup for a lighter glaze.
Beef Version
Swap chicken for flank steak, slicing thinly against the grain for tender, smoky tacos.
What to Serve With This
- Serve with coconut rice or a simple jasmine rice to soak up the teriyaki sauce.
- Pair with a cold Hawaiian Punch or a limeade for a tropical drink accompaniment.
- Add a side of edamame or cucumber slices for a refreshing crunch.
- Garnish tacos with quick-pickled red onions for a tangy contrast to the sweet glaze.
Storage & Reheating
Storage
Store leftover chicken and slaw separately in airtight containers in the fridge for up to 3 days. Keep tortillas in a sealed bag at room temperature for 1-2 days.
Reheating
Reheat chicken in a skillet over medium heat for 3-4 minutes or microwave in 30-second intervals until warmed through. Warm tortillas in a dry pan before serving to restore texture.
Expert Chef Tips
- For extra caramelization on the chicken, brush it with additional marinade during the last minute of grilling instead of just tossing it post-grill.
- Use a mix of white and dark sesame seeds as a garnish for a nutty flavor and visual appeal.
- For a deeper teriyaki flavor, reduce the glaze until it coats the back of a spoon, then add a splash of soy sauce or fish sauce to balance the sweetness.
Equipment You’ll Need
- Grill or grill pan (for authentic char marks)
- Medium saucepan (for reducing the glaze)
- Chef's knife and cutting board (for prepping veggies)
- Mixing bowls (for marinade and slaw)
Nutritional Benefits
- Each serving (2 tacos) provides approximately 520 calories, with 22g of protein from the chicken, ideal for a balanced meal.
- The pineapple slaw offers vitamin C and antioxidants from cabbage, carrots, and pineapple, supporting immune health.
- Teriyaki glaze contributes small amounts of iron and calcium from the brown sugar and sesame oil, though moderation is key due to sodium content.
- Corn tortillas provide fiber and complex carbs, making this dish a lighter alternative to flour tortillas while still satisfying.
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Frequently Asked Questions
Can I use bottled teriyaki sauce instead of the marinade?
Yes, but adjust the recipe: use 1/2 cup bottled teriyaki sauce and mix with 1/4 cup pineapple juice, 1/4 cup brown sugar, and 1 tsp sesame oil. Simmer to thicken as directed.
What's the best way to shred cabbage for slaw?
Use a sharp knife or mandoline to slice cabbage thinly for even texture. Alternatively, pulse cabbage in a food processor for quick, uniform shreds.
Can I bake the chicken instead of grilling?
Absolutely! Bake chicken at 400°F (200°C) for 20-25 minutes, flipping halfway. Chop and toss with the glaze as directed.
Is the slaw too wet when stored overnight?
Yes, the slaw may release liquid. Drain excess liquid before serving or add a splash of lime juice to freshen it up.
Can I make the chicken ahead and reheat?
Yes! Cook the chicken, chop it, and store it separately. Reheat in a skillet with a splash of water or microwave with a damp paper towel for 1-2 minutes.
What's a good substitute for Kikkoman® products?
For teriyaki sauce, use La Choy® Teriyaki Sauce or San-J® Teriyaki Sauce. For sriracha, substitute with Thai Kitchen® Chili Garlic Sauce or sriracha mayo.
How can I adjust the spice level in the slaw?
Start with 1 tsp sriracha and add more to taste. For a creamy, non-spicy option, mix mayo with lime zest and a pinch of salt instead.
Can I freeze the marinated chicken?
Yes, freeze chicken in the marinade for up to 3 months. Thaw overnight in the fridge before grilling. Do not freeze the prepared slaw.
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