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Slow Cooker Hawaiian Chicken Tacos

Slow Cooker Hawaiian Chicken Tacos

Prep time 20 minutes
Cook time 4 hours
Ready in 4 hours, 20 minutes
Makes 8 servings


  • 2 1/2 pounds boneless chicken thighs or breasts
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 can (20 ounces) crushed pineapple in 100% pineapple juice
  • 3 tablespoons soy sauce
  • 1/2 cup organic apple cider vinegar
  • 1/2 cup organic ketchup
  • 1/3 cup organic brown sugar
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons cornstarch + 2 tablespoons water

Pineapple Red Pepper Salsa

  • 1 cup fresh pineapple, diced
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely diced
  • 1 tablespoon cilantro, minced
  • 1/2 lime, juiced

For Serving

  • 16 taco-size whole grain tortillas


Slow Cooker Hawaiian Chicken Taco Filling
1. Place chicken in slow cooker along with onion, garlic, ginger, pineapple (with juices), soy sauce, vinegar, ketchup, brown sugar and red pepper flakes.
2. Cook on high for 3-4 hours, until chicken is soft. Remove chicken from slow cooker and shred with two forks. Return to slow cooker.
3. Mix together cornstarch and water in a small bowl and stir into chicken.
4. Cover and cook for another 10-15 minutes, until thickened.

Pineapple Salsa
1. In a medium bowl, mix together pineapple, red bell pepper, red onion, cilantro and lime juice.

To Serve
1. Heat tortillas over direct flame on gas cook top or in a large skillet. Keep warm in a cloth towel.
2. To serve, spoon some Hawaiian Chicken on top of corn tortilla and top with Pineapple Red Pepper Salsa.
Recipe by Jeanette Chen of