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Hawaiian Beef Tacos with Pineapple and Cabbage

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These Hawaiian Beef Tacos are a vibrant fusion of tropical flavors and textures, featuring juicy marinated beef paired with fresh pineapple and crunchy cabbage. Perfect for a quick weeknight meal, they bring a taste of summer to your table.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs (or breasts)
  • 1/2 cup soy sauce
  • 1/4 cup pineapple juice
  • 2 tablespoons brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper flakes (optional, for heat)
  • 1 cup fresh pineapple, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, seeded and finely chopped (optional)
  • Juice of 1 lime
  • Salt to taste
  • 2 cups green cabbage, finely shredded
  • 1 cup red cabbage, finely shredded
  • 1/4 cup carrots, grated
  • 1 tablespoon mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • 8 small corn or flour tortillas
  • Lime wedges (for garnish)
  • Additional cilantro (for garnish)

Instructions

  1. Prepare the Chicken Marinade: In a mixing bowl, combine 1/2 cup soy sauce, 1/4 cup pineapple juice, 2 tablespoons brown sugar, 2 cloves minced garlic, 1 teaspoon minced ginger, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1/2 teaspoon black pepper, and optional crushed red pepper flakes. Whisk until well mixed. Tip: Taste the marinade; it should be a good balance of sweet and salty.
  2. Marinate the Chicken: Add 1 pound of chicken thighs (or breasts) to the marinade, ensuring they are well coated. Cover and refrigerate for at least 15 minutes or ideally up to 2 hours for deeper flavor. Tip: Don’t marinate too long; the acid can make the chicken mushy.
  3. Prepare the Pineapple Salsa: In a separate bowl, mix together 1 cup diced fresh pineapple, 1/4 cup finely chopped red onion, 1/4 cup chopped cilantro, and jalapeño (if using). Squeeze the juice of 1 lime over the mixture and add salt to taste. Set aside to allow flavors to meld.
  4. Make the Cabbage Slaw: In another bowl, combine 2 cups finely shredded green cabbage, 1 cup finely shredded red cabbage, and 1/4 cup grated carrots. Whisk together 1 tablespoon mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon sugar, salt, and pepper to taste. Pour the dressing over the cabbage mixture and toss until evenly coated.
  5. Cook the Chicken: Heat a large skillet over medium-high heat. Remove the chicken from the marinade (discard marinade) and place in the skillet. Cook for 5-7 minutes on each side, or until the chicken is cooked through and has a nice golden-brown color. Tip: Use a meat thermometer; chicken should reach an internal temperature of 165°F.
  6. Warm the Tortillas: While the chicken is cooking, warm the tortillas in a separate pan or directly over an open flame for 30 seconds to 1 minute on each side until pliable and slightly charred.
  7. Assemble the Tacos: Slice the cooked chicken into strips and arrange them on the warmed tortillas. Top with a generous scoop of cabbage slaw and pineapple salsa. Tip: Add extra lime juice or cilantro for an extra flavor boost.
  8. Serve: Garnish with lime wedges and additional cilantro on the side. Enjoy your Hawaiian Chicken Tacos immediately while they’re fresh and vibrant!

Nutrition

Keywords: The marinade is crucial for flavor. Even a short marinating time makes a difference, so don’t rush this step! Use a well-seasoned cast iron or non-stick skillet to prevent sticking and ensure even cooking.

Find it online: https://crumella.com/hawaiian-beef-tacos-with-pineapple-and-cabbage/