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grilled chicken tacos

Grilled Chicken Tacos

Serving Size:
Total Time:
More than 1 hour
Preparation Time:
Under 30 Minutes
Preparation Method:
Meal Occasion:
Level of Difficulty:
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This recipe is recommended for 4 servings
  • 4 slices fresh or canned pineapple
  • 1 jalapeño pepper with seeds
  • 3 tablespoons plus 1/4 cup lime juice, divided
  • 2 tablespoons sugar
  • 2 tablespoons canola oil
  • 1 tablespoon HOUSE OF TSANG® Low Sodium Soy Sauce
  • 3 cups coleslaw mix (shredded cabbage and carrots) or sliced napa cabbage
  • 1/4 cup fresh cilantro leaves
  • 4 cloves garlic, minced
  • 1/4 cup spicy barbecue sauce
  • 3 tablespoons honey
  • 3 boneless, skinless chicken breasts
  • 8 CHI-CHI'S® Soft Taco Size Flour Tortillas
  • 1 (16-ounce) jar CHI-CHI'S® Thick & Chunky Salsa
  • Salt and freshly ground pepper, to taste


  1. To make pineapple slaw, prepare grill for medium heat. Grill pineapple and jalapeño 3 to 5 minutes on each side or until cooked and grill marks appear. Dice pineapple and jalapeño.
  2. In medium bowl, combine pineapple, jalapeño, 3 tablespoons lime juice, sugar, oil, soy sauce and pinch each salt and pepper. Add coleslaw mix and cilantro; stir to combine.
  3. To make lime-garlic chicken, in large bowl, combine remaining 1/4 cup lime juice, garlic, barbecue sauce and honey.
  4. Cut each chicken breast in half horizontally. Add to lime mixture. Stir to coat chicken. Cover; refrigerate 30 minutes.
  5. Prepare grill for medium heat. Remove chicken from marinade; discard any remaining marinade. Grill chicken 4 to 5 minutes on each side or until cooked through. Cut chicken into strips. Grill tortillas 30 seconds on each side or until warm. Fill tortillas with pineapple slaw, chicken and salsa.