These Baked Hawaiian Chicken Tacos are perfect for game day or any gathering because you can serve a whole bunch at once! Stuffed with slow cooker coconut chicken, baked, then topped with an easy homemade pineapple salsa!
1chicken breastchopped (Slow Cooker Coconut Chicken) -- see notes above
1cupshredded cheese
1cupdiced fresh pineapple
1/3cupfinely diced red pepper
1/3cupfinely diced tomatodrained of juices
1green onionsliced
zest of 1 lime
1tablespoonlime juice
drizzle of honey if desired
pinch of salt
Taco toppings as desired: tomato salsasour cream, cilantro, etc.
Instructions
Preheat oven to 400 degrees F and line up taco shells in an 8x8" pan so that they are snug and standing upright.
Divide chicken between the taco shells. Sprinkle cheese on top and bake for 15 minutes or until cheese is melted and chicken is heated through.
While the tacos are baking, prepare your salsa: combine pineapple, red pepper, tomato, green onion, lime zest and juice in a medium bowl. Add a drizzle of honey if desired and salt to taste.
Serve tacos with pineapple salsa and desired taco toppings!
Notes
*Because baked tacos don't keep well, I didn't want to make a huge batch. The recipe is easily double for a 9x13" pan if you need.