Baked Hawaiian Chicken Tacos with Pineapple Salsa

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!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 tacos
Calories 153kcal
Author Ashley Fehr


  • 6 hard corn taco shells
  • 1 chicken breast chopped (Slow Cooker Coconut Chicken) -- see notes above
  • 1 cup shredded cheese
  • 1 cup diced fresh pineapple
  • 1/3 cup finely diced red pepper
  • 1/3 cup finely diced tomato drained of juices
  • 1 green onion sliced
  • zest of 1 lime
  • 1 tablespoon lime juice
  • drizzle of honey if desired
  • pinch of salt
  • Taco toppings as desired: tomato salsa sour cream, cilantro, etc.


  • 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!


*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.


Calories: 153kcal | Carbohydrates: 12g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 169mg | Potassium: 178mg | Fiber: 1g | Sugar: 3g | Vitamin A: 490IU | Vitamin C: 26.2mg | Calcium: 109mg | Iron: 0.5mg