Hawaiian Chicken Tacos–Always a Teen Favorite

I just finished up another summer of teen and kid cooking classes, and per the request of some of my students, I have to share this recipe for Crunchy Hawaiian Chicken Tacos.

I’ve been making this Chicken Taco recipe in my cooking classes for so many years I’ve lost count. But it’s a recipe that never gets old.

And these tacos are super simple to make. And that never gets old either!

It’s the perfect recipe to “hide” all those veggies you can never get kids (or hubbie) to eat.

What’s so Healthy about these Tacos

Crunchy Hawaiian Chicken Tacos are loaded with so much nutrition I don’t know where to start.

Colorful and delicious, these chicken tacos are low in sugar and packed with nutritional powerhouses–broccoli, spinach, red cabbage, pineapple and lean chicken.

Broccoli slaw–contains broccoli, carrots, and red cabbage–vitamins and antioxidants galore.
Spinach–Builds strong muscles (think of Popeye’s flexed biceps).
Pineapple–Vitamin C, anti-inflammatories and anti-oxidants.
Chicken breasts–Lean protein.

Everything kids and teens need for their growing bodies are packed into a tortilla.

They’re super sweet from the fresh pineapple, but with no-added sugar!

And did I mention that kids LOVE THEM!

I never get tired of seeing the kids’ surprised faces when they find out how tasty these tacos are.

And adults love them, too!

How to Make Crunchy Hawaiian Chicken Tacos

First, make the dressing.
In a small bowl, WHISK together mayonnaise, rice vinegar, garlic powder, onion powder, and chili powder.
In a large bowl, MIX broccoli slaw, drained pineapple, and spinach with the dressing.
On a flour tortilla, PLACE ½ cup of warm Slow Cooker Shredded Chicken.
TOP with ½ cup of the broccoli/pineapple/spinach mixture.
WRAP tortillas, taco style. SERVE immediately or refrigerate for later.

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