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Crunchy Hawaiian Chicken Tacos

Author: Anita's Table Talk


  • 6 flour tortillas (warmed)
  • cups broccoli slaw
  • 1 cup spinach leaves, chopped
  • ¼ cup canned crushed pineapple, drained
  • 1 pound cooked chicken, diced (rotisserie chicken works)


  • ¼ cup mayonnaise
  • ¼ cup rice vinegar
  • teaspoons garlic powder
  • teaspoons onion powder
  • 1 teaspoon chili powder


For the Dressing and Slaw

  • In a small bowl, WHISK together mayonnaise, vinegar, garlic powder, onion powder, and chili powder.
  • In a large bowl, MIX broccoli slaw, drained pineapple, and spinach with dressing.

For the Tacos

  • PLACE ½ cup of warm shredded cooked chicken in tortilla.
  • TOP with ½ cup of the broccoli/pineapple/spinach mixture.
  • WRAP tortillas, taco style. SERVE immediately or refrigerate for later.


These also taste great warmed slightly in a grill pan before serving.