Hawaiian Chicken Tacos

Prep Time: 15 minutes 

Cook Time: 20 minutes 

Servings: 12 tacos



12 small Crepini® Egg Wraps with (Cauliflower or Gluten-Free Grains) 
16 ounces (about 2) boneless, skinless chicken breasts
½ cup Teriyaki sauce
½ cup pineapple juice
3 tablespoons light brown sugar, packed (or coconut sugar)
1 tablespoon toasted sesame oil
½ teaspoon ground black pepper
¼ teaspoon red pepper flakes

For the Pineapple Slaw

1 cup purple cabbage, shredded
1 carrot, shredded
¾ cup pineapple, diced
2 tablespoons fresh cilantro, roughly chopped
3 tablespoons unsweetened Greek yogurt
1 tablespoon lime juice
2 teaspoons Sriracha


  1. Make the marinade: To an 8x8-inch baking dish, add Teriyaki sauce, pineapple juice, brown sugar, sesame oil, black pepper and red pepper flakes. Whisk to combine, then add chicken breasts to marinade. Turn a few times to coat. Cover with plastic wrap and place in the refrigerator for 1 hour (ideally overnight).
  2. When almost ready to cook the chicken, make the pineapple slaw: To a medium mixing bowl, add all ingredients. Toss to coat, taste, and adjust seasoning as needed. Cover with plastic wrap and place in the refrigerator until ready for assembly.
  3. Remove the chicken from the refrigerator and marinade. Reserve marinade. 
  4. Preheat grill to medium heat. Place breasts on the grill and cook until done, 8-10 minutes per side (an instant read thermometer should read 165°F). Use a pastry brush to coat breasts with marinade as they cook.
  5. Remove from grill, let rest 5 minutes then chop into bite-sized pieces.
  6. Assemble tacos by filling each Crepini with some chicken and pineapple slaw. Serve warm. 

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