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Hawaiian BBQ Street Tacos with Pineapple Ginger Slaw

5 from 4 votes


  • 1/3 cup Angelo Pietro Ginger Dressing
  • 1/4 cup lite Soy Sauce
  • 2 tbsp Garlic, diced fine
  • 2 tbsp Ketchup
  • 1 1/2 tbsp Brown Sugar
  • 1 1/2 - 2 lbs Chicken, boneless-skinless breasts, tenders, or thighs recommended
  • 1 package Flour Tortillas


  • Combine dressing, soy sauce, garlic, ketchup, and brown sugar in a bowl and whisk together.
  • Add chicken & marinade to a zip sealed bag and place in a bowl in the refridgerator for 12-24 hours to marinate.
  • Heat grill to 400˚ F and grill chicken until temperature reaches 160˚ F
  • Make Pineapple Ginger Slaw (recipe in notes)
  • Remove chicken from grill and allow to rest and juices redistribute.
  • Slice chicken thinly for tacos.
  • Make tacos by layering Hawaiian BBQ chicken and pineapple ginger slaw


Pineapple Ginger Slaw:
Toss 2 cups finely shredded cabbage with 1/3 cup Angelo Pietro Ginger Dressing, 1/4 cup Mayo, 3/4 cup finely dice Pineapple, sliced green onions, and salt & pepper to taste.
Refrigerate until ready to use in Hawaiian BBQ Street Tacos.