BBQ Pineapple Baked Chicken Tacos are for dinner tonight! Here’s the deal…once you bake a taco, you just cannot go back. They’re just so much better BAKED! This little recipe right here, combines two of my favorite flavor combos: BBQ and pineapple. Yum! Happy Taco Thursday!
This recipe serves four.
1 pound of cooked and shredded chicken (click here to see the easy way I do this)
1 (18 oz) bottle of your favorite BBQ sauce (I use Sweet Baby Ray’s)
1 (8 oz) can of pineapple tidbits, do not drain
about 10 green onions, chopped (reserve a few to garnish at the end)
a big pinch of both salt and pepper
1½ cups of shredded Swiss cheese
8 crunchy taco shells (I use the Stand and Stuff kind to help keep them upright but you don’t have to)
Preheat oven to 425 degrees.
Lightly spray an 8×8 baking dish with cooking spray and then set aside.
In a mixing bowl, toss together your cooked and shredded chicken, BBQ sauce, pineapple, green onions and a pinch of both salt and pepper. Next, divide up this mixture between your taco shells and then stand them up in the prepared baking dish. Finally, sprinkle your shredded Swiss down on top.
Pop your tacos in the oven and bake about 15 to 18 minutes or until the the cheese is melted and the shells are toasted. Remove from oven and serve with a sprinkling more of chopped green onions.