A delicious way to mix up your taco game. 

Total Time: 30 minutes
Servings: 4


For the Marinade

  • 2 Tbsp Garlic, minced
  • 1 Tbsp fresh Ginger, grated
  • 2 Tbsp Brown Sugar
  • ¼ cup Rice Wine Vinegar
  • 2 Tbsp Soy Sauce
  • 1 Tbsp Crushed Black Pepper

For the Slaw

  • 1 cup, fresh Pineapple, sliced into sticks
  • 1 fresh Mango, sliced into sticks (slightly unripe if possible)
  • ½ cup fresh Papaya, sliced into sticks
  • Any other available tropical fruits, sliced into sticks
  • 2 Green Onion, diced
  • 1 cup Napa Cabbage, thinly sliced
  • 1 Lime, juice and zest

Chef's Tip

Don’t be shy with all your favorite taco toppings here!


  1. Stir together the marinade ingredients in a bowl and toss the chicken into it. Mix well and allow to sit for at least ½ an hour, up to overnight.
  2. Preheat a grill to 400˚ F and soak the planks in hot water for at least 15 minutes.
  3. Prepare the slaw by combining all the ingredients, mix well, taste for seasoning, and set aside.
  4. Place the chicken on the planks and set on the grill. Reserve any left over marinade to baste the chicken after the first 10 minutes.
  5. When the chicken is cooked, about 15-20 minutes, remove from the grill and set aside to rest before slicing. It will be sticky and golden
  6. Briefly heat the tortillas on the grill before filling with chicken and the slaw, serve immediately.

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Maple Grilling Planks