Chicken + Pineapple + BBQ Sauce? Yes, these are pretty damn delicious. And they reminder me of the flavors from my Maui honeymoon. {Wah! I wanna go back!}

Apologies for being MIA this last week. I was asked to travel to Austin, Texas for work, and while it was so awesome to get a taste of 70-80 degree weather for a week, I was so kindly welcomed home with rain and ice. Thank you, New Jersey.

This recipe is super quick to prepare, making it a perfect weeknight dinner. If you don’t have wraps, this chicken-pineapple mixture would make a really great pulled chicken sandwich. YUM!

Hawaiian BBQ Chicken Taquitos

Adapted from DamnDelicious.Tumblr.com

Ingredients

• 1 tablespoon olive oil
• 1 red onion, thinly sliced
• 2 cups shredded rotisserie chicken
• 1 cup shredded cheese (I used 1/2 cup extra sharp cheddar and 1/2 cup Monterrey jack with jalapeno peppers)
• 1 cup diced pineapple
• 1/3 cup BBQ sauce (I used Jack Daniel’s Original No. 7)
• 1 tablespoons cilantro, chopped
• Salt and pepper, to taste
• 8 whole wheat tortillas, softened

Directions

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
2. Heat the oil in a large pan and saute the onion until caramelized (about 10 minutes).
3. In a large bowl, mix the cooked onion, shredded chicken, cheese, pineapple, BBQ sauce and cilantro. Taste and adjust with salt and pepper.
4. Place 2 or 3 heaping tablespoons of the chicken mixture into one tortilla at a time. Roll tightly, then place bottom-seamed down onto the parchment paper.
5. Bake for 15 minutes. Enjoy with extra BBQ sauce for dipping.