Transport yourself to the islands with these Hawaiian Beef Tacos. Tender, slightly crispy, sweet-and-spicy shredded beef is paired with grilled pineapple salsa and tucked into warm tortillas with melted cheese for a balanced bite of savory, sweet, and heat.
This dish is ideal for busy weeknights. Most of the time is hands-off in a slow cooker — you’ll spend roughly 30 minutes prepping and the rest is slow-cooking while you relax or tackle other tasks.
I recently recovered from a fun mini triathlon and shared parts of the experience on Instagram. The swim was short — only 100 meters — but in a mucky lake, which made it memorable. The bike course included several hills and left my legs wobbly, though the scenery and a sighting of a doe and her fawns made it worth it. The run finished with a steep hill, and I learned the hard way that drinking from a cup while running is awkward at best. Despite the soreness and lake water, I finished the event in about 53 minutes and was energized enough to consider signing up for another one.
Back to the food — these tacos are my current favorite. The combination of slow-cooked, caramelized beef with bright grilled pineapple salsa and melted cheese makes a satisfying meal. It’s easy to scale and customizable: pork would be a great substitute for the beef if you prefer.
Print Recipe
Hawaiian Beef Tacos
Ingredients
For the Meat:
- 2 pounds boneless beef roast, mine was bottom round
- 1 cup pineapple juice*
- 1/2 cup bell peppers, diced
- 1/4 cup red onion, diced
- 1 jalapeno, minced
- 1/3 cup soy sauce
- 1/4 cup brown sugar
- 2 cloves garlic minced
- 1 tablespoon fresh ginger, grated
For the Salsa:
- 2 cups pineapple, cut into chunks*
- 1 teaspoon canola oil
- 1/2 cup green bell pepper, chopped
- 1/4 cup red onion, thinly sliced
- 2 tablespoons cilantro
- 1 tablespoon lime juice
For the tacos:
- 8 fajita size flour tortillas
- 1-1 1/2 cups shredded cheese, I used colby jack
Instructions
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Place the beef roast in a slow cooker and pour the pineapple juice over it. Add bell peppers, red onion, and jalapeno on top. Whisk together soy sauce, brown sugar, minced garlic, and grated ginger, then pour the mixture over the meat and vegetables. Cover and cook on high for 4–5 hours or on low for 7–8 hours.
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Near the end of cooking, combine the salsa ingredients (except the pineapple and oil) in a bowl and set aside. Heat a nonstick skillet with the oil over medium-high heat and cook the pineapple until golden and caramelized, stirring every few minutes. Add the cooked pineapple and about 1/4 cup of the meat broth to the salsa, toss to combine, and set aside.
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When the meat is done, transfer the roast and cooked vegetables to a cutting board or bowl, reserving the cooking liquid. Shred the meat and combine it with the vegetables. Heat a nonstick skillet over medium-high heat, add the shredded beef and about 1/2 cup of the reserved broth, and let it sit undisturbed a few minutes to develop some crisp edges. Toss every couple of minutes until you reach your preferred crispness (about 5 minutes). If needed, add another 1/4 cup broth to re-moisten the meat, then transfer to a platter for serving.
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Heat a griddle or skillet over medium heat. Lightly spray one side of each tortilla with cooking oil and place the oiled side down on the griddle. Top the tortilla with about 2 tablespoons of shredded cheese and cook until the cheese melts and the bottom of the tortilla is lightly toasted. Fill with the shredded beef mixture and finish with a spoonful of pineapple salsa.
Notes
Recipe Source: Garnish & Glaze original recipe
For more Hawaiian-inspired meals, try other slow-cooker or grilled recipes that highlight pineapple, tangy sauces, and fresh herbs for bright, tropical flavors.