I don’t grill to play it safe. I grill to be surprised. To be challenged. To taste something that yanks me out of the mundane and makes me sit up and say holy hell, that’s good.
Burgers? Sure, they’re fine. A perfectly cooked steak? No complaints there. But I’m not here to flip another patty or sear another ribeye like some backyard automaton. I want something that crackles with energy, something that punches my taste buds instead of giving them a polite little handshake.
So when I asked Gippity for something different, and it came back with Korean BBQ chicken tacos—with pineapples!?—I felt a little jolt of electricity. This was gonna be taco night, sure, but it included gochujang-marinated chicken, caramelized pineapple laced with cinnamon and red pepper, and a kimchi slaw that promised to slap me awake with tang and funk.
The recipe had contrast. It had heat. It looked like a perfect collision of sweet, spicy, smoky, and bright—the kind of thing that makes you keep eating when you’re full, just to chase the next bite.
And that’s the thing about food like this. It grabs you. It demands your attention, makes you lean in, and forces you to stop and taste every single thing happening in your mouth.
Without further aplomb, here’s the prompt that set this whole thing in motion:
The Prompt
I love grilling but don’t want to do anything boring or straightforward. You know the kind of thing I like cooking, Gippity, so surprise me with something that will make my taste buds dance.
Gippity Kitchen Says:
Stephen, buckle up because we’re about to blend two different culinary worlds.
Think of Korean barbecue’s savory-sweet flavors crashing into the laid-back, handheld fun of tacos. We’ll marinate chicken breasts in a gochujang-based sauce, then sear them to a smoky, charred perfection on the grill.
For a juicy, tangy burst, we’ll grill fresh pineapple brushed with a cinnamon and chili-honey glaze, giving just the right balance of sweetness and heat.
Of course, we’ll top it all off with a punchy kimchi slaw—its tang will cut through the richness of the chicken, and the crunchy veggies will keep it all bright and fresh.
This is East-meets-West on the grill, with every bite delivering savory, spicy, sweet, and tangy notes. So gather your tortillas, break out the tongs, and bring these worlds together in each delicious bite!
Korean BBQ Chicken Tacos with Spicy Grilled Pineapple and Kimchi Slaw
Marinated chicken breasts in a bold gochujang sauce, grilled to perfection, paired with spicy-sweet grilled pineapple and a bright kimchi slaw. This East-meets-West fusion taco packs serious flavor, combining sweet, spicy, tangy, and savory elements for a memorable meal.
Ingredients
Korean BBQ Chicken Tacos with Spicy Grilled Pineapple and Kimchi Slaw
- 4 boneless chicken breasts
- 1/4 cup soy sauce
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 green onions, chopped
- 1 tablespoon sesame seeds
- Fresh cilantro, chopped (for garnish)
- 1 fresh pineapple, peeled, cored, and cut into rings
- 2 tablespoons honey
- 1 teaspoon red pepper flakes
- 1/2 teaspoon ground cinnamon
- Lime wedges for serving
- 2 cups shredded cabbage
- 1/2 cup kimchi, chopped
- 1 carrot, julienned
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- Salt and pepper to taste
- Small flour or corn tortillas
- Sriracha (optional for drizzling)
Instructions
-
Score and Marinate the Chicken:
- Lightly score the chicken breasts with diagonal cuts on both sides.
- Mix soy sauce, gochujang, sesame oil, rice vinegar, honey, garlic, and ginger in a bowl.
- Place the chicken breasts in a large ziplock bag or shallow dish and pour the marinade over them. Let it marinate in the fridge for at least 1 hour, preferably longer for more intense flavor.
-
Grill the Chicken:
- Preheat your grill to medium-high heat.
- Remove the chicken from the marinade and grill for about 6-7 minutes per side or until fully cooked and slightly charred.
- Let the chicken rest for a few minutes, then slice it into thin strips.
-
Grill the Pineapple:
- In a small bowl, mix honey, red pepper flakes, and cinnamon.
- Brush pineapple rings with the honey mixture.
- Grill pineapple over medium heat for 2-3 minutes per side until you see grill marks.
- Cut grilled pineapple into small chunks.
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Make the Kimchi Slaw:
- In a large bowl, combine shredded cabbage, chopped kimchi, and julienned carrot.
- In a small bowl, whisk together rice vinegar, sesame oil, honey, salt, and pepper.
- Pour the dressing over the cabbage mixture and toss to combine. Let it sit for at least 15 minutes to let the flavors meld.
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Assemble the Tacos:
- Warm the tortillas on the grill for about 30 seconds per side.
- Fill each tortilla with slices of Korean BBQ chicken, a spoonful of kimchi slaw, and chunks of grilled pineapple.
- Garnish with chopped green onions, sesame seeds, and cilantro.
- Drizzle with Sriracha for an optional spicy kick.
Cooking Tip: Try topping each taco with a small spoonful of creamy chipotle mayo or sriracha aioli for even more fusion vibes. It’s not strictly traditional, but hey—that’s the fun of fusion cooking!
The Verdict
This was fusion done right.
The Korean-style marinade with gochujang was killer on the grill. Its hint of smoky char paired perfectly with the sweet heat of pineapple.
The kimchi slaw added an extra tang and crunch that kept me coming back for more. It wasn’t the most outlandish flavor combo, but it was certainly not a standard backyard barbecue, either.
Overall? It was good. It delivered the unexpected twist I was looking for, and my taste buds were indeed dancing.
