Damn Delicious

Hawaiian BBQ Chicken Taquitos

These freezer-friendly taquitos are filled with BBQ chicken and pineapple goodness, making them perfect as a light meal or game day snack!

Hawaiian BBQ Chicken Taquitos - These freezer-friendly taquitos are filled with BBQ chicken and pineapple goodness!

I’m a bit obsessed with anything involving pineapple and BBQ sauce so with much brainstorming (more like dreaming and then waking up to be completely inspired), I decided to make these baked chicken taquitos. They’re slathered on with my favorite BBQ sauce, loaded with caramelized red onions and freshly cut pineapple with melted sharp cheddar goodness throughout a crispy, yet tender tortilla.

It was quite an amazing lunch as I gobbled these babies up with an extra drizzle of BBQ sauce, and they tasted just as good when they were frozen and reheated for a busy, effortless weeknight meal later on in the week. See, I don’t know about you but having a freezer-friendly meal around is much needed around my house – I’m constantly eating cereal dinners because I just don’t have enough time to whip something up!

But now I have these loaded taquitos for any day of the week. I just wish I had doubled the batch so I could have it for breakfast, lunch AND dinner!

Hawaiian BBQ Chicken Taquitos

These freezer-friendly taquitos are filled with BBQ chicken and pineapple goodness!

15 minutes30 minutes


  • 1 tablespoon olive oil
  • 1 red onion, thinly sliced
  • 2 cups shredded chicken breast
  • 1 cup shredded sharp cheddar cheese
  • 1 cup diced pineapple
  • 1/3 cup BBQ sauce, plus more for serving
  • 2 tablespoons chopped cilantro leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 8-10 Mission Foods Super Soft Medium Flour Tortillas, softened


  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
  2. Heat olive oil in a medium skillet over medium high heat. Add onion and cook, stirring occasionally, until golden and caramelized, about 10-15 minutes. Transfer to a plate.
  3. In a large bowl, combine red onion, chicken, cheddar cheese, pineapple, BBQ sauce and cilantro; season with salt and pepper; to taste.
  4. Working one at a time, transfer tortilla to a work surface; place BBQ chicken mixture in the center of each wrapper. Bring the bottom edge of the tortilla tightly over the filling, rolling from bottom to top until the top of the tortilla is reached. Repeat with remaining tortilla and filling.
  5. Place taquitos seam side down onto prepared baking sheet and bake until taquitos are crisp and cheese has melted, about 15 minutes.
  6. Serve immediately with BBQ sauce, if desired.

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Disclaimer: Mission Foods provided me with their Super Soft Mission Tortillas to participate in the Bend It, Fold It, Try It! IFBC sponsorship contest. All opinions expressed are my own.

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  1. Do you need to bake, freeze, thaw, reheat in oven? Could I bake, refridgerate and then microwave (or reheat in oven)?

    • You can bake, freeze and reheat in the oven – there’s no need to thaw. And yes, you can bake, refrigerate (if consumed within 2-3 days), and reheat as needed.

  2. Quick question: if you plan to freeze them, is it best to freeze them before you bake, or bake first and then freeze?

  3. Directions for the best way to freeze them and then prepare them after frozen?

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  6. What kind of BBQ sauce did you use?

    • Shelby, I honestly cannot remember which BBQ sauce I used as this was made made several years ago. But feel free to use your favorite brand of BBQ sauce.

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  8. It does not say ANYWHERE if you cook the chicken first, I am assuming you do. Am I missing something, because I can not see anywhere that is says cook the chicken before wrapping them up to bake.

    • Yes, the recipe actually does indicate that the chicken needs to be cooked first. If you look at the list of ingredients, it lists out “2 cups shredded chicken breast”. You obviously cannot “shred” uncooked chicken. Hope that helps!

  9. HI! I’ve tried about 5 of your recipes so far and love every one of them. We are having this one for the 2nd time tomorrow. I was just wondering though, if there was any way to get them to print on one page. Every one that I’ve printed has printed on 2 pages because 2 or 3 lines carry over, and I can’t find any way to select for it to size to fit page.

    • I’m so happy to hear that you’ve tried so many of my recipes! Unfortunately, I don’t have control over the page count. You can always copy and paste this into a word document and change the size of the text to fit one page. I hope that helps!

  10. I have tried a few of your recipes and they have been delicious!! Thanks for sharing such great recipes!

  11. Do you freeze your tortillas with the pineapple? Do you unfreeze from the freezer to the oven? I will definitely try it! Thanks!

  12. I was looking at your recipe’s and I’m wondering if it would be possible to put the nutrition info on the recipe. Like calorie count, fat, grams and so on.