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pineapple pulled chicken tacos recipe

Slow Cooker Pineapple Pulled Chicken Tacos

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless skinless chicken breasts
  • 1 can crushed pineapple in 100% juice 15 oz, do not drain
  • 2 tbsp tomato paste
  • 1/2 cup red onion finely diced
  • 3 cloves garlic minced
  • 1 jalapeño seeded and finely diced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 1 lime juiced (added at the end)
For Serving
  • 12 corn tortillas warmed or slightly charred
  • 1 cup purple cabbage thinly shredded
  • 1 avocado sliced
  • 1/4 cup fresh cilantro chopped

Method
 

  1. In the basin of your slow cooker, add the undrained crushed pineapple, tomato paste, diced red onion, minced garlic, jalapeño, chili powder, cumin, smoked paprika, and salt. Stir well to create a cohesive sauce.
  2. Nestle the chicken breasts into the slow cooker, using a spoon to scoop some of the pineapple mixture over the top so the meat is completely covered.
  3. Place the lid on the slow cooker. Cook on LOW for 4 to 5 hours (or HIGH for 2.5 to 3 hours), until the chicken is completely tender and pulls apart easily with a fork.
  4. Using two forks (or an electric hand mixer), carefully shred the chicken directly in the slow cooker, mixing it thoroughly with the cooking juices. Stir in the fresh lime juice. Let it rest in the warm sauce for 5-10 minutes to absorb maximum flavor.
  5. Spoon the pulled chicken into warm corn tortillas and top with shredded cabbage, fresh avocado slices, and chopped cilantro. Enjoy immediately!

Notes

• If the sauce seems too thin after shredding, use a slotted spoon to transfer the chicken to a bowl. Turn the slow cooker to HIGH, leave the lid off, and let the liquid bubble and reduce for 15 minutes before tossing the chicken back in.
• You can substitute boneless skinless chicken thighs for a richer, more forgiving meat that practically melts in the slow cooker.
• For meal prep, store the meat and tortillas separately. The chicken will keep for 4 days in an airtight container in the fridge.