CrockPot Pineapple Chicken Tacos with fresh toppings on a plate

Tangy and Sweet CrockPot Pineapple Chicken Tacos

ByOrya Morgan
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Why make this recipe

Tangy and Sweet CrockPot Pineapple Chicken Tacos are a great option for dinner. They are easy to make, delicious, and packed with flavors. The sweetness of the pineapple and the tanginess of the sauce work well together. Plus, you can let your CrockPot do all the hard work while you relax or tackle other tasks around the house. This dish is perfect for busy days or when you want a tasty meal without too much effort.

How to make Tangy and Sweet CrockPot Pineapple Chicken Tacos

Making these tacos is simple. Just gather your ingredients, put them in your CrockPot, and let everything cook together. You will have tender chicken with a unique sweet and tangy flavor that pairs perfectly with taco shells.

Ingredients:

  • 2 lbs of chicken breast
  • 1 cup of pineapple chunks (fresh or canned)
  • 1/2 cup of BBQ sauce
  • 1/4 cup of soy sauce
  • 1 tablespoon of honey
  • 1 tablespoon of garlic powder
  • 1 tablespoon of onion powder
  • Salt and pepper to taste
  • Taco shells
  • Optional: cilantro, diced onions, and lime for topping

Directions:

  1. Place the chicken breasts in the bottom of your CrockPot.
  2. Add in the pineapple chunks.
  3. In a small bowl, mix the BBQ sauce, soy sauce, honey, garlic powder, onion powder, salt, and pepper.
  4. Pour the sauce mixture over the chicken and pineapple.
  5. Cover the CrockPot and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  6. Once cooked, shred the chicken using two forks and mix it with the sauce.
  7. Serve the chicken in taco shells and add your desired toppings.

How to serve Tangy and Sweet CrockPot Pineapple Chicken Tacos

You can serve these tacos warm. Just fill taco shells with the shredded chicken and pineapple mix. Top with fresh cilantro, diced onions, or lime juice for extra flavor. This dish also goes well with sides like rice or beans.

How to store Tangy and Sweet CrockPot Pineapple Chicken Tacos

Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. Just make sure to cool it down first before putting it in the fridge. You can reheat the chicken in the microwave or on the stove when you’re ready to eat it again.

Tips to make Tangy and Sweet CrockPot Pineapple Chicken Tacos

  • If you like a bit of heat, add some chili sauce or jalapeños to the sauce mixture.
  • Using fresh pineapple gives the dish a more vibrant flavor, but canned pineapple works just fine.
  • Consider using corn tortillas for a gluten-free option.

Variation

You can customize these tacos in many ways. Try adding black beans or corn to the chicken mixture for extra texture and flavor. You can also swap chicken for shrimp or tofu for a different protein option.

FAQs

Can I use frozen chicken in the CrockPot?
Yes, you can use frozen chicken, but you will need to increase the cooking time by about an hour.

What can I serve with these tacos?
These tacos go great with guacamole, salsa, or a simple salad. Rice and beans also make good side dishes.

Can I freeze the leftovers?
Yes, you can freeze the shredded chicken in a freezer-safe container for up to 3 months. Just thaw it in the refrigerator before reheating.

CrockPot Pineapple Chicken Tacos

Delicious tacos made with tender chicken cooked in a sweet and tangy pineapple sauce, perfect for a hassle-free dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs chicken breast
  • 1 cup pineapple chunks (fresh or canned) Using fresh pineapple gives the dish a more vibrant flavor.
  • 1/2 cup BBQ sauce
  • 1/4 cup soy sauce
  • 1 tablespoon honey
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • Salt and pepper to taste
  • Taco shells Taco shells
  • Optional: cilantro, diced onions, and lime for topping

Method
 

Preparation
  1. Place the chicken breasts in the bottom of your CrockPot.
  2. Add in the pineapple chunks.
  3. In a small bowl, mix the BBQ sauce, soy sauce, honey, garlic powder, onion powder, salt, and pepper.
  4. Pour the sauce mixture over the chicken and pineapple.
Cooking
  1. Cover the CrockPot and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  2. Once cooked, shred the chicken using two forks and mix it with the sauce.
Serving
  1. Serve the chicken in taco shells and add your desired toppings like fresh cilantro, diced onions, or lime juice.

Notes

You can serve these tacos warm. This dish also goes well with sides like rice or beans. Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. You can reheat the chicken in the microwave or on the stove when you're ready to eat it again.

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