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CrockPot Pineapple Chicken Tacos

Delicious tacos made with tender chicken cooked in a sweet and tangy pineapple sauce, perfect for a hassle-free dinner.
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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.